Description
Juicy, smoky-sweet Hawaiian Huli Huli Chicken with pineapple glaze. Grilled or broiled, it brings bright island flavors to your dinner table.
Ingredients
3–4 lbs bone-in chicken thighs or drumsticks (skin-on)
1 cup pineapple juice
½ cup soy sauce (or tamari for gluten-free)
½ cup brown sugar
¼ cup ketchup
2 tbsp rice vinegar or apple cider vinegar
1 tbsp fresh ginger, grated
3 garlic cloves, minced
2 tbsp vegetable oil
Optional: crushed red pepper flakes or a splash of hot sauce
Instructions
Whisk pineapple juice, soy sauce, brown sugar, ketchup, vinegar, ginger, and garlic. Reserve ½ cup marinade for basting.
Place chicken in a resealable bag or dish. Pour remaining marinade over chicken. Refrigerate 4–12 hours.
Preheat grill to medium heat (or broiler if indoors). Lightly oil grates.
Grill chicken skin-side down 6–8 minutes per side, turning frequently (“huli-ing”) and basting with reserved marinade until caramelized and internal temperature reaches 165°F.
Rest the chicken for a few minutes before serving. Garnish with pineapple wedges and green onions.
Notes
For a deeper flavor, marinate overnight.
Use fresh pineapple juice for a brighter taste.
Oven/broiler works if you don’t have a grill.
Leftovers are great in wraps, salads, or grain bowls.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling or Broiling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 chicken piece (approx. 6 oz cooked)
- Calories: 320
- Sugar: 15 g
- Sodium: 780 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0 g
- Protein: 32 g
- Cholesterol: 115 mg