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–+ servings
Hawaiian Huli Huli Chicken

Savor This Hawaiian Huli Huli Chicken in 30 Minutes

Experience the tropical essence of Hawaiian Huli Huli Chicken with a sweet and savory marinade for a perfect dinner.
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Prep Time 30 minutes
Cook Time 15 minutes
Marinating Time 1 hour
Total Time 1 hour 45 minutes
Servings: 4 people
Course: Dinner
Cuisine: Hawaiian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 1.5 pounds boneless, skinless chicken thighs can substitute with chicken breasts for a leaner option
  • 0.5 cup soy sauce low-sodium soy sauce can be used for a healthier option
  • 0.25 cup brown sugar can substitute with honey or coconut sugar
  • 0.5 cup pineapple juice fresh juice is preferred, but canned is fine
  • 0.25 cup ketchup use a homemade version or sugar-free alternative
  • 2 tablespoons vegetable oil olive oil or avocado oil works as substitutions
  • 2 tablespoons minced fresh ginger ground ginger can be used in a pinch but use less
  • 2 cloves minced garlic garlic powder can be a substitute if fresh is unavailable
  • 1 tablespoon rice vinegar apple cider vinegar can be an alternative
  • 1 teaspoon black pepper white pepper can be used for a milder flavor
For Garnish
  • 1 tablespoon chopped green onion adds freshness and color for presentation
  • sesame seeds optional, can omit if desired

Equipment

  • Grill
  • Medium Bowl
  • meat thermometer
  • Resealable Bag

Method
 

Step‑by‑Step Instructions
  1. Prepare Marinade: In a medium bowl, whisk together soy sauce, brown sugar, pineapple juice, ketchup, vegetable oil, minced ginger, minced garlic, rice vinegar, and black pepper until well combined.
  2. Marinate Chicken: Place chicken thighs into a resealable bag or shallow dish, pour the marinade over, seal tightly, and refrigerate for at least 1 hour.
  3. Preheat Grill: About 15 minutes before grilling, preheat your grill to medium-high heat around 375°F to 400°F.
  4. Remove Chicken: Take the chicken from the refrigerator, allow excess marinade to drip off, and let it sit at room temperature for about 10 minutes.
  5. Grill Chicken: Place the marinated chicken thighs on the grill and cook for 6-8 minutes on each side until an internal temperature of 165°F (75°C) is reached.
  6. Baste (Optional): During the final minutes of grilling, you can brush the chicken with leftover marinade.
  7. Rest Chicken: Once cooked, remove the chicken from the grill, let it rest for 5 minutes to redistribute juices.
  8. Garnish: Slice the chicken and arrange on a serving platter, topping with green onions and sesame seeds.

Nutrition

Serving: 1pieceCalories: 320kcalCarbohydrates: 18gProtein: 28gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 700mgPotassium: 500mgFiber: 1gSugar: 10gVitamin A: 2IUVitamin C: 4mgCalcium: 2mgIron: 8mg

Notes

This recipe is perfect for busy weeknights or barbecues, and can be paired with coconut rice or a fresh salad.

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