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Grilled Huli Huli Chicken

Grilled Huli Huli Chicken features a pineapple-soy, ketchup-brown sugar glaze that caramelizes on a medium-high grill for sticky, charred edges. Marinated chicken thighs get deeply glazed and juicy, with optional caramelized pineapple slices alongside.
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Prep Time 20 minutes
Cook Time 18 minutes
marinating 2 hours
Total Time 2 hours 38 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American, Hawaiian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Marinade / Glaze
  • 0.5 cup pineapple juice
  • 0.5 cup low-sodium soy sauce
  • 0.33 cup ketchup
  • 0.25 cup brown sugar, packed
  • 3 tbsp honey
  • 4 clove garlic cloves, minced
  • 1 tbsp fresh ginger, grated
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 0.5 tsp red pepper flakes (optional)
Chicken
  • 2 lb boneless, skinless chicken thighs
  • 1 Salt and black pepper, to taste
  • 1 tbsp neutral oil (for grill)
  • 2 green onions, sliced (for garnish)
  • 1 tbsp toasted sesame seeds (for garnish)
  • 1 pineapple slices, for grilling alongside (optional)

Equipment

  • 1 sheet pan
  • 1 small saucepan

Method
 

Make the marinade and reserve the glaze
  1. Whisk together pineapple juice, low-sodium soy sauce, ketchup, brown sugar, honey, garlic, ginger, rice vinegar, sesame oil, and red pepper flakes until the sugar dissolves.
  2. Reserve 1/2 cup of the marinade in a small saucepan for the glaze, then set it aside.
Marinate the chicken
  1. Place chicken thighs in a zip-lock bag or shallow dish, pour in the remaining marinade, seal, and refrigerate for at least 2 hours or overnight.
Pre-cook the glaze
  1. Bring the reserved glaze to a gentle simmer over medium heat and cook for 5–7 minutes, stirring frequently, until it thickens slightly and coats the back of a spoon.
  2. Remove from heat and keep the glaze ready for brushing.
Grill the chicken
  1. Remove chicken from the marinade and pat lightly with paper towels, then season with a pinch of salt and black pepper.
  2. Heat your grill to medium-high heat (around 400°F) and brush the grates with neutral oil to prevent sticking.
  3. Place chicken thighs on the grill and cook 5–6 minutes on the first side without moving to build grill marks and caramelization.
  4. Flip the chicken and brush generously with the glaze.
  5. Continue grilling 4–5 minutes more, brushing with glaze every 1–2 minutes, until cooked through to 165°F and deeply glazed with charred edges.
Optional pineapple and serve
  1. Grill pineapple slices alongside the chicken for 2–3 minutes per side until caramelized (optional).
  2. Transfer chicken to a serving platter, brush one final coat of glaze over the top, and garnish with sliced green onions and toasted sesame seeds.

Notes

For best caramelization, keep brushing the chicken every 1–2 minutes during the final grill time so the glaze layers up and chars at the edges. Refrigerate leftovers in a covered container for up to 3 days; freeze cooked chicken up to 2 months (reheat gently to avoid drying). For a lower-sugar option, reduce brown sugar by 2–3 tbsp and add 1–2 tsp extra honey only if needed for glaze thickness.