Sweet, tangy, and deeply savory, this Hawaiian Huli Huli Chicken brings bold island flavor straight to your table. Juicy chicken is marinated in pineapple juice, teriyaki sauce, garlic, and ginger, then grilled until caramelized and smoky. Finished with grilled pineapple, green onions, and sesame seeds, it’s a crowd-pleasing dish that feels festive yet easy enough for a weeknight.

Why You’ll Love This Recipe

This recipe delivers big flavor with simple steps and familiar ingredients. The marinade does double duty, tenderizing the chicken while building that signature sweet-salty glaze. It’s perfect for grilling season, easy to prep ahead, and flexible enough to work with either chicken breasts or thighs. The grilled pineapple adds a juicy, caramelized finish that makes every bite feel special.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the marinade
1 cup teriyaki sauce
1/2 cup pineapple juice (100% juice, no added sugar)
1/4 cup soy sauce
2 tablespoons packed brown sugar
1 tablespoon sesame oil
1 teaspoon freshly grated ginger
2 cloves garlic, finely chopped

For the chicken and pineapple
4 boneless, skinless chicken thighs or chicken breasts (about 1 1/2 pounds total)
1 whole ripe pineapple, peeled, cored, and sliced into rings

For garnish
2 green onions, thinly sliced
1 tablespoon toasted sesame seeds

Directions

In a large mixing bowl, combine the teriyaki sauce, pineapple juice, soy sauce, brown sugar, sesame oil, ginger, and garlic. Whisk until the sugar is dissolved and the marinade is well blended.

Place the chicken in a large zip-top bag or shallow glass dish. Pour the marinade over the chicken, making sure all pieces are fully coated. Cover or seal and refrigerate for at least 2 hours, or up to overnight for deeper flavor.

Preheat your grill to medium-high heat and lightly oil the grates.

Remove the chicken from the marinade, letting excess drip off. Reserve the marinade for basting.

Place the chicken on the hot grill and cook for 6 to 7 minutes per side, brushing occasionally with the reserved marinade, until the chicken is fully cooked and reaches an internal temperature of 165°F.

While the chicken grills, place the pineapple rings directly on the grill. Cook for 2 to 3 minutes per side until grill marks form and the pineapple is lightly caramelized.

Transfer the chicken to a serving platter, top each piece with a grilled pineapple ring, and sprinkle with sliced green onions and toasted sesame seeds before serving.

Servings and timing

Servings: 4
Prep time: 15 minutes
Marinating time: 2 hours minimum (up to overnight)
Cook time: 15 minutes
Total time: approximately 30 minutes active time, plus marinating

Variations

For extra heat, add 1/2 teaspoon crushed red pepper flakes or a finely chopped chili to the marinade.
Swap pineapple juice for mango juice for a slightly different tropical sweetness.
Use boneless chicken thighs for extra juiciness or chicken breasts for a leaner option.
If grilling isn’t an option, cook the chicken on a stovetop grill pan or under the oven broiler, turning once.

Storage/Reheating

Store leftover chicken and pineapple in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat with a splash of water or in the microwave until warmed through. Avoid overheating to keep the chicken juicy.

FAQs

Can I make this recipe without a grill?

Yes, a stovetop grill pan or oven broiler works well. You’ll still get great caramelization and flavor.

How long should I marinate the chicken?

At least 2 hours is recommended, but overnight marinating gives the best flavor.

Can I use bottled pineapple juice?

Yes, as long as it is 100% pineapple juice without added sugar.

Is this recipe very sweet?

It has a balanced sweet and savory flavor. You can reduce the brown sugar slightly if you prefer it less sweet.

Can I prepare this recipe ahead of time?

Yes, you can marinate the chicken a day ahead and grill it just before serving.

What cut of chicken is best?

Both boneless thighs and breasts work well. Thighs tend to be juicier, while breasts are leaner.

Can I freeze the chicken in the marinade?

Yes, freeze the raw chicken in the marinade for up to 2 months. Thaw overnight in the refrigerator before grilling.

What should I serve with Huli Huli Chicken?

It pairs well with steamed rice, grilled vegetables, or a crisp cucumber salad.

Can I reuse leftover marinade?

No, any marinade that touched raw chicken should be discarded for safety.

Is this recipe dairy-free?

Yes, the recipe contains no dairy ingredients.

Conclusion

Hawaiian Huli Huli Chicken is a vibrant, flavor-packed dish that brings tropical flair to any meal. With its juicy grilled chicken, sweet pineapple glaze, and simple preparation, it’s a recipe you’ll return to again and again for family dinners, cookouts, or special gatherings.

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