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Hawaiian Huli Huli Chicken is always a hit!! Made with a quick teriyaki style marinade, this chicken comes out sweet and spicy thanks to the combination of brown sugar, ginger, soy sauce, and pineapple juice!
This Huli Huli Chicken is sweet, spicy, grilled, and bonus: it’s easy to make! Get this chicken marinating during the day and cook it up on the grill or on the stovetop. This makes for a quick, easy, and flavorful dinner idea that the entire family will enjoy.
Pair this chicken dish with some Classic Macaroni Salad!
Ingredients & Substitutions
- Light Brown Sugar: Use a sugar free substitute if needed or swap with honey if desired.
- Soy Sauce: Use coconut aminos, or a gluten free version as a substitute.
- Ginger: Can use minced fresh ginger or a store-bought ginger paste.
- Ketchup: If substituting with a plain tomato sauce you may need to add a bit more of the sweetener you are using.
- Hot Sauce: Use your favorite kind, Sriracha is a great option that we use often.
- Pineapple Juice: Use store-bought juice, if you want to buy canned pineapple to serve with the chicken you can use the leftover juice in the can also.
Find the complete recipe card below with measurements and full instructions.
How to Make Huli Huli Chicken
- Prepare the marinade by combining the sugar, soy sauce, ginger, garlic, pineapple juice, ketchup, hot sauce ad worcestshire sauce together, add ingredients to a medium size bowl or dish.
- Add the chicken to the marinade make sure chicken is coated in marinade, cover, and store in the refrigerator to let marinate for 3-6 hours. Do not marinade for over 24 hours.
- After marinating time, preheat a grill or large skillet on a stovetop.
- Remove the chicken from the marinade and grill or cook the chicken for about 5-7 minutes. Then flip and cook the other side for another 5-7 minutes. Chicken should reach an internal temperature of 165 to be considered cooked according to FDA regulations.
- Once chicken is fully cooked, remove from grill or skillet. Set on a cutting board. Let it rest for a few minutes to cool slightly.
Serving
Serve this Hawaiian style chicken over cooked white rice, with a side of Classic Macaroni Salad, or some Grilled Pineapple on the side.
Storage
- Store cooked chicken in a sealed container in the refrigerator for up to 5 days.
- Store in the freezer for up to 3 months, thaw in the refrigerator overnight.
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Hawaiian Huli Huli Chicken
Ingredients
- 2 pounds chicken thighs boneless, skinless
- 1/4 cup light brown sugar
- 1/4 cup low sodium soy sauce
- 1 teaspoon ginger minced
- 1 teaspoon garlic minced
- 1/2 cup pineapple juice
- 2 tablespoons ketchup
- 2 teaspoons sriracha or other hot sauce of choice
- 1/2 teaspoon worcestershire sauce
Instructions
- Prepare the marinade by combining the sugar, soy sauce, ginger, garlic, pineapple juice, ketchup, hot sauce ad worcestshire sauce together, add ingredients to a medium size bowl or dish.
- Add the chicken to the marinade make sure chicken is coated in marinade, cover, and store in the refrigerator to let marinate for 3-6 hours.
- After marinating time, preheat a grill or large skillet on a stovetop.
- Remove the chicken from the marinade and grill or cook the chicken for about 5-7 minutes. Then flip and cook the other side for another 5-7 minutes. Chicken should reach an internal temperature of 165 to be considered cooked according to FDA regulations.
- Once chicken is fully cooked, remove from grill or skillet. Set on a cutting board. Let it rest for a few minutes to cool slightly.
- Chop or shred the chicken.
Video
Equipment
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe published July 31, 2019. Updated July 22, 2024.
Photography by KJandCompany.co
Fantastic! This is the perfect Summer dinner!
Made this for dinner tonight and it was so delicious. I used chicken breast instead of thighs and it was great! Thanks for an awesome recipe. Will def be making it again
The marinade is delicious, not too sweet for me. This is one of the best marinades for the grill that I have come across in a long time. And don’t be shy with the ginger and garlic.
So easy and so good! I made the recipe exact, just cut it in half. After eating it though wish I hadn’t, would have enjoyed leftovers. The chicken was so flavorful and moist, marinated overnight. Thanks for sharing recipe!