Huli Huli Chicken: The Best Quick Hawaiian BBQ Recipe
Sweet and savory Hawaiian-style grilled chicken marinated in a tangy pineapple-soy sauce and finished with a caramelized glaze.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
- Diet: Gluten Free
Ingredients
- 2 pounds chicken thighs or breasts, boneless and skinless
- 1 cup pineapple juice
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1/4 cup ketchup
- 1/4 cup rice vinegar
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
- 1 green onion, chopped (for garnish)
- Cooked white rice (for serving)
- Grilled pineapple slices (optional)
Instructions
1. In a bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, garlic, ginger, sesame oil, and black pepper until fully combined.
2. Place chicken in a resealable plastic bag or shallow dish and pour half the marinade over it. Reserve the other half for basting later.
3. Seal and refrigerate the chicken for at least 1 hour or ideally overnight.
4. Preheat grill to medium-high heat. Remove chicken from marinade and discard used liquid.
5. Grill chicken for 6–7 minutes per side, basting with the reserved marinade as it cooks. Internal temperature should reach 165°F (75°C).
6. Rest chicken for 3–5 minutes, then slice and serve over rice. Garnish with chopped green onions and add grilled pineapple slices if desired.
Notes
Marinating overnight yields the best flavor and tenderness.
If you don’t have a grill, this recipe can be made using a grill pan or baked in the oven at 400°F.
Baste only with reserved marinade that has not touched raw chicken for food safety.
Find it online: https://cookingwithramsay.com/huli-huli-chicken/