Grilled Huli Huli Chicken brings a taste of tropical paradise to your table with its sweet, tangy, and smoky flavors. The marinade, a perfect blend of pineapple juice, soy sauce, and ginger, infuses the chicken with a caramelized glaze that’s irresistible. In just 15 minutes on the grill, the chicken develops a juicy, tender interior and a slightly charred, sticky exterior that’s pure perfection.
This dish is not only a flavor powerhouse but also a healthier choice, with only 3g of fat per serving. The balance of savory and sweet, paired with the satisfying texture of grilled chicken, makes it a crowd-pleaser. Plus, the 4-hour marinade ensures every bite is packed with bold, mouthwatering goodness. Perfect for summer cookouts or a quick weeknight dinner!
Ingredients for Grilled Huli Huli Chicken
- ½ cup pineapple juice (fresh or bottled, but avoid sweetened varieties)
- ½ cup brown sugar (light or dark, packed)
- ⅓ cup ketchup (low-sodium or regular)
- ⅓ cup low-sodium soy sauce (or substitute with coconut aminos for a gluten-free option)
- ¼ teaspoon ground ginger (or 1 teaspoon freshly grated ginger for a stronger flavor)
- 2 teaspoons minced garlic (about 2-3 cloves)
- 6 boneless, skinless chicken breasts (or thighs for a juicier option)
Step-by-Step Instructions
- Prepare the marinade: In a mixing bowl, whisk together pineapple juice, brown sugar, ketchup, soy sauce, ginger, and garlic until well combined.
- Marinate the chicken: Pour the marinade into a large resealable plastic bag. Add the chicken breasts, seal the bag, and massage gently to coat the chicken evenly. Place the bag in the refrigerator for at least 4 hours (or overnight for deeper flavor).
- Preheat the grill: When ready to cook, preheat your grill to medium-high heat (about 375-400°F).
- Drain the marinade: Remove the chicken from the bag and discard the marinade. Pat the chicken dry with paper towels to ensure even grilling.
- Grill the chicken: Place the chicken on the grill and cook for 6-8 minutes per side, or until the internal temperature reaches 165°F. Use a meat thermometer to check for doneness. The chicken should have a caramelized, slightly charred exterior.
- Rest and serve: Remove the chicken from the grill and let it rest for 5 minutes before serving. This helps retain juiciness. Serve with your favorite sides and enjoy!
Perfect Pairings: Serving Suggestions for Huli Huli Chicken
Serve your Grilled Huli Huli Chicken with a side of steamed white rice or coconut rice to soak up the delicious sauce. For a fresh contrast, add a tropical pineapple salad or a simple cucumber and avocado salad. Grilled veggies like zucchini, bell peppers, or asparagus also make a great accompaniment.
Make It Ahead: Storage and Reheating Tips
Store leftover chicken in an airtight container in the fridge for up to 3 days. To reheat, place it in a skillet over medium heat with a splash of water or pineapple juice to keep it moist. Alternatively, warm it in the microwave at 50% power for 1-2 minutes, checking frequently to avoid drying out.
Flavor Twists: Recipe Variations to Try
Swap out the chicken breasts for chicken thighs for a juicier option, or use the marinade on pork chops or shrimp. For a spicier kick, add 1 teaspoon of sriracha or a pinch of red pepper flakes to the marinade. Vegetarian? Try marinating tofu or portobello mushrooms instead!
Grill Like a Pro: Equipment Guidance
For the best results, use a charcoal grill to infuse the chicken with smoky flavor. If using a gas grill, preheat it to medium-high and oil the grates to prevent sticking. Don’t have a grill? A grill pan or oven broiler works well too—just adjust the cooking time as needed.
Quick Tips: Save Time Without Sacrificing Flavor
Short on time? Marinate the chicken for at least 1 hour instead of 4—it’ll still pack plenty of flavor. To speed up prep, use pre-minced garlic and pre-grated ginger. If you’re grilling for a crowd, cook the chicken in batches and keep it warm in a 200°F oven until ready to serve.
Grilled Huli Huli Chicken Recipe
Ingredients
- 1/2 cup pineapple juice
- 1/2 cup brown sugar
- 1/3 cup ketchup
- 1/3 cup low sodium soy sauce
- 1/4 teaspoon ground ginger
- 2 teaspoons minced garlic
- 6 boneless, skinless chicken breasts
Instructions
- In a mixing bowl, whisk together pineapple juice, brown sugar, ketchup, soy sauce, ginger and garlic.
- Pour marinade into a large resealable plastic bag and add chicken.
- Seal bag and place in the fridge for at least 4 hours (or overnight).
- Remove bag from fridge, drain and discard marinade from chicken.
- Grill chicken over medium-high heat for 6-8 minutes on each side or until internal temperature of chicken reaches 165 degrees F.