Smoky Pineapple Huli Huli Chicken Recipe

If you’ve ever wished you could bottle up Hawaiian sunshine, I promise, Sweet and Tangy Huli Huli Chicken is the next best thing! This island classic is juicy, charred, and kissed by a caramelized pineapple-soy glaze that will make you want to lick your fingers clean. It’s one of those recipes that feels festive enough for a backyard bash, but easy enough to serve up on any weeknight.

Ingredients You’ll Need

The real magic of Sweet and Tangy Huli Huli Chicken is how such simple ingredients come together to taste like vacation on a plate! Every element counts: pineapple lends juiciness and zing, brown sugar caramelizes on the grill, while soy and spices pack in savory depth.

• Chicken Thighs (4-5 pounds, boneless skinless): My favorite cut for sheer juiciness, but you can use almost any cut with a little tweak on timing.
• Light Brown Sugar (½ cup): Delivers that signature caramelized sweetness and helps the chicken brown beautifully on the grill.
• Ketchup (½ cup): Adds a mellow tang and helps form a glossy glaze when cooked down.
• Light Soy Sauce (½ cup): The cornerstone for savoriness and bringing that deep, rich color to the marinade.
• Pineapple Juice (½ cup, canned): Both tenderizes the chicken and adds tropical brightness—use real juice if you can.
• Ginger Paste or Minced Ginger (1 tbsp): Brings warmth and a gentle zing.
• Garlic Paste or Minced Garlic (1 tbsp): For fragrant depth in every bite.
• Apple Cider Vinegar (3 tbsp): Balances out the sweetness with a tangy bite.
• Cumin (½ tsp): Just a hint for earthy undertones—so good with the pineapple.
• Coarse Black Pepper (½ tsp): Adds gentle heat and flecks of flavor.
• Paprika (½ tsp, smoked or sweet): Lends that sunset color and a whisper of smokiness.
• Pineapple Rings (from one fresh pineapple or one can, drained): Essential for those iconic grilled fruit accents.
• Sliced Green Onions (½ cup): The perfect finishing pop of freshness and color.

Variations

I absolutely love how easy it is to make Sweet and Tangy Huli Huli Chicken your own! Whether you need a gluten-free version or want to heat things up, there are so many ways to riff on the classics without losing that irresistible island charm.

• Try a Different Cut: Swap boneless thighs for drumsticks or bone-in pieces; just increase the cook time and keep checking for doneness.
• Make it Spicy: Add a little sriracha, chili garlic sauce, or crushed red pepper flakes to the marinade for a spicy kick.
• Gluten-Free Swap: Use tamari or certified gluten-free soy sauce for a completely gluten-free experience—just as delicious!
• Extra Fruit: Toss in more pineapple chunks, mango, or even sliced bell peppers for more color and tropical flavor.

How to Make Sweet and Tangy Huli Huli Chicken

Step 1: Mix Up Your Marinade

In a large bowl or zip-top bag, whisk together the brown sugar, ketchup, soy sauce, pineapple juice, ginger, garlic, vinegar, cumin, black pepper, and paprika. This ultra-fragrant mixture is the heart of Sweet and Tangy Huli Huli Chicken—don’t skip giving it a good blend to let all those flavors mingle!

Step 2: Marinate the Chicken

Place the chicken thighs in the bowl or bag, ensuring they’re completely coated in that flavorful marinade. Reserve about ½ cup of the sauce, seal, and tuck everything into the fridge for at least 4 hours—overnight is even better for maximum island flavor.

Step 3: Prep and Pre-heat Your Grill

Fire up your grill to medium-high heat (about 400°F) and brush the grates with a little oil. Make sure to clean under the grates first and let any excess marinade drip off your chicken to prevent flare-ups—this keeps everything smoky and caramelized instead of burned.

Step 4: Grill Chicken and Pineapple Rings

Lay the marinated chicken on the hot grates and grill for about 10 minutes before flipping—resist the urge to move it so you get those gorgeous grill marks! Flip, add your pineapple rings to the grill, and cook everything until the chicken hits 165°F and the pineapple is caramelized and golden, about 10 more minutes.

Step 5: Sauce, Serve, and Savor

Brush the reserved marinade over the hot chicken just before serving for a luscious glaze. You can simmer the reserved marinade in a saucepan or pop the chicken under the broiler to thicken the sauce for a few minutes—it’s the finishing touch that pulls the whole Sweet and Tangy Huli Huli Chicken experience together.

How to Serve Sweet and Tangy Huli Huli Chicken

Garnishes

Finish your platter with a shower of sliced green onions and a few extra grilled pineapple rings for instant visual appeal and a burst of freshness. A sprinkle of toasted sesame seeds or cilantro leaves can add even more color and flavor playfulness.

Side Dishes

Serve Sweet and Tangy Huli Huli Chicken the Hawaiian way—with a scoop of steamed jasmine or sticky rice! It also pairs beautifully with a vibrant slaw, grilled veggies, or classic macaroni salad. For a big feast, add buttered corn on the cob or a simple cucumber salad.

Creative Ways to Present

Layer the chicken with grilled pineapple rings on a platter and drizzle with glaze for a show-stopping centerpiece, or slice it and tuck into warm Hawaiian rolls for fabulous sandwiches. For fun, serve it kabob-style with skewered veggies and fruit at your next cookout!

Make Ahead and Storage

Storing Leftovers

Leftover Sweet and Tangy Huli Huli Chicken stays tender and flavorful for up to two days in the refrigerator, tightly covered. The flavors continue to intensify, making it fantastic for meal prep or next-day picnics!

Freezing

You can freeze cooked Huli Huli Chicken for up to one month—just be sure the chicken wasn’t previously frozen. Thaw overnight in the refrigerator before reheating for best texture and safety.

Reheating

To reheat, gently warm the chicken in a covered skillet over medium-low heat or pop it in a 300°F oven until hot, basting with a little extra sauce or pineapple juice to keep it moist and glossy.

FAQs

Final Thoughts

If you’re longing for island flavor and a dish that truly brings people together, Sweet and Tangy Huli Huli Chicken deserves a spot at your table. I hope you try this recipe and fall in love with those juicy bites and tropical caramelized glaze as much as my family and friends do—one taste and you’ll be dreaming of luaus all summer long!

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