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Juicy grilled Huli Huli Chicken thighs showing deep black grill marks and a thick pineapple soy glaze. (Huli Huli Chicken)

Huli Huli Chicken: Authentic Hawaiian Grilled Pineapple Soy Glaze

This authentic Huli Huli Chicken features tender grilled thighs coated in a glossy, dark mahogany pineapple soy glaze. Served over fluffy jasmine rice with charred pineapple, it's the ultimate Hawaiian BBQ experience for home cooks.
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Prep Time 4 hours 10 minutes
Cook Time 30 minutes
Total Time 4 hours 40 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, Hawaiian
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Chicken and Marinade
  • 2 lbs Chicken Thighs Bone-in, skin-on (900g)
  • 1 cup Pineapple Juice 100% juice (240ml)
  • 1/2 cup Soy Sauce Or Shoyu (120ml)
  • 1/2 cup Brown Sugar Packed (100g)
  • 1/4 cup Ketchup For color and thickness (60ml)
  • 2 tbsp Fresh Ginger Grated (12g)
  • 4 cloves Garlic Minced (12g)
Plating and Sides
  • 2 cups Jasmine Rice Uncooked (400g)
  • 4-8 rings Fresh Pineapple For grilling
  • 3 stalks Green Scallions Thinly sliced
  • 1 tbsp White Sesame Seeds Toasted (9g)

Equipment

  • 1 Outdoor Grill or Cast Iron Grill Pan Essential for achieving char marks.
  • 1 Basting Brush Used for applying the glaze.
  • 1 Digital Meat Thermometer To ensure chicken reaches 165°F (74°C).

Method
 

Preparation
  1. Whisk pineapple juice, soy sauce, brown sugar, ketchup, ginger, and garlic. Reserve 1/2 cup for glaze. Marinate chicken in the rest for 4-8 hours.
  2. Rinse jasmine rice, then simmer with 3 cups of water for 15 minutes. Let sit covered for 5 minutes then fluff.
Cooking
  1. Simmer the reserved 1/2 cup of marinade in a saucepan for 8-10 minutes until syrupy and mahogany-colored.
  2. Grill chicken over medium-high heat for 5-7 minutes per side. Baste frequently with reduced glaze until internal temperature is 165°F (74°C).
  3. During the last 5 minutes, grill pineapple rings until char marks appear.

Notes

For the best flavor, use bone-in skin-on thighs to capture the glaze.
Ensure you rinse the jasmine rice thoroughly to achieve a fluffy texture.