Our Huli Huli chicken grill recipe delivers bold Hawaiian flavors with a nutritious twist. It’s tender, smoky, and kissed with the natural sweetness of grilled pineapple. Packed with lean protein, this family-friendly dish is naturally gluten-free and perfect for a health-conscious barbecue night. Serve it with a side of greens or brown rice, and you’ve got a balanced meal packed with nutrients.

We created this recipe to bring a taste of Hawaii’s signature flavors right to your backyard while keeping it light and wholesome. After testing countless variations, we found the perfect blend of ingredients to craft a marinade that tenderizes the chicken and layers on incredible flavor. Whether you’re looking for a quick grilled chicken with pineapple or a grilled pineapple chicken marinade that wows, this is your go-to recipe!

Why This Huli Huli Chicken Grill Is Good for You

Packed with lean protein: Chicken thighs are a great source of high-quality protein to support muscle and tissue repair.
Rich in vitamins: Pineapple provides vitamin C, a powerful antioxidant, while fresh ginger offers anti-inflammatory benefits.
Lower sugar option: By balancing natural pineapple sweetness with a touch of brown sugar, the recipe minimizes refined sugars.
Gluten-free and easily adaptable: This recipe fits gluten-free diets as is, and modifications can accommodate keto or low-carb preferences.

Wholesome Ingredients for This Huli Huli Chicken Grill

We believe that delicious meals start with wholesome, nutrient-dense ingredients. Here are a few stars of this recipe and why they’re key to both flavor and health:

Pineapple Juice: The natural acids in pineapple juice tenderize the chicken while adding a tropical sweetness. For a lower-carb option, opt for unsweetened pineapple juice.
Fresh Ginger: This root adds a peppery warmth and is known for its digestive and anti-inflammatory properties. Grate fresh ginger for the best flavor.
Low-Sodium Soy Sauce: A healthier alternative to regular soy sauce that keeps the salt content in check without compromising on umami depth.
Brown Sugar: A small amount of dark brown sugar balances out the soy and vinegar for a perfect sweet-savory profile. For keto, swap in a sugar-free brown sugar substitute.

Huli Huli Chicken Grill Recipe Details

Servings: 6 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 2 hours 30 minutes

Ingredients for Huli Huli Chicken Grill

1 cup pineapple juice
2/3 cup soy sauce
1/2 cup ketchup
1/3 cup packed dark brown sugar
1/3 cup dry sherry
2 tablespoons apple cider vinegar
1 tablespoon grated fresh ginger
5 cloves garlic, finely minced (about 1 tablespoon)
2 1/2 pounds boneless, skinless chicken thighs (8-9 small thighs)
Canola oil, for grilling
6 fresh cored pineapple rings (1-inch thick)
Optional: Thinly sliced scallions for garnish

How to Make Huli Huli Chicken Grill

Marinate the chicken: In a bowl, whisk together the pineapple juice, soy sauce, ketchup, brown sugar, sherry, vinegar, ginger, and garlic. Add chicken thighs to a large zip-top bag and pour in 2 cups of the marinade. Seal and refrigerate for 2-4 hours, reserving 1 cup of marinade for glazing.
Preheat the grill: Remove chicken from the refrigerator 30 minutes prior to grilling. Preheat your grill to medium (350°F–400°F). Pat chicken dry with paper towels and discard the marinade in the bag.
Grill the chicken: Oil the grill grates lightly. Place chicken on the grill and cook covered for 3 minutes on each side until grill marks form. Flip every 2 minutes, continuing to cook until the chicken’s internal temperature hits 135°F.
Glaze and finish cooking: Brush the reserved marinade on the chicken and continue flipping every 1-2 minutes. Cook until an instant-read thermometer registers 165°F-175°F. Remove to a platter and let rest for 10 minutes.
Grill the pineapple: Increase grill temperature to medium-high (400°F–450°F). Place pineapple rings on the oiled grates and cook for 4 minutes, flipping once, until caramelized and bearing light grill marks. Serve alongside chicken, garnished with scallions.

How to Customize This Huli Huli Chicken Grill for Your Diet

Low-carb: Substitute the brown sugar with a low-carb sweetener like monk fruit or erythritol.
Keto-friendly: Opt for coconut aminos instead of soy sauce and use a sugar-free ketchup.
Vegetarian: Swap chicken thighs with grilled tofu steaks or portobello mushrooms.
Nut-free: No modification needed—this recipe is naturally nut-free!
Higher protein: Use chicken breast instead of thighs and increase portion size slightly to boost protein intake.

Our Team’s Tips for the Best Huli Huli Chicken Grill

Marinate smartly: Keep the marination time under 4 hours to avoid mushy chicken (thanks to the pineapple’s enzymes).
Choose fresh pineapple: It caramelizes better and delivers a richer flavor than canned pineapple.
Flip often: Brushing the glaze and flipping frequently prevents burning while creating a glossy finish.
Measure internal temperature: Use a thermometer to ensure perfect doneness without drying out the meat.
Make ahead: Prepare the marinade a day in advance to save time on cooking day.

Huli Huli Chicken Grill FAQs

What does Huli Huli mean?

“Huli Huli” is Hawaiian for “turn turn,” referring to the traditional cooking method of rotating the chicken over an open flame.

Can I make this as an easy Huli Huli chicken recipe without a grill?

Yes! You can cook the chicken on a stovetop grill pan or broil it in the oven for similar results.

What makes this the best Hawaiian chicken thighs recipe?

It balances sweet, savory, and tangy elements, all while staying juicy and tender thanks to our perfectly timed grill method.

Can I use the Huli Huli chicken barbecue sauce on other proteins?

Absolutely! This marinade works beautifully on shrimp, pork chops, or even tofu steaks.

How can I serve quick grilled chicken with pineapple for a crowd?

Double the recipe and pair with grilled veggies, a fresh salad, or coconut rice for a well-rounded feast.

We think you’ll love how fresh, flavorful, and easy this Huli Huli chicken grill is to make! What variations would you try, or how will you serve it? Let us know in the comments below—your ideas inspire us too!