Recipe

Huli Huli Chicken

Sticky pineapple-soy chicken with gingery kick, caramelized edges, and a glaze you will want to spoon over rice.

By Matt Campbell

•

4.8

A platter of glossy huli huli chicken thighs with charred edges, sliced green onions, and pineapple rings on a warm wooden table

Huli Huli Chicken is the kind of sweet-savory, slightly smoky chicken that makes you hover near the grill like it is your job. The glaze hits that perfect balance: pineapple for brightness, soy for depth, brown sugar for sticky shine, and ginger and garlic to keep it from tasting like straight candy.

Classic huli huli is cooked over fire and flipped often. That is where the name gets its commonly shared explanation: huli means to turn, so it is basically “turn, turn.” At home, we keep the spirit of it. We marinate for flavor, cook hot enough to get sticky, caramelized edges, and finish with a quick simmered glaze so you get that glossy, restaurant-style cling without guessing if your basting sauce is safe to eat.

A kitchen counter with pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, fresh ginger, garlic, and chicken thighs laid out in small bowls

Why It Works

Big flavor with normal groceries: pineapple juice, soy sauce, ginger, garlic, ketchup, and brown sugar do the heavy lifting.
Safer, better glaze: we split the marinade. One part flavors the chicken, the other gets simmered into a shiny finishing sauce.
Multiple cooking options: grill for smoke, oven for low-drama, air fryer for quick sticky edges.
Meal-prep friendly: the chicken stays juicy and the sauce makes leftovers taste intentional.

Pairs Well With

Storage Tips

Refrigerate: Store cooked chicken in an airtight container for up to 4 days. Keep extra glaze separate if you can so the chicken keeps its best texture.

Freeze: Freeze cooked chicken for up to 2 months. Wrap tightly or use a freezer bag. Freeze the glaze in a small container or ice cube tray for easy portions.

Reheat: For best texture, reheat chicken in a 375°F oven for 10 to 15 minutes, or in an air fryer at 350°F for 4 to 6 minutes, until the thickest part reaches 165°F. Warm the glaze in a small pan or microwave in short bursts, then spoon over the top.

A glass meal prep container holding sliced huli huli chicken and rice with a small separate container of glossy pineapple-soy sauce

Common Questions

Is Huli Huli Chicken very sweet?

It is sweet-savory. If you want it less sweet, reduce the brown sugar to 2 tablespoons and add an extra 1 tablespoon rice vinegar or a squeeze of lime at the end.

Can I use chicken breasts instead of thighs?

Yes. Breasts work, but they cook faster and dry out easier. Pound to an even thickness and cook until the thickest part reaches 165°F. If you like the carryover method, you can pull at 160°F and rest until it reaches 165°F.

Do I have to marinate?

Even 30 minutes helps. If you can do 4 to 12 hours, you get deeper flavor and juicier chicken. Try not to go past 12 hours since the mixture is salty and tangy.

Can I bake it instead of grilling?

Absolutely. Bake at 425°F and finish with a quick broil for char. You will still get sticky, caramelized edges once you glaze.

What is the difference between the marinade and the glaze?

The marinade touches raw chicken. The glaze is the reserved portion that gets simmered so it is thicker and safe to brush on at the end.

Close-up of chicken thighs on a grill being brushed with glossy huli huli glaze using a silicone brush

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Medium saucepan
Whisk
Measuring cups and spoons
Zip-top bag or shallow dish for marinating
Grill, grill pan, or sheet pan
Instant-read thermometer
Tongs

I love recipes that taste like you planned ahead even when you did not. Huli huli chicken is exactly that. The first time I made it, I was aiming for “something grilled, something saucy,” and I ended up with this glossy, tangy-sweet chicken that made rice feel like the main event. Now it is my go-to when I want backyard flavor without turning dinner into a project. The only rule in my kitchen is this: save extra sauce. Future-you will want it on everything.