Huli huli chicken is a Hawaiian-style grilled chicken dinner with a sweet-savory glaze of pineapple, soy, ginger, garlic, and brown sugar, served here with fluffy rice and charred pineapple. Recipes vary across Hawaii and beyond; this approachable version keeps the familiar tropical flavors while making a balanced meal on a home grill.
Ingredients
- 2 lb (900 g) boneless, skinless chicken thighs
- 1/2 cup (120 ml) low-sodium soy sauce
- 1/2 cup (120 ml) unsweetened pineapple juice
- 1/4 cup (60 g) ketchup
- 1/4 cup (50 g) packed brown sugar
- 1 tbsp (15 g) finely grated fresh ginger
- 3 garlic cloves (about 9 g), finely minced
- 1 tbsp (15 ml) rice vinegar
- 1 tsp (5 ml) toasted sesame oil
- 1/4 tsp (0.5 g) ground black pepper
- 1 tsp (3 g) cornstarch mixed with 1 tbsp (15 ml) cold water, optional, for a thicker glaze
- 1 1/2 cups (285 g) long-grain white rice
- 2 1/4 cups (530 ml) water
- 1/2 tsp (3 g) fine salt
- 1 lb (450 g) fresh pineapple, peeled, cored, and cut into 8 rings or wedges
- 1 tsp (5 ml) neutral cooking oil, for the pineapple
- 2 green onions (about 30 g), thinly sliced, for serving
Instructions
- Mix the marinade. In a medium bowl, whisk together the soy sauce, pineapple juice, ketchup, brown sugar, ginger, garlic, rice vinegar, sesame oil, and black pepper until the sugar begins to dissolve. Measure out 1/3 cup (80 ml) of this mixture into a clean, covered container and refrigerate it; this portion will become the glaze and must stay separate from the raw chicken.
- Marinate the chicken. Put the thighs in a large resealable food-safe bag or shallow nonreactive dish. Pour the remaining marinade over them, turn to coat, cover, and refrigerate for 1 hour. Keep the chicken chilled during this time; do not marinate it on the counter. If you need a longer schedule, it can marinate for up to 8 hours, though the recipe timing below uses a one-hour marination.
- Rinse and start the rice. About 25 minutes before grilling, rinse the rice in a fine-mesh sieve under cool water until the runoff looks mostly clear, then drain well. Put it in a saucepan with the water and salt. Bring to a boil over medium-high heat, stir once, cover, and turn the heat to low. Simmer gently for 15 to 18 minutes, until the water is absorbed and the rice is tender. Take the pan off the heat and leave it covered for 10 minutes, then fluff with a fork. Avoid lifting the lid during simmering, since escaping steam can leave the rice unevenly cooked.
- Heat the grill and prepare the glaze. While the rice cooks, preheat a gas or charcoal grill to medium-high, about 400°F (204°C), and clean and lightly oil the grates. Pour the reserved, uncontaminated marinade into a small saucepan. Bring it to a full boil and boil for at least 1 minute, stirring. For a thicker glaze, whisk in the cornstarch slurry and simmer for 1 to 2 minutes until glossy. Keep the glaze separate from any utensil that touches raw chicken.
- Grill the chicken. Lift the thighs from the marinade and let excess drip back into the dish; discard the used marinade. Grill the chicken with the lid closed, turning once, for about 5 to 7 minutes per side. The exact time depends on thickness and grill heat. Brush the chicken with the boiled glaze only during the final few minutes, using a clean brush. Check the thickest part of each thigh with a food thermometer; USDA FSIS lists 165°F (74°C) as the safe minimum internal temperature for poultry. Move cooked chicken to a clean plate and rest it for 3 minutes.
- Grill the pineapple and finish. Lightly brush the pineapple with neutral oil and grill for about 2 to 3 minutes per side, until warmed through and marked in spots. Serve the chicken and pineapple over the rice, spoon any remaining clean glaze over the chicken, and scatter sliced green onions on top.
Tips
- Use a thermometer, not color alone. Chicken thighs can look browned on the outside while still needing more time in the middle. Check the thickest pieces individually, especially if the thighs vary in size. If one finishes early, transfer it to a clean plate rather than leaving it on the hot grill while the others catch up.
- Keep the marinade safe. Reserve the glaze before adding raw poultry. Never brush the chicken with marinade that has touched raw meat unless you first bring it to a full boil; this recipe uses a separate reserved portion for easier, safer glazing. Use a fresh plate and clean tongs for the cooked chicken.
- Choose a practical juice substitute. If unsweetened pineapple juice is unavailable, use juice drained from canned pineapple and reduce the brown sugar slightly if the juice is sweetened. The result may taste sweeter and less sharp. Fresh ginger gives the clearest flavor, but 1 teaspoon (2 g) ground ginger can stand in if needed.
- Prevent sticking and burning. Sugar in the glaze can scorch over very high heat. Grill over medium-high rather than maximum heat, oil the clean grates, and wait until the final minutes to brush on the sauce. If flare-ups occur, move the chicken to a cooler part of the grill until they settle.
Serving Suggestions
Rice makes a simple base for the sticky glaze and juices, while grilled pineapple brings a bright, lightly smoky contrast. Spoon a little of the clean glaze over each portion rather than pouring it all over the rice, so the grains stay fluffy. Add sliced green onions at the end for freshness and a mild onion bite.
For a fuller dinner, serve the chicken with a crisp cabbage slaw dressed with rice vinegar, lime, and a little oil. Cucumber salad or steamed green beans also work well when you want a cool or green side alongside the sweet glaze. If you are serving several people, put extra pineapple and rice in separate bowls so everyone can choose their portions. A simple fruit plate is an easy dessert that keeps the meal in a tropical flavor direction without adding another rich dish.
Variations
Use chicken breasts: Boneless breasts can replace the thighs, but they are leaner and dry out more easily. Choose pieces of even thickness, begin checking their temperature early, and remove each piece as soon as it reaches the poultry safe minimum of 165°F (74°C). Avoid relying on the thigh cooking time if your breasts are thin.
Make it without a grill: Heat a lightly oiled grill pan over medium-high heat and cook the chicken in batches, or use a broiler-safe pan under a preheated broiler. Keep the food far enough from the element to avoid burning the sugary glaze, turn as needed, and use a thermometer to confirm doneness. Broiler times vary with the appliance, so temperature is the reliable guide.
Choose a different protein: Pork tenderloin medallions or firm tofu can take the same flavor direction, but their cooking times and safe temperatures differ. For whole cuts of pork, USDA FSIS recommends 145°F (63°C) followed by a 3-minute rest; cook tofu until hot and browned to your preference. Keep raw-meat marinades and utensils separate from tofu and ready-to-eat ingredients.
Adjust the sweetness or salt: Reduce the brown sugar to 2 tablespoons (25 g) for a less-sweet glaze, or use regular soy sauce for a saltier result. If using regular soy sauce, taste the finished glaze before adding any extra salt. A small squeeze of lime at the table can sharpen the flavor without changing the basic recipe.
Storage and Reheating
Refrigerate leftover chicken, rice, and pineapple within 2 hours of cooking, in separate shallow airtight containers if possible. They keep for 3 to 4 days in the refrigerator. Do not leave cooked rice or chicken sitting out while the meal is being served; divide a large batch into smaller containers so it cools more promptly. Keep any unused glaze covered and refrigerated as well, and discard it if it has been in contact with raw chicken or left out too long.
For reheating, warm chicken and rice until they reach 165°F (74°C), the USDA FSIS safe temperature for leftovers. In a microwave, cover the food loosely, add a spoonful of water to the rice, and heat in short intervals, stirring or turning midway so it warms evenly. On the stovetop, reheat rice with a splash of water in a covered pan and warm the chicken gently with a little clean glaze. Reheat only the portion you plan to eat. Cooked pineapple can be served cold or warmed briefly with the chicken.
For longer storage, freeze cooked chicken and rice in freezer-safe containers for up to 2 to 3 months for best quality. Thaw overnight in the refrigerator and reheat to 165°F (74°C). Pineapple may become softer after freezing, so it is often nicer grilled fresh if you expect to freeze the meal.
Frequently Asked Questions
What does huli huli mean?
Huli is a Hawaiian word meaning “turn.” The name is associated with chicken cooked over a grill and turned as it cooks. Home and regional recipes vary in their marinades and methods, so this recipe is a convenient Hawaiian-style interpretation rather than a claim that there is one definitive version.
Can I marinate the chicken overnight?
You can marinate the chicken in the refrigerator for up to about 8 hours. The soy-based mixture is flavorful, and an overnight soak much longer than that can make the surface overly salty or soft. If you want to prepare ahead, mix the marinade and reserve the glaze earlier, then add the chicken for the final several hours.
Can I cook the chicken in the oven?
Yes. Arrange the marinated thighs on a foil-lined, lightly oiled baking sheet and bake at 425°F (220°C), turning once, until the thickest pieces reach 165°F (74°C). Start checking around 20 minutes because thigh size and oven performance vary. Boil the reserved glaze separately as directed, and brush it on near the end so its sugar does not burn.
Can I use canned pineapple?
Yes. Use drained pineapple rings or chunks and pat them dry before grilling, since excess syrup can make them sticky and prone to scorching. If the can contains sweetened juice, it can replace the unsweetened pineapple juice, but reduce the brown sugar a little to keep the glaze from becoming too sweet.
How can I tell when the rice is done?
The water should be absorbed, and the grains should be tender rather than chalky in the center. If the rice is still firm but the pan is dry, add 1 to 2 tablespoons (15 to 30 ml) hot water, cover, and cook on low for a few more minutes. Letting it rest off the heat with the lid on helps the moisture settle through the grains.
Can I prepare parts of this meal ahead?
Mix the marinade and reserve the clean glaze up to a day ahead, keeping both covered in the refrigerator. The chicken can marinate for up to 8 hours before cooking. Rice is best freshly cooked, but it can be cooked ahead, cooled promptly, refrigerated, and reheated to 165°F (74°C); keep it separate from raw chicken during preparation and storage.
Related
- Hawaiian Corn with Coconut, Ginger, and Lime
- Hawaiian Recipes for a Crowd: Easy Oven Kalua Pork
- Hawaiian Recipes With Pineapple: Chicken and Rice
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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