Quick Recipe Version (TL;DR)
Quick Ingredients
- 3 lb bone-in, skin-on chicken thighs (about 6 to 8 thighs)
- Pineapple juice (1 cup), soy sauce (1/2 cup), ketchup (1/3 cup), packed light brown sugar (1/3 cup)
- Rice vinegar (2 tbsp), toasted sesame oil (1 tbsp)
- Fresh ginger (1 tbsp grated), garlic (4 cloves minced), black pepper (1/2 tsp)
- Sriracha (1 tsp, optional)
- 1 fresh pineapple, peeled and cut into 8 rings
- 4 scallions, thinly sliced
- Neutral oil (1 tbsp) and kosher salt (1/2 tsp, optional to taste)
- Toasted sesame seeds (1 tbsp, optional)
Do This
- 1. Whisk marinade; reserve 3/4 cup for glazing.
- 2. Marinate chicken 2 hours (refrigerated).
- 3. Simmer reserved marinade 8 to 10 minutes to make a safe, sticky glaze.
- 4. Preheat grill to 425°F and set up a direct/indirect heat zone; oil grates.
- 5. Grill chicken skin-side down 6 to 8 minutes; flip 6 minutes; move to indirect until 160°F.
- 6. Baste and flip every 2 to 3 minutes until glossy, char-kissed, and 175°F (minimum 165°F).
- 7. Grill pineapple 2 to 3 minutes per side; serve with scallions (and sesame seeds).
Why You’ll Love This Recipe
- Sweet-savory, sticky glaze with real pineapple flavor and a classic soy-ginger-garlic backbone.
- Built for backyard cooking: simple marinade, quick grill time, and big crowd appeal.
- Repeated basting creates that signature lacquered, lightly charred “huli-huli” finish.
- Grilled pineapple and scallions make it feel special with almost no extra work.
Grocery List
- Produce: fresh pineapple (1), fresh ginger (1 small knob), garlic (1 head), scallions (1 bunch)
- Dairy: none
- Pantry: pineapple juice, soy sauce, ketchup, light brown sugar, rice vinegar, toasted sesame oil, black pepper, neutral oil, kosher salt (optional), sriracha (optional), toasted sesame seeds (optional)
Full Ingredients
Chicken
- 3 lb bone-in, skin-on chicken thighs (about 6 to 8 pieces)
- 1/2 tsp kosher salt (optional, use only if your soy sauce is low-sodium)
Huli-Huli Marinade (and Glaze)
- 1 cup pineapple juice
- 1/2 cup soy sauce
- 1/3 cup ketchup
- 1/3 cup packed light brown sugar
- 2 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1 tbsp fresh ginger, finely grated
- 4 garlic cloves, minced (about 1 1/2 tbsp)
- 1/2 tsp freshly ground black pepper
- 1 tsp sriracha (optional, for gentle heat)
For Grilling and Serving
- 1 tbsp neutral oil (for the grill grates and pineapple)
- 1 fresh pineapple, peeled, cored, and cut into 8 rings (about 1/2-inch thick)
- 4 scallions, thinly sliced (greens and whites)
- 1 tbsp toasted sesame seeds (optional)
Step-by-Step Instructions
Step 1: Mix the marinade
In a medium bowl, whisk together the pineapple juice, soy sauce, ketchup, brown sugar, rice vinegar, toasted sesame oil, grated ginger, minced garlic, black pepper, and sriracha (if using). Whisk until the sugar is mostly dissolved.
Important: Pour 3/4 cup of the marinade into a small saucepan and set it aside. This portion stays separate so you can turn it into a safe glaze for basting later.
Step 2: Marinate the chicken (2 hours)
Place the chicken thighs in a large zip-top bag or a nonreactive baking dish. Pour in the remaining marinade (not the reserved saucepan portion) and turn the chicken to coat well.
Cover and refrigerate for 2 hours, turning the chicken once halfway through. When you’re ready to grill, pull the chicken from the fridge and let it sit at room temperature for 15 minutes while you preheat the grill.
Step 3: Make a thick, safe basting glaze
Place the saucepan with the reserved 3/4 cup marinade over medium heat. Bring to a strong simmer, then reduce heat to maintain a steady simmer for 8 to 10 minutes, whisking occasionally, until slightly thickened and glossy.
For food safety, this glaze should be brought to at least 165°F since it will be brushed onto cooked chicken. Remove from heat and set aside. It will thicken a bit more as it cools.
Step 4: Preheat the grill and set up two-zone heat
Preheat a gas grill to 425°F with one burner on medium-high (direct zone) and one on medium-low or off (indirect zone). For charcoal, bank the coals to one side and leave the other side coal-free.
Clean the grates, then lightly oil them using a folded paper towel dipped in a bit of the 1 tbsp neutral oil (use tongs). This helps prevent sticking, especially with sugary sauces.
Step 5: Start grilling the chicken (build color before glazing)
Remove chicken from the marinade, letting excess drip off. Discard the used marinade the chicken sat in.
Place chicken skin-side down over direct heat and grill for 6 to 8 minutes, lid closed, until the skin is deeply golden and releases from the grates. Flip and grill for 6 minutes more.
Move chicken to the indirect side, close the lid, and cook until the thickest piece reaches 160°F, about 8 to 10 minutes (timing can vary by grill and thigh size).
Step 6: Huli-huli basting (sticky, lacquered finish)
Once the chicken is at about 160°F, begin brushing with the reduced glaze. Move pieces briefly over direct heat to caramelize, then back to indirect as needed to avoid scorching.
Flip and baste every 2 to 3 minutes for 8 to 10 minutes, until the chicken is shiny, sticky, and char-kissed in spots. Cook to an internal temperature of 175°F for the best juicy texture in thighs (the minimum safe temperature is 165°F).
Step 7: Grill the pineapple and serve
Brush pineapple rings lightly with a touch of neutral oil. Grill over direct heat for 2 to 3 minutes per side, until you see clear grill marks and caramelized edges. For extra flavor, brush with a thin layer of the glaze during the last minute of grilling.
Transfer chicken to a platter and let it rest for 5 minutes. Top with sliced scallions and (optional) toasted sesame seeds. Serve with the grilled pineapple rings alongside.
Pro Tips
- Baste late, not early: The glaze contains sugar, so start basting only after the chicken has color and is mostly cooked (around 160°F). This keeps it sticky instead of burnt.
- Two-zone grilling is your safety net: If flare-ups happen, move chicken to the indirect side and close the lid until the flames settle.
- Use a thermometer: Pull thighs at 175°F for the best bite; they stay juicy and tender at higher temps than breast meat.
- Make extra glaze on purpose: If you want more for drizzling, double the sauce ingredients and reduce the extra in a separate saucepan.
- Prevent sticking: Clean, hot, well-oiled grates plus a good sear on skin-side down before moving anything is the easiest win.
Variations
- Boneless, skinless thighs: Grill at 425°F for about 5 to 7 minutes per side to 165°F, then glaze for the final 2 to 4 minutes, flipping often.
- Spicy huli-huli: Increase sriracha to 1 tbsp and add 1/2 tsp crushed red pepper flakes to the marinade.
- Gluten-free: Use tamari in place of soy sauce (same amount). Double-check your ketchup label as well.
Storage & Make-Ahead
Refrigerate leftover chicken and pineapple in airtight containers for up to 4 days. Reheat chicken covered on a sheet pan in a 350°F oven for 12 to 15 minutes, brushing with a little extra glaze (or a splash of pineapple juice) to refresh the shine. You can marinate the chicken for up to 12 hours for deeper flavor; keep it refrigerated. The reduced glaze can be made up to 3 days ahead and stored in the fridge; warm gently before using.
Nutrition (per serving)
Approximate, based on 1/6 of the recipe (chicken plus some glaze and pineapple): 560 calories, 38 g protein, 34 g carbohydrates, 30 g fat, 8 g saturated fat, 2 g fiber, 26 g sugars, 1180 mg sodium.
