Name: Grilled Huli Huli Chicken Thighs with Pineapple Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 2 h 45 min
Yield: 4
Cuisine: Hawaiian
Ingredients: 1½ cups fresh pineapple slices (grilled); ¼ cup soy sauce (or coconut aminos for gluten-free); 2 tablespoons ketchup; 1 tablespoon rice vinegar; 2 tablespoons honey; 1 tablespoon grated fresh ginger; 2 garlic cloves, minced; 2 lbs boneless, skinless chicken thighs; Salt and black pepper to taste

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Sweet & Smoky Huli Huli Grilled Chicken Thighs (Easy Hawaiian BBQ Recipe)

There’s something tropical and irresistible about sticky-sweet grilled chicken glazed with pineapple and soy. This Huli Huli Chicken recipe brings Hawaiian flavors straight to your backyard grill, featuring smoky chicken thighs smothered in a caramelized pineapple glaze that hits all the sweet, savory, and tangy notes. It’s juicy, flavorful, and perfect for warm-weather dinners or weekend cookouts.

This pineapple glazed chicken is perfect for summer grilling and backyard dinners. What makes this grilled chicken recipe special is the use of real grilled pineapple blended into the glaze. Grilling the fruit before pureeing deepens its flavor and adds that charred sweetness that’s iconic in true island-style cooking. The glaze is bold, sticky, and slightly spicy — perfect for slathering over chicken and letting it sizzle on the grill.

Whether you’re planning a family dinner, a summer gathering, or just want to try something new, this Huli Huli Chicken delivers the goods. It’s Hawaiian BBQ with a twist: fresh, easy, and absolutely addictive.

Grilled Hawaiian-style Huli Huli chicken thighs glazed with sticky pineapple BBQ sauce, served on a white plate with salad greens. Text overlay reads “Taste the Tropics: Huli Huli Chicken on the Grill.”

Why You’ll Love This Huli Huli Chicken Recipe

This pineapple-glazed chicken is perfect for summer nights and casual get-togethers:

Sweet, smoky pineapple glaze made from fresh grilled fruit
Juicy, char-grilled chicken thighs that soak up all the flavor
Simple marinade and no complicated ingredients
Pairs perfectly with rice, grilled veggies, or a fresh salad
A fun, crowd-pleasing alternative to regular BBQ chicken

This isn’t just another teriyaki-style chicken. It’s a true Hawaiian-inspired dish with real grilled pineapple in every bite.

An easy tropical grilled chicken dinner that feels like a Hawaiian vacation.

Close-up of caramelized grilled Huli Huli chicken with glossy pineapple glaze.

Ingredients

For the Chicken:

2 lbs boneless, skinless chicken thighs
Salt and black pepper to taste

For the Pineapple Glaze:

1½ cups fresh pineapple slices (grilled)
¼ cup soy sauce (or coconut aminos)
2 tablespoons ketchup
1 tablespoon rice vinegar
2 tablespoons honey
1 tablespoon grated fresh ginger
2 garlic cloves, minced

How to Make Grilled Huli Huli Chicken

Step 1: Grill the Pineapple

Preheat your grill to medium-high heat. Place the pineapple slices on the grill and cook for 2–3 minutes per side, until grill marks appear and the edges are lightly charred. Let cool slightly.

Step 2: Make the Pineapple Glaze

Add grilled pineapple to a blender or food processor and blend until smooth. Strain through a fine-mesh sieve to remove fibers.
In a bowl, combine the strained pineapple puree with soy sauce, ketchup, rice vinegar, honey, ginger, garlic, sesame oil, and red pepper flakes. Stir until well mixed. Reserve ½ cup of the glaze for basting; use the rest as marinade. It’s a sticky Hawaiian chicken marinade that caramelizes beautifully on the grill.

Step 3: Marinate the Chicken

Season chicken thighs lightly with salt and pepper. Place in a large zip-top bag or shallow dish and pour marinade over. Seal and marinate in the fridge for at least 2 hours, or up to overnight.

Step 4: Grill the Chicken

Preheat grill to medium heat and lightly oil the grates. Remove chicken from marinade and grill for 5–7 minutes per side, or until nicely charred and internal temperature reaches 165°F. During the last 2–3 minutes of grilling, brush the chicken with reserved glaze to create a sticky finish.

Step 5: Serve

Serve hot off the grill with extra glaze drizzled on top. Garnish with chopped green onions or sesame seeds if desired. Pairs beautifully with steamed rice, grilled vegetables, or a fresh cabbage slaw.

Side view of juicy Huli Huli grilled chicken thighs stacked on a plate with visible grill marks and glaze.

Recipe Variations & Substitutions

Dairy-Free

Naturally dairy-free with no swaps needed

Gluten-Free

Use gluten-free tamari or coconut aminos in place of soy sauce
Ensure ketchup is gluten-free

Low-Carb / Keto Friendly

Swap honey for a sugar-free liquid sweetener (like monk fruit syrup or allulose)
Serve with cauliflower rice or grilled low-carb vegetables

Overhead view of glossy grilled Huli Huli chicken thighs stacked on a plate.

FAQ: Huli Huli Chicken Cooking Tips

Can I use chicken breasts instead of thighs?

Yes. Chicken breasts work well, but they cook faster and can dry out. Pound to an even thickness and reduce grilling time slightly.

Can I bake this instead of grilling?

Absolutely. Bake the marinated chicken in a 400°F oven for 25–30 minutes, basting with glaze halfway through. Broil at the end for caramelization.

Can I use canned pineapple?

You can, but fresh grilled pineapple offers the best flavor. If using canned, choose pineapple in juice (not syrup) and reduce the honey slightly.

Does this freeze well?

Yes! You can freeze both the marinade and the cooked chicken. Store separately in airtight containers for up to 2 months.

What should I serve with Huli Huli Chicken?

Great with steamed white rice, coconut rice, pineapple fried rice, or grilled zucchini, bell peppers, or coleslaw.

Craving tropical chicken recipes? Try this sweet and smoky grilled pineapple chicken — perfect for BBQ nights, summer dinners, or a Hawaiian-inspired twist on weeknight meals.

This juicy Huli Huli-style chicken is grilled to perfection and glazed with fresh pineapple sauce for the ultimate backyard favorite.

Bookmark this Hawaiian BBQ chicken recipe for your next backyard BBQ night.

More Easy Dinner Recipes

Yield: 4 servings

Grilled Huli Huli Chicken Thighs with Pineapple Glaze

These Huli Huli chicken thighs are marinated in a sweet and savory grilled pineapple glaze, then grilled to juicy perfection with a sticky caramelized finish. This Hawaiian-inspired BBQ chicken is perfect for summer dinners, backyard cookouts, or anytime you want a tropical twist on grilled chicken.

Prep Time 15 minutes

Cook Time 30 minutes

Marinating Time 2 hours

Total Time 2 hours 45 minutes

Ingredients

For the Chicken:

2 lbs boneless, skinless chicken thighs
Salt and black pepper to taste

For the Pineapple Glaze:

1½ cups fresh pineapple slices (grilled)
¼ cup soy sauce (or coconut aminos for gluten-free)
2 tablespoons ketchup
1 tablespoon rice vinegar
2 tablespoons honey
1 tablespoon grated fresh ginger
2 garlic cloves, minced

Instructions

Step 1 – Grill the Pineapple:
Preheat your grill to medium-high heat. Place pineapple slices directly on the grill grates and cook for 2–3 minutes per side, until lightly charred. Let cool slightly.
Step 2 – Make the Glaze:
Transfer grilled pineapple to a blender or food processor and blend until smooth. Strain the puree using a fine-mesh sieve to remove pulp and fibers. In a bowl, whisk together the strained pineapple juice, soy sauce, ketchup, vinegar, honey, ginger, garlic, sesame oil, and red pepper flakes until well combined.
Step 3 – Marinate the Chicken:
Pat chicken thighs dry and season with a little salt and pepper. Place in a zip-top bag or shallow dish and pour in the glaze, reserving about ½ cup for basting later. Seal and marinate in the fridge for at least 2 hours or overnight.
Step 4 – Grill the Chicken:
Preheat your grill to medium heat and lightly oil the grates. Remove the chicken from the marinade and shake off excess. Grill for 5–7 minutes per side, until the chicken is cooked through and internal temperature reaches 165°F.
Step 5 – Baste and Finish:
In the last 2–3 minutes of grilling, brush the reserved pineapple glaze over the chicken. Allow it to caramelize and get sticky.
Step 6 – Serve:
Transfer grilled chicken to a serving plate. Drizzle with extra glaze if desired, and garnish with chopped green onions or sesame seeds. Serve hot with rice, grilled vegetables, or tropical slaw.

Notes

Use fresh pineapple: Grilling fresh pineapple adds caramelized depth and real island flavor. Canned pineapple works in a pinch but won’t have the same smoky-sweet result.

Marinate longer for flavor: While 2 hours works, overnight marinating will give you the most flavorful and juicy chicken.

Don't skip the glaze baste: Brushing on the reserved glaze in the last few minutes of grilling creates that signature sticky finish.

No grill? No problem: You can also cook this chicken in a grill pan or bake it at 400°F for 25–30 minutes, finishing under the broiler for a charred effect.

Make it gluten-free: Swap soy sauce for tamari or coconut aminos, and ensure ketchup is certified gluten-free.

Spice it up: Add extra red pepper flakes or a dash of sriracha for a sweet-heat kick.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 457Total Fat: 18gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 277mgSodium: 1496mgCarbohydrates: 21gFiber: 1gSugar: 17gProtein: 57g