This Huli Huli BBQ or Hawaiian chicken thighs is so flavorful. Marinated in pineapple juice with ginger, garlic, soy sauce, ketchup and brown sugar.
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Huli Huli means “turn turn” we are flipping this delicious chicken over and over, basting with the pineapple bbq sauce.
This chicken can be made on the outdoor grill, stove or oven. The perfect tropical inspired weeknight meal.
Serve this dinner with sticky white rice and Hawaiian Macaroni Salad.
Ingredients
Chicken- Boneless skinless thighs is best. They stay so juicy, if possibly over cooked. Substitute with thin chicken breasts or tenders.
Pineapple Juice- Unsweetened, I used one little 6oz can.
Sauces- Ketchup and soy sauce or coconut aminos.
Seasonings- Ginger, garlic, rice vinegar, brown sugar, onion powder, salt, and pepper.
Marinade
This marinaded chicken can me easily made ahead the night before. Use a disposable plastic zipper bag or air tight container.
Mix all the ingredients and add the chicken thighs. Seal or cover and place in the refrigerator for a minimum of 4 hours but overnight is best.
Don’t forget to save some of the marinade for basting.
Cooking Options
Sheet Pan - Place marinaded chicken on a lined sheet pan. Bake at 425 degrees Fahrenheit for 20 minutes or internal temp of 165F. Baste and flip halfway through cook to prevent burning.
Stove Top - I recommend a grill pan, cast iron, or heavy bottom skillet with a spritz of oil. Start at a medium-high heat for a nice sear. Flip and lower the heat prevent burning. Flip and baste until fully cooked.
Outdoor Grill - Preheat the grill to medium-high heat. Reduce the heat, lightly oil the grate, and then place the chicken on the hot grill and close the lid. Cook around 7 minutes per side, flip and baste. This method of cooking is the most authentic way of making Huli Huli chicken.
Leftovers
Leftover Hawaiian chicken should be stored in an airtight container in the refrigerator and enjoyed within 4 days of cooking.
How To Make Hawaiian Chicken Step By Step
1. In a bowl or zipper bag add the chicken thighs, ketchup, soy sauce, pineapple juice, brown sugar, ginger, garlic, and onion powder. Toss or Mix.
2. Place in the refrigerator to marinade for at least 4 hours, but overnight is best.
Cooking The Chicken On Stovetop
3. I recommend a grill pan, cast iron, or heavy bottom skillet with a spritz of oil.
4. Start at a medium-high heat for a nice sear. Flip and lower the heat prevent burning. Flip and baste until fully cooked, internal temp of 165F.
5. Top with sliced green onions and serve with Hawaiian Mac Salad and white rice.
Hawaiian Chicken (Huli Huli)
Equipment
- Mixing Bowl with cover or Ziplock Bag
- Measuring Tools
- Outdoor Grill, Grill Pan, or Sheet Pan
Ingredients
- 1 ½ lbs. Chicken Thighs, boneless and skinless
- ¼ cup Ketchup
- ¼ cup Soy Sauce
- ¼ cup Brown Sugar
- ¾ cup Pineapple Juice
- 1 tablespoon Rice Vinegar
- 1 tablespoon Ginger, minced
- ½ tablespoon Fresh Garlic or Garlic Powder
- ½ tablespoon Onion Powder
- Salt & Pepper To Taste
Instructions
- In a bowl or zipper bag add the chicken thighs, ketchup, soy sauce, pineapple juice, brown sugar, ginger, garlic, and onion powder. Toss or Mix.
- Place in the refrigerator to marinade for at least 4 hours, but overnight is best.
Cook on Grill
- Heat the grill to medium. Remove the chicken from the marinade and grill for 8 minutes on each side or until chicken is cooked through. Internal temp of 165F.
Cook in Oven
- Preheat oven to 425 degrees Fahrenheit.
- Place chicken thighs on a parchment paper lined sheet pan. Bake for 20 minutes or internal temp of 165F. Flip halfway through cook to prevent burning.
- Serve with the classic white rice and Hawaiian Mac salad. Enjoy.
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