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Overhead view of Huli Huli Chicken thighs with charred edges, scallions, and sesame seeds in a white bowl. (Huli Huli Chicken)

Huli Huli Chicken: The Ultimate Sticky Hawaiian BBQ Grilled Thighs

This Huli Huli Chicken features succulent skin-on thighs coated in a thick mahogany pineapple glaze. Perfectly charred on the grill and served over jasmine rice with caramelized grilled pineapple for an authentic Hawaiian BBQ experience.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 people
Course: Dinner, Main Course
Cuisine: American, Hawaiian
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3 lbs Chicken Thighs skin-on, bone-in (1.36kg)
  • 2 cups Pineapple Juice 100% juice (480ml)
  • 1 cup Soy Sauce (240ml)
  • 3/4 cup Brown Sugar packed (150g)
  • 1/2 cup Ketchup (120ml)
  • 1/4 cup Rice Vinegar (60ml)
  • 2 tbsp Fresh Ginger grated (30g)
  • 2 tbsp Garlic minced (30g)
  • 6 rings Fresh Pineapple thick slices
  • 3 cups Jasmine Rice cooked (approx 600g)

Equipment

  • 1 Outdoor Grill Gas or Charcoal
  • 1 Basting Brush
  • 1 Small saucepan For reducing the glaze

Method
 

Prepare and Marinate
  1. In a large bowl, whisk pineapple juice, soy sauce, brown sugar, ketchup, vinegar, ginger, and garlic.
  2. Reserve 1.5 cups of sauce for basting. Place chicken in a bag with the rest of the marinade for 4-24 hours.
Grilling and Glazing
  1. Simmer reserved sauce in a saucepan until thickened into a mahogany glaze.
  2. Grill chicken over medium-high heat, flipping every 3 minutes and basting generously with the glaze until 175°F (80°C).
  3. In the last 5 minutes, grill pineapple rings until charred cross-hatch marks appear.

Notes

Always use skin-on thighs for the best char.
The glaze reduction is the key to the 'thick mahogany' look.