A Sweet & Savory Island Favorite
If you love sweet, smoky, and juicy grilled chicken, then Tropical Teriyaki Huli Huli Chicken is the perfect recipe for you! Originating from Hawaiian roadside grills, Huli Huli Chicken is known for its mouthwatering teriyaki-style glaze, caramelized pineapple sweetness, and deep umami flavor.
I love this recipe because it’s easy to make, packed with tropical flavors, and perfect for grilling season! Serve it with steamed rice, grilled pineapple, or a fresh Hawaiian slaw for a true island-style feast.
Questions I Often Get Asked About This Recipe
Q: What does “Huli Huli” mean?
“Huli” means “turn” in Hawaiian, referring to the constant turning of the chicken on the grill to develop its delicious glaze.
Q: Can I make this without a grill?
Yes! You can cook it on a stovetop grill pan, broil it in the oven, or use an air fryer at 375°F (190°C) for about 15-18 minutes.
Q: What kind of chicken works best?
Boneless, skinless chicken thighs are best for juiciness, but you can use chicken breasts or drumsticks too.
Q: Can I marinate the chicken overnight?
Yes! Marinate for at least 4 hours or overnight for deeper flavor.
Q: Can I use bottled teriyaki sauce instead?
Yes! If you’re short on time, use a good-quality teriyaki sauce and mix it with pineapple juice for a Huli Huli twist.
What You Need to Make Tropical Teriyaki Huli Huli Chicken
For the Huli Huli Marinade:
- ½ cup soy sauce
- ½ cup pineapple juice
- ¼ cup brown sugar
- ¼ cup ketchup
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 tablespoon fresh ginger, grated
- 3 cloves garlic, minced
- 1 tablespoon sesame oil
- 1 teaspoon sriracha or chili flakes (optional, for heat)
For the Chicken:
- 2 pounds boneless, skinless chicken thighs (or breasts)
- 1 tablespoon vegetable oil (for grilling)
- 1 cup fresh pineapple slices (for garnish)
- 2 green onions, sliced (for garnish)
- Sesame seeds (optional, for garnish)
How to Make Tropical Teriyaki Huli Huli Chicken
Step 1: Marinate the Chicken
- In a bowl, whisk together soy sauce, pineapple juice, brown sugar, ketchup, vinegar, honey, ginger, garlic, sesame oil, and sriracha.
- Place the chicken thighs in a large zip-top bag or bowl and pour in the marinade.
- Cover and refrigerate for at least 4 hours, or overnight for best flavor.
Step 2: Grill the Chicken
- Preheat a grill to medium heat (about 375°F / 190°C). Lightly oil the grates.
- Remove the chicken from the marinade and reserve the leftover marinade.
- Grill the chicken for 6-8 minutes per side, turning frequently and basting with the reserved marinade, until caramelized and cooked through (internal temp: 165°F / 75°C).
Step 3: Caramelize the Pineapple
- While the chicken is cooking, place pineapple slices on the grill for 2 minutes per side until lightly charred.
Step 4: Serve & Garnish
- Transfer the grilled chicken to a plate, let it rest for 5 minutes, and sprinkle with green onions and sesame seeds.
- Serve with grilled pineapple, steamed rice, or a tropical salad.
Tips for the Best Huli Huli Chicken
✔ Marinate overnight – This helps tenderize the chicken and infuse the deep tropical flavors.
✔ Turn often while grilling – Flipping frequently and basting with sauce creates the signature caramelized glaze.
✔ Use fresh pineapple juice – It adds natural sweetness and helps tenderize the chicken.
✔ Want extra smoky flavor? – Grill over charcoal for an authentic Hawaiian-style taste.
✔ For a sticky glaze – Simmer the reserved marinade until thick and brush it over the cooked chicken.
Reader Reviews
🌟🌟🌟🌟🌟 Emma L. – “This was the BEST grilled chicken I’ve ever made! So flavorful and juicy!”
🌟🌟🌟🌟 James K. – “I used chicken breasts and broiled them in the oven—still turned out amazing!”
🌟🌟🌟🌟🌟 Samantha W. – “The pineapple glaze was so good! Served it with coconut rice, and it was perfect.”
🌟🌟🌟🌟 Lucas R. – “Loved the sweet and smoky flavor! Definitely making this again for BBQ nights.”
🌟🌟🌟🌟🌟 Jessica T. – “This reminded me of my trip to Hawaii! The marinade is next-level delicious.”
Printable Recipe
Tropical Teriyaki Huli Huli Chicken
This Tropical Teriyaki Huli Huli Chicken is a sweet, smoky, and juicy Hawaiian-inspired dish marinated in a rich pineapple-soy glaze and grilled to perfection!
Ingredients
- For the Huli Huli Marinade:
- ½ cup soy sauce
- ½ cup pineapple juice
- ¼ cup brown sugar
- ¼ cup ketchup
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 tablespoon fresh ginger, grated
- 3 cloves garlic, minced
- 1 tablespoon sesame oil
- 1 teaspoon sriracha or chili flakes (optional, for heat)
- For the Chicken:
- 2 pounds boneless, skinless chicken thighs (or breasts)
- 1 tablespoon vegetable oil (for grilling)
- 1 cup fresh pineapple slices (for garnish)
- 2 green onions, sliced (for garnish)
- Sesame seeds (optional, for garnish)
Instructions
Step 1: Marinate the Chicken
- In a bowl, whisk together soy sauce, pineapple juice, brown sugar, ketchup, vinegar, honey, ginger, garlic, sesame oil, and sriracha.
- Place the chicken thighs in a large zip-top bag or bowl and pour in the marinade.
- Cover and refrigerate for at least 4 hours, or overnight for best flavor.
Step 2: Grill the Chicken
- Preheat a grill to medium heat (about 375°F / 190°C). Lightly oil the grates.
- Remove the chicken from the marinade and reserve the leftover marinade.
- Grill the chicken for 6-8 minutes per side, turning frequently and basting with the reserved marinade, until caramelized and cooked through (internal temp: 165°F / 75°C).
Step 3: Caramelize the Pineapple
- While the chicken is cooking, place pineapple slices on the grill for 2 minutes per side until lightly charred.
Step 4: Serve & Garnish
- Transfer the grilled chicken to a plate, let it rest for 5 minutes, and sprinkle with green onions and sesame seeds.
- Serve with grilled pineapple, steamed rice, or a tropical salad.
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If You Enjoyed This Recipe, Please Share!
If you loved this Tropical Teriyaki Huli Huli Chicken, don’t keep it to yourself! Share it on social media, pin it on Pinterest, or send it to a friend who loves Hawaiian-inspired food. I’d love to see your versions—tag me if you try it!
