Huli Huli Chicken with Pineapple Glaze

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender chicken marinated in a sweet and tangy pineapple and soy glaze, grilled to perfection with a smoky char. This Hawaiian-inspired chicken recipe, ready in about 34 minutes, pairs boneless, skinless chicken thighs, soy sauce, pineapple juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 14 min Serves 4 Hawaiian cuisine 350 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1.5 lbs boneless, skinless chicken thighs
1/4 cup soy sauce
1/4 cup pineapple juice
2 tbsp brown sugar
1 tbsp rice vinegar
1 tbsp, minced garlic
1 tbsp, grated ginger
1/2 tsp paprika
1/4 cup pineapple chunks
2 tbsp vegetable oil

Know when the chicken is done: thermometers under $100 → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: In a bowl, whisk together 1/4 cup soy sauce, 1/4 cup pineapple juice, 2 tbsp brown sugar, 1 tbsp rice vinegar, 1 tbsp minced garlic, 1 tbsp grated ginger, and 1/2 tsp paprika to make the marinade.
Step 2: Place 1.5 lbs boneless, skinless chicken thighs in a resealable bag and pour the marinade over them. Seal the bag and massage to coat evenly. Refrigerate for at least 2 hours.
Step 3: Preheat grill to medium-high heat (375°F). Brush the grill grates with 2 tbsp vegetable oil to prevent sticking. Remove chicken from marinade, letting excess drip off, and place on the grill. Cook for 6-7 minutes per side, until the internal temperature reaches 165°F and the glaze is caramelized and bubbly.
Step 4: Transfer to a plate and garnish with 1/4 cup pineapple chunks. Serve immediately.