Huli Huli Chicken with Pineapple Glaze

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken marinated in a sweet and tangy pineapple and soy glaze, grilled to perfection with a smoky char. This hawaiian-inspired chicken 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
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Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Transfer to a plate and garnish with 1/4 cup pineapple chunks. Serve immediately.

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Frequently asked questions

How long does Huli Huli Chicken with Pineapple Glaze take to make?

Total time is about 34 minutes (20 min prep + 14 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Huli Huli Chicken with Pineapple Glaze?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep soy sauce from drying out.

Can I substitute ingredients in Huli Huli Chicken with Pineapple Glaze?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Huli Huli Chicken with Pineapple Glaze for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Huli Huli Chicken with Pineapple Glaze?

Hawaiian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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