This Hawaiian Huli Huli Chicken recipe is a juicy, high-protein dinner made with a sweet-and-savory pineapple marinade that delivers bold island-inspired flavor with minimal prep.
Marinated with garlic, fresh ginger, sesame oil, and coconut aminos, the chicken cooks up tender on the inside with lightly caramelized, sticky edges on the outside. The result is a flavorful, satisfying dish that feels special without requiring complicated steps or hard-to-find ingredients.
It’s perfect for weeknight dinners, healthy meal prep, or building simple rice bowls and wraps. Whether you’re cooking for convenience, fueling an active lifestyle, or feeding a crowd, this recipe fits easily into your routine.
Why You’ll Love This Chicken
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High-protein and meal prep friendly
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Sweet, savory, and slightly spicy flavor
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Great for bowls, wraps, or rice plates
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Easy marinade with pantry staples
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Juicy and flavorful every time
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Tastes even better the next day
Ingredients
For the Chicken:
- ~3 packs boneless skinless chicken thighs (Costco-style packs or about 2½–3 lbs)
For the Huli Huli Marinade:
- 3 cups pineapple juice
- 2 cups coconut aminos
- ¼ cup coconut sugar
- 1½ tablespoons ketchup
- ¼ cup rice vinegar
- 4 knobs fresh ginger, grated
- 8–10 cloves garlic, minced
- 6 tablespoons sesame oil
- Black pepper, to taste
- 3 tablespoons sriracha
Instructions
Step 1: Prepare the Chicken
Trim excess fat from chicken thighs if needed. Place chicken into a large bowl or zip-top bag.
Step 2: Make the Marinade
In a separate bowl, whisk together pineapple juice, coconut aminos, coconut sugar, ketchup, rice vinegar, ginger, garlic, sesame oil, black pepper, and sriracha.
Step 3: Marinate
Pour marinade over chicken. Mix well so every piece is fully coated. Cover and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
Step 4: Cook
Cook chicken using your preferred method:
Pan Method:
Heat a large skillet over medium heat. Add chicken and cook 6–8 minutes per side until caramelized and cooked through.
Oven Method:
Bake at 400°F (205°C) for 20–25 minutes, flipping halfway.
Grill Method:
Grill over medium heat for 6–7 minutes per side for that classic charred finish.
Step 5: Glaze (Optional but Recommended)
Simmer leftover marinade in a saucepan until thickened. Brush over cooked chicken for extra sticky flavor.
Tips & Variations
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Extra caramelization: Broil chicken for 2–3 minutes at the end
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Less sugar: Reduce coconut sugar by half
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Spicier: Add extra sriracha or chili flakes
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Thicker sauce: Simmer marinade longer to reduce
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Leaner option: Use chicken breast instead of thighs
Storage
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Store in an airtight container in the fridge up to 4 days
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Freeze cooked chicken up to 2 months
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Reheat in a skillet or microwave with a splash of water
Final Thoughts
This Hawaiian Huli Huli Chicken is one of those recipes that makes meal prep actually exciting. It’s bold, juicy, sticky in the best way, and incredibly satisfying without feeling heavy.