Bring bold island flavors to your backyard with this Grilled Huli Huli–Inspired Chicken. Served over creamy coconut-lime rice with charred grilled pineapple, it’s an easy, crowd-pleasing summer meal full of sweet, savory, and smoky notes.
This recipe is inspired by the Hawaiian huli huli tradition of grilling chicken over an open flame and repeatedly basting it with a sweet-savory glaze. The word “huli” means “turn” in Hawaiian, a nod to the frequent flipping and basting that produces a deeply caramelized, sticky finish. The marinade—pineapple juice, tamari, grated ginger, coconut sugar, and a touch of heat—does most of the flavor work, and reserving a small portion of that marinade for basting takes the results from good to unforgettable.
Pairing the chicken with coconut-lime rice and grilled pineapple creates a balanced plate: the rice is creamy and bright, the pineapple adds caramelized sweetness and smoke, and the chicken brings savory depth and sticky glaze. This meal is perfect for a summer cookout, weeknight dinner, or any time you want a touch of Hawaiian-inspired flavor at home.
Ingredients: For the Marinade and Chicken
- 1/3 cup coconut sugar (or brown sugar)
- 4 garlic cloves, minced
- 1 teaspoon freshly grated ginger
- 1/4 cup ketchup (unsweetened or regular)
- 2 tablespoons sriracha
- 1/2 cup pineapple juice
- 1/2 cup low-sodium tamari or soy sauce
- 1 tablespoon toasted sesame oil
- 2 pounds boneless, skinless chicken thighs
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
For the Coconut-Lime Rice and Serving
- 1 cup long-grain white rice, rinsed and drained
- 1/2 cup chicken broth
- 1 cup coconut milk
- Zest of 1/2 lime
- Juice of 1 lime (for finishing)
- 1 pineapple, cored and sliced into rounds
- 4 green onions, thinly sliced (for garnish)
- Toasted sesame seeds (for garnish)
Recipe Step-by-Step
Step One: Marinate the Chicken
In a large bowl or container, whisk together the coconut sugar, minced garlic, grated ginger, ketchup, sriracha, pineapple juice, tamari, and toasted sesame oil until smooth. Reserve 1/2 cup of the marinade and refrigerate it for basting while the chicken marinates. Add the chicken thighs to the remaining marinade, toss to coat thoroughly, then season with salt and pepper. Cover and refrigerate for at least 4 hours and up to 12 hours—overnight yields the best flavor.
Step Two: Make the Coconut-Lime Rice
Rice cooker method: Add the rinsed rice, chicken broth, coconut milk, and lime zest to the rice cooker. Stir, then cook on the white rice setting. When the rice is done, fluff with a fork and squeeze lime juice over the top.
Stovetop method: Combine rice, chicken broth, coconut milk, and lime zest in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer 15–18 minutes until liquid is absorbed. Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork and finish with lime juice.
Step Three: Grill the Chicken
Preheat the grill to medium-high (about 400°F / 200°C). Remove the chicken from the marinade, letting excess drip off, and discard the used marinade. Grill the thighs 5–7 minutes per side, basting generously with the reserved marinade each time you flip. Grill until the chicken is deeply caramelized and reaches an internal temperature of 165°F (74°C). Transfer to a cutting board and let rest for 5 minutes before slicing.
Step Four: Grill the Pineapple
While the chicken rests, grill the pineapple rounds 2–3 minutes per side until caramelized and lightly charred. The heat brings out the pineapple’s natural sugars and adds a smoky contrast to the savory glaze.
Step Five: Assemble the Bowls
Serve sliced grilled chicken over a bed of coconut-lime rice with a few pineapple rounds on the side. Garnish with thinly sliced green onions and toasted sesame seeds. Finish with an extra squeeze of lime if desired and serve immediately for the best texture and flavor.
Recipe Tips and FAQ
What is huli huli chicken? Huli huli is a Hawaiian style of grilled chicken that’s repeatedly basted with a sweet and savory glaze while being turned on the grill—“huli” means “turn.”
How long should I marinate? For best flavor, marinate for 12 hours if possible. A minimum of 4 hours still yields tasty results, though the longer the chicken rests in the marinade, the deeper the flavor.
Is this recipe good for feeding a crowd? Yes. The marinade can be made the day before and the chicken marinated overnight. The rice and pineapple cook quickly, so final grilling and assembly come together in under 30 minutes.
Notes and Nutrition
Notes: If you prefer less heat, reduce the sriracha to 1 tablespoon. Use tamari for a gluten-free option and swap coconut sugar for brown sugar if needed. The reserved marinade used for basting should be kept separate from the marinade that the raw chicken sits in to avoid cross-contamination.
Approximate nutrition per serving (one bowl): Calories: 520; Carbohydrates: 60 g; Protein: 34 g; Fat: 17 g. Nutrition information is an estimate and should be used as a guideline.
Photography and styling by Eat Love Eats.