Make delicious Pellet Grilled Huli Huli Chicken, it can be made on a traditional grill as well, plus it’s gluten-free!
If you love the flavors of Hawaii then this Pellet Grill Huli Huli Chicken is just for you! Pineapple, Brown Sugar, Ginger, and Garlic all paired together to marinate these juicy chicken thighs, it’s a flavor explosion.
My daughter and I love going to a restaurant called Hawaiian Bros and her favorite item is Huli Huli Chicken, we decided this hit the mark of replicating it well. It’s quickly become a go-to for us during the week as many nights, I find grilling so much easier than cooking in the kitchen…it gives me a chance to be outside plus doesn’t make a mess inside—one of the benefits of grilling.
What does Grilled Huli Huli Chicken Taste like?
Huli Huli Chicken is similar to teriyaki chicken but has some additional flavors like pineapple.
It’s a saucy chicken that pairs well with a variety of foods, it was originally called Huli Huli Chicken because this means “turn” in Hawaiian and it used to be made on a spit or rotisserie, find out more information here.
What do you need to make this Huli Huli Chicken Recipe?
Simple ingredients are used to make Huli Huli Chicken, these can likely be found in your pantry.
- Pineapple Juice
- Gluten-Free Soy Sauce or Coconut Aminos
- Ketchup
- Brown Sugar
- Salt
- Garlic
- Ground Ginger
- Garlic Powder
- Boneless Skinless Chicken Thighs or Chicken Breasts
Tips for Making Pellet Grilled Huli Huli Chicken:
Remember that your preferred wood pellets can be used for this recipe, we like to use a blend.
For this recipe, you can use chicken thighs or chicken breast; however, chicken thighs do not dry out as quickly as chicken breasts.
The sauce is going to be used as a marinade for the chicken. It’s best to let the chicken marinate in the sauce, the chicken can be placed in a Ziploc Bag and the sauce ingredients poured in over the chicken. The bag can then be sealed and left in the fridge to marinate for at least 2 hours.
When ready to cook, heat the pellet grill to medium-high heat which is about 450 degrees F. Then, place the chicken directly on the grill grate and cook on each side for about 5-10 minutes.
For best results, use a meat thermometer or the probe with the pellet grill to watch the internal temperature. The grilled chicken needs to be at least 165 degrees F to be considered well done.
The grilled chicken can be topped with green onions as a garnish or grilled pineapple. We like to serve ours with pellet grilled baked potatoes or smoked mushrooms.
If you want to keep it more traditional serve the chicken with Hawaiian Macaroni Salad.
How do you store leftovers?
Store the leftovers in an airtight container in the refrigerator for up to 3-4 days.
When ready to reheat, heat in the microwave on a microwave-safe plate for 1-2 minutes.
This is the perfect dish to serve at a cookout or simply for your weeknight meal! Enjoy this Grilled Huli Huli Chicken!
If you enjoyed this recipe, check out this Slow Cooker Huli Huli Chicken!
Grilled Huli Huli Chicken
Ingredients
Marinade
- 1 Cup Pineapple Juice
- 1/3 Cup Gluten-Free Soy Sauce
- 1/3 Cup Ketchup
- 1/3 Cup Light Brown Sugar, Packed
- 1 tsp Salt
- 1 tsp Minced Garlic
- 1 tsp Ground Ginger
- 1 tsp Garlic Powder
Chicken
- 2 1/2 Pounds Boneless, Skinless Chicken Thighs
Instructions
- Add the pineapple juice, soy sauce, ketchup, brown sugar, salt, minced garlic, ginger, and garlic powder to small bowl and whisk well until the marinade it combined.
- Add the chicken thighs to a Ziploc bag, and pour the marinade over the chicken thighs. Seal the bag, place evenly in a pan being sure that all the chicken is coated, and marinate in the fridge for at least 2 hours.
- Preheat the grill to medium-high heat, around 450°F.
- Remove the chicken from the bag and place directly onto the grill grates.
- Grill for 5-10 minutes on each side until the internal temperature of the chicken reaches at least 165°F.
- Carefully remove and serve.
Notes
Nutrition
did you make this recipe?
Make sure to tag #mommyhatescoooking on Instagram and follow for more @momhatescooking
Comments & Reviews
Esme Slabbert says
That pineapple juice will add such a special taste to this chicken and thanks for the GF version.
I visited you via Creative Muster Link-Up. My entries are Outback Blooming Onion and Carrot Acorn Squash Potato Mushroom Bake
Please join SSPS: M-S https://esmesalon.com/tag/seniorsalonpitstop/
Joanne says
This sounds incredible.