This Huli Huli Chicken with Pineapple Salsa is a bright, flavorful Hawaiian-inspired dish. Juicy, marinated grilled chicken paired with a fresh, tangy pineapple salsa makes a perfect summer meal for backyard BBQs and casual dinners alike.
I’ve been meaning to make this Huli Huli Chicken with Pineapple Salsa for some time, and it lived up to every expectation. The idea came from my sister Carolyn and brother-in-law John, who make this dish often. After seeing a photo on John’s feed, I finally tried it—and it’s a winner.
What is the origin of Huli Huli Chicken?
Huli Huli Chicken traces back to Hawaii. In 1955 Ernest Morgado of Pacific Poultry popularized a teriyaki-style barbecued chicken that he cooked between two grills and flipped—huli means “turn” in Hawaiian, which is how the dish got its name.
Why you’ll love this recipe
This recipe is perfect for warm-weather cooking: it uses simple ingredients, comes together quickly, and offers big, balanced flavors. A short prep for the pineapple salsa and a straightforward marinade for the chicken yield a juicy, caramelized result when grilled. Marinating overnight develops deeper flavor, so a little advance planning pays off.
Ingredients you’ll need
- For the Huli Huli Chicken:
- 1/2 cup ketchup
- 1/2 cup low-sodium soy sauce
- 1/2 cup brown sugar, firmly packed
- 1/4 cup apple cider vinegar
- 1 (1-inch) piece fresh ginger, peeled and finely grated
- 2 cloves garlic, minced
- 3 lbs boneless, skinless chicken thighs (or your preferred chicken pieces)
- For the Pineapple Salsa:
- 3 cups fresh pineapple, finely chopped
- 1/2 cup red bell pepper, finely chopped
- 1/2 cup red onion, finely chopped
- 1 jalapeño, seeded and finely chopped (adjust for heat)
- 1/3 cup cilantro leaves, finely chopped
- Juice of 3 limes
The marinade is simple but bold: ketchup, soy sauce, brown sugar, apple cider vinegar, grated ginger, and garlic. Plan to marinate the chicken at least 8 hours or overnight for the best flavor.
Step-by-step instructions
1. Make the marinade and marinate the chicken. In a large bowl whisk together ketchup, soy sauce, brown sugar, apple cider vinegar, grated ginger, and minced garlic until well combined. Reserve 1/2 cup of the marinade in a small bowl and refrigerate it to use for basting while grilling. Add the chicken thighs to the remaining marinade, stir to coat, cover, and refrigerate for at least 8 hours or overnight, stirring once or twice while it marinates.
2. Prepare the pineapple salsa. While the chicken marinates, combine the chopped pineapple, red bell pepper, red onion, jalapeño, cilantro, and lime juice in a bowl. Toss to combine and refrigerate until ready to serve. The salsa improves if made a few hours or a day ahead.
3. Grill the chicken. Preheat the grill to medium (around 400°F). Lightly spray or oil the grates to prevent sticking. Remove chicken from the marinade and place on the grill. Cover and cook about 7 minutes, then turn, baste with the reserved marinade, and cook another 7 minutes or until the chicken reaches an internal temperature of 165°F and is no longer pink inside. Cooking time will vary with the size and cut of the chicken—adjust as needed.
The grilled chicken is delightful served with pineapple salsa spooned over the top or alongside as a bright, acidic accompaniment. The sweet pineapple, crisp pepper, and zesty lime provide contrast to the savory, caramelized chicken.
Cook’s notes
Boneless, skinless chicken thighs were used here for their flavor and juiciness, but bone-in pieces or chicken breast can be substituted. If you use bone-in or white meat, increase the grilling time and verify doneness with a thermometer. The salsa keeps well in the refrigerator and can be made ahead. Leftover chicken and salsa are excellent the next day.
Recipe details
- Servings: 6
- Prep time: 20 minutes (plus 8 hours marinating)
- Cook time: about 15 minutes
- Total time: About 8 hours 35 minutes (including marinating)
- Cuisine: Hawaiian-inspired
- Course: Main dish
Ingredients (compact list)
Huli Huli Chicken: 1/2 cup ketchup, 1/2 cup low-sodium soy sauce, 1/2 cup firmly packed brown sugar, 1/4 cup apple cider vinegar, 1-inch piece fresh ginger (peeled, grated), 2 cloves garlic (minced), 3 lbs boneless skinless chicken thighs.
Pineapple Salsa: 3 cups fresh pineapple (finely chopped), 1/2 cup red bell pepper (finely chopped), 1/2 cup red onion (finely chopped), 1 jalapeño (seeded, finely chopped), 1/3 cup cilantro (finely chopped), juice of 3 limes.
More delicious chicken ideas
Mexican Spiced Chicken Bites, Marry Me Chicken Meatballs, Sweet and Sour Chicken — these are great alternatives to try when you want different flavors for weeknight meals or gatherings.
Recipe adapted from The New York Times.