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Close-up of charred grilled chicken thighs coated in mahogany glaze on a bed of jasmine rice. (Huli Huli Chicken)

Huli Huli Chicken: The Ultimate Mahogany Glazed Hawaiian BBQ

Authentic Huli Huli Chicken featuring bone-in thighs coated in a thick, mahogany pineapple soy glaze. Served over fluffy jasmine rice with charred grilled pineapple for the ultimate Hawaiian BBQ experience at home.
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Prep Time 4 hours 15 minutes
Cook Time 30 minutes
Total Time 4 hours 45 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: American, Hawaiian
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Main Recipe
  • 3 lbs chicken thighs bone-in, skin-on (approx 1.36kg)
  • 1 cup pineapple juice unsweetened (240ml)
  • 1/2 cup soy sauce low sodium preferred (120ml)
  • 1/2 cup brown sugar packed (100g)
  • 1/4 cup ketchup (60ml)
  • 1 tbsp fresh ginger grated (15g)
  • 1 tbsp garlic minced (15g)
  • 2 cups jasmine rice dry (400g)
  • 1 whole pineapple sliced into rings
  • 1/4 cup green scallions finely sliced
  • 1 tbsp white sesame seeds toasted

Equipment

  • 1 Outdoor Grill Gas or charcoal
  • 1 Small saucepan For reducing the glaze
  • 1 Meat Thermometer To ensure internal temp of 175°F

Method
 

Preparation
  1. Whisk pineapple juice, soy sauce, brown sugar, ketchup, ginger, and garlic. Reserve 1/2 cup for glaze. Marinate chicken in the rest for 4-12 hours in the fridge.
  2. Rinse jasmine rice. Combine with 2.5 cups water, boil, then simmer covered for 15 mins. Let rest for 10 mins before fluffing.
Grilling
  1. Simmer reserved 1/2 cup marinade in a saucepan until thickened and mahogany-colored (about 5-8 mins).
  2. Grill chicken skin-side down over medium-high heat to get deep char marks. Turn ('Huli') every 5 minutes.
  3. In the last 10 mins, brush glaze onto chicken and grill pineapple rings until they have sear marks. Chicken is done at 175°F (80°C).

Notes

Use bone-in thighs for maximum juiciness.
Don't skip rinsing the jasmine rice for that fluffy Pinterest look.