Easy Huli Huli Chicken Sauce with Fresh Pineapple

Huli huli chicken sauce is a bright, sweet-savory Hawaiian-inspired glaze that turns ordinary grilled chicken into something unforgettable. In this complete guide, you’ll learn how to make a balanced pineapple-ginger sauce that works three ways—marinade, basting glaze, and dipping sauce—plus expert tips for cooking juicy, glossy, char-kissed chicken at home.

Why You’ll Love This Huli Huli Chicken Sauce

If you love takeout-style grilled chicken with a shiny, lacquered finish, this recipe will be your new weeknight treasure. The flavor hits every corner of your palate: sweet pineapple and a touch of sugar, tangy vinegar, savory soy/tamari, warm ginger and garlic, and a gentle prickle of heat from sriracha. Toasted sesame oil and a hint of Dijon round everything out. The result is a versatile sauce that’s easy to whisk together, friendly for family meals, and endlessly adaptable—use it on thighs, breasts, skewers, or even tofu and veggies.

Beyond flavor, the real magic is the “huli-huli” technique, which literally means “turn-turn.” By turning and basting the chicken frequently, you build thin, glossy layers of caramelized sauce that cling to the chicken without burning. It’s simple, quick, and it delivers the kind of finish you usually only see in restaurants.

Ingredients for Huli Huli Chicken Sauce

Core Sauce Ingredients

• 1 cup pineapple juice (100% juice; not from concentrate if possible)
• ½ cup soy sauce or tamari (use reduced-sodium if preferred)
• ½ cup ketchup
• ⅓ cup light brown sugar (or white sugar)
• 2 teaspoons fresh ginger, finely grated
• 1 teaspoon garlic, finely grated
• 1 tablespoon sriracha, to taste
• 2 teaspoons toasted sesame oil
• 2 teaspoons Dijon mustard
• 2–4 tablespoons unseasoned rice vinegar (start with 2; add to taste)
• Freshly ground black pepper, to taste
• Pinch of salt, only if needed after tasting

For the Chicken

• 2½–3 pounds boneless, skinless chicken thighs (or breasts; see notes)
• Neutral oil for grilling (or cooking spray)
• Fresh herbs (sliced green onion or cilantro), optional for garnish

Optional Thickener for Dipping Sauce

• 2 teaspoons cornstarch mixed with 2 teaspoons cold water (slurry)

Ingredient Notes (Substitutions, Healthy Swaps)

• Gluten-free: Use tamari (gluten-free) instead of soy sauce, and confirm your ketchup is GF.
• Lower sodium: Choose reduced-sodium tamari and taste before adding extra salt.
• No alcohol needed: The tang comes from rice vinegar (or apple cider vinegar); no wine is required.
• No pork needed: This recipe is chicken-based. If you adapt the sauce to other proteins, swap pork with smoked turkey, chicken, tofu, tempeh, mushrooms, or lentils.
• Heat level: Sriracha is mild-to-medium; reduce or omit for kids, or replace with a pinch of chili flakes.
• Sweetness: For a lighter sauce, drop the sugar to 2 tablespoons; for extra gloss and caramelization, keep the full ⅓ cup.
• Sesame flavor: Toasted sesame oil is potent; start with 2 teaspoons, then adjust to taste.
• Vinegar choices: Rice vinegar keeps the profile gentle. Apple cider vinegar adds fruity bite; white vinegar is sharper—use slightly less.
• Chicken cuts: Thighs are juicy and hard to overcook. Breasts work well if marinated longer and cooked to 160–165°F internal temp.

Step-by-Step Instructions

Step 1 – Whisk the Sauce

Pro Tip: Reserve 1 cup of this sauce immediately in a clean container and refrigerate. You’ll use it for basting and serving—kept separate to ensure it remains food-safe.

Step 2 – Marinate the Chicken

Place the chicken in a zip-top bag or shallow dish. Pour the remaining sauce over the chicken, turning to coat. Marinate 30–60 minutes for cubed/skewered chicken, or 4–8 hours for whole thighs or breasts. Longer marination infuses deeper flavor, especially for lean breasts.

Pro Tip: If you’re short on time, even 20 minutes helps. The pineapple’s enzymes and the marinade’s salt begin tenderizing quickly.

Step 3 – Preheat and Prep the Grill (or Pan)

Heat a gas or charcoal grill to medium-high (about 400–450°F). Clean and oil the grates. If you’re cooking indoors, preheat a grill pan or cast-iron skillet over medium-high and lightly oil it.

If using skewers, thread the chicken pieces onto soaked wooden or metal skewers. Skewers increase surface area for quicker cooking and better caramelization.

Step 4 – Grill and “Huli-Huli”

Grill the chicken, turning every 1–2 minutes, brushing lightly with the reserved sauce each time you flip. The frequent “turn-turn” movement gives you thin coats that caramelize without scorching. For thighs or skewers, total cook time is typically 8–10 minutes; for thicker breasts, 10–14 minutes, depending on thickness.

Aim for an internal temperature of 165°F. Remove the chicken from heat and rest for 5 minutes to let juices redistribute.

Step 5 – Optional: Make a Dipping Sauce

If you’d like a glossy dipping sauce, bring the remaining reserved sauce to a gentle simmer in a small saucepan. Whisk in the cornstarch slurry and cook 30–60 seconds until the sauce lightly thickens to coat a spoon. Serve warm alongside the chicken.

Step 6 – Garnish and Serve

Transfer the chicken to a platter. Brush with a final whisper of sauce, then garnish with sliced green onions or cilantro. Serve with rice, grilled pineapple rings, and a crisp salad.

Pro Tips for Success

1. Reserve before you marinate. Always set aside clean sauce for basting and dipping before the raw chicken touches the marinade.
2. Go thin with the glaze. Frequent, light brushes of sauce create shine and flavor without burning. Thick, sugary layers scorch quickly.
3. Control the heat. Medium-high heat renders char marks fast. If flare-ups happen, move chicken to a cooler zone.
4. Mind the moisture. Pat the chicken dry before it hits the grill so it sears, not steams.
5. Finish hot, not long. Pull the chicken as soon as it reaches 165°F. Overcooking dries lean cuts, especially breasts.
6. Thicken separately. Make a dipping sauce from clean reserved sauce only, then reduce or thicken to your preferred consistency.

Flavor Variations

1. Citrus-Lifted Huli Huli: Swap ¼ cup of the pineapple juice with orange juice and add 1 teaspoon orange zest for a bright, fragrant finish.
2. Ginger-Forward Heat: Add 1 extra tablespoon grated ginger and 1 teaspoon chili garlic sauce for a bold, warming kick.
3. Tropical BBQ Twist: Stir in 1 tablespoon molasses and a pinch of smoked paprika for deeper color and a subtle smoky sweetness.
4. Coconut Pineapple: Replace ¼ cup pineapple juice with coconut milk for a richer, creamier glaze that still caramelizes beautifully.
5. Kid-Friendly Mild: Omit sriracha and reduce vinegar slightly; finish with a drizzle of honey for gentle sweetness.

Serving Suggestions

• Backyard plate: Huli huli chicken skewers with steamed jasmine rice, grilled pineapple rings, and a cucumber-carrot slaw.
• Bowl it: Sliced chicken over brown rice or quinoa, edamame, shredded cabbage, sliced avocado, and extra sauce.
• Rainbow tacos: Tuck pieces into warm tortillas with pineapple salsa, shredded lettuce, and lime crema.
• Meal-prep boxes: Pair with roasted green beans and coconut-lime rice; store extra sauce in a mini cup for reheating.
• Vegetarian night: Use the sauce on firm tofu (pressed and cubed) or portobello mushrooms; grill and baste just like chicken.

Storage and Freezing Instructions

• Leftovers, cooked: Store in an airtight container in the refrigerator for 3–4 days. Reheat gently in a covered skillet over low heat with a spoonful of water, or microwave in short bursts.
• Sauce only: Refrigerate clean, unused sauce for up to 2 weeks; freeze for up to 6 months. Thaw in the fridge and whisk before using.
• Freezer meal prep: Add raw chicken and huli huli marinade to a freezer bag, squeeze out the air, and freeze for up to 3 months. Thaw overnight in the fridge before cooking (remember, discard any marinade that touched raw chicken or boil it hard for at least 3 minutes if you must reuse).
• Dipping sauce: Thickened sauce keeps 5–6 days refrigerated. Rewarm gently; thin with a splash of water or pineapple juice if needed.

Nutrition Facts (Per Serving)

Assuming 6 servings (about 6–7 ounces cooked chicken per serving) using boneless thighs and a moderate amount of sauce:

Estimates vary based on brand of tamari/soy, how much sauce clings to the chicken, and your chosen cut. Use reduced-sodium tamari to lower sodium significantly.

FAQ About Huli Huli Chicken Sauce

Final Thoughts

Huli huli chicken sauce is proof that a handful of pantry staples can deliver big, sunny flavor in minutes. With pineapple for brightness, tamari for savory depth, and ginger-garlic warmth, the sauce does triple duty—as marinade, glaze, and dip—while the classic “turn-turn” method locks in juiciness and shine. Whether you’re grilling outside, using a grill pan, or baking in the oven, the result is consistently crowd-pleasing and endlessly customizable. Keep a jar of the sauce in the fridge, and you’re just a few flips away from a fresh, family-friendly dinner any night of the week.

Easy Huli Huli Chicken Sauce with Fresh Pineapple

This easy Huli Huli chicken sauce combines pineapple, ginger, garlic, and tamari for a Hawaiian-inspired glaze that works as a marinade, basting sauce, and dip. It creates a juicy, glossy, sweet-savory chicken perfect for grilling or baking.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Dinner, Main

Cuisine American, Hawaiian

Servings 6 servings

Calories 380 kcal

Ingredients

  

Core Sauce Ingredients

• 1 cup pineapple juice 100% juice, not from concentrate
• 0.5 cup soy sauce or tamari use reduced-sodium if preferred
• 0.5 cup ketchup
• 0.33 cup light brown sugar or white sugar
• 2 teaspoons fresh ginger finely grated
• 1 teaspoon garlic finely grated
• 1 tablespoon sriracha to taste
• 2 teaspoons toasted sesame oil
• 2 teaspoons Dijon mustard
• 2 tablespoons unseasoned rice vinegar add more to taste
• freshly ground black pepper to taste

For the Chicken

• 2.5 pounds boneless, skinless chicken thighs or breasts
• neutral oil for grilling or cooking spray
• fresh herbs green onion or cilantro for garnish

Optional Thickener for Dipping Sauce

• 2 teaspoons cornstarch mixed with 2 tsp cold water (slurry)

Instructions

 

• Step 1 – Whisk the Sauce: In a medium bowl, whisk together all sauce ingredients. Reserve 1 cup in a clean container for basting and dipping. Adjust flavors to taste.
• Step 2 – Marinate the Chicken: Place chicken in a zip-top bag or dish. Pour remaining sauce over and marinate 30–60 minutes (or 4–8 hours for larger pieces).
• Step 3 – Preheat and Prep: Heat a grill or pan to medium-high. Clean and oil grates. If using skewers, thread marinated chicken pieces securely.
• Step 4 – Grill and “Huli-Huli”: Grill chicken, turning every 1–2 minutes and brushing lightly with reserved sauce. Cook 8–14 minutes until internal temp reaches 165°F. Rest 5 minutes.
• Step 5 – Optional Dipping Sauce: Simmer reserved sauce in a saucepan. Stir in cornstarch slurry and cook 30–60 seconds until thickened.
• Step 6 – Garnish and Serve: Transfer chicken to a platter, brush with more sauce, and garnish with herbs. Serve with rice, grilled pineapple, or salad.

Notes

To make vegetarian, substitute tofu or mushrooms. Use tamari for gluten-free. For baking, cook at 220°C (425°F) for 18–24 minutes, brushing with sauce twice and broiling briefly to finish. Always reserve sauce before marinating for food safety.

Keyword grilled chicken glaze, Hawaiian marinade, huli huli chicken, pineapple chicken sauce, tamari chicken recipe