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Bring the big, bold island flavors home with this Grilled Huli Huli–Inspired Chicken! Served over coconut-lime rice with grilled pineapple, this is truly the perfect summer meal.
This Grilled Huli Huli–Inspired Chicken is inspired by one of my favorite things to do when we’re in Kauai — grilling fresh chicken beachside with big, bold island flavors. It’s pure summer on a plate when paired with the coconut-lime rice and grilled pineapple!
If you aren’t familiar, Huli Huli is a classic Hawaiian grilled chicken traditionally cooked over an open fire and basted repeatedly with a sweet and savory sauce — “huli” actually means “turn” in Hawaiian, referring to the constant flipping and basting technique.
The marinade truly does all the work here! Pineapple juice, tamari, ginger, and coconut sugar come together to create that sticky, caramelized glaze that makes this chicken so irresistible off the grill. And while the marinade is the star here, don’t forget to baste your chicken to get the most out of it! The reserved marinade brushed on with each flip is what gives the chicken that deep, glossy, caramelized crust.
Now, for what to serve this with! Here, I’ve paired the grilled chicken with coconut-lime rice and grilled pineapple. The rice is the perfect base for this bowl — creamy, slightly sweet, and bright from the lime. And grilling the pineapple is a small step that makes a big difference. The heat caramelizes the natural sugars and adds a smoky sweetness that pairs perfectly with the savory chicken. It all comes together beautifully!
Ingredients: For the Marinade and Chicken
- Coconut Sugar (or Brown Sugar)
- Garlic Cloves
- Freshly Grated Ginger
- Ketchup
- Sriracha
- Pineapple Juice
- Low-Sodium Tamari (or Soy Sauce)
- Toasted Sesame Oil
- Boneless, Skinless Chicken Thighs
- Kosher Salt
- Freshly Ground Black Pepper
- See below for the rest of the serving ingredients!
Recipe Step-by-Step:
Step One: Marinate the Chicken
In a large baking dish or storage container, combine the coconut sugar, garlic, ginger, ketchup, sriracha, pineapple juice, tamari, and toasted sesame oil. Whisk until well combined. Remove ½ cup of the marinade and set aside in the fridge to use for basting later.
Add the chicken to the remaining marinade and toss, massaging so it is well coated. Sprinkle with salt and pepper and toss once more. Cover and refrigerate for 4 to 12 hours. The longer, the better.
Step Two: Make the Coconut-Lime Rice
Rice Cooker Method: Add the rice, chicken broth, coconut milk, and lime zest to your rice cooker. Stir briefly to combine and cook on the white rice setting. Once complete, fluff with a fork and squeeze the lime juice over the top before serving.
Stovetop Method: In a medium saucepan, combine the rice, chicken broth, coconut milk, and lime zest. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and cook for 15 to 18 minutes until the liquid is fully absorbed. Remove from the heat and let rest, covered, for 5 minutes. Fluff with a fork and squeeze the lime juice over the top before serving.
Step Three: Grill the Chicken
Preheat your grill to medium-high heat (about 400°F). Remove the chicken from the marinade, letting any excess drip off, and discard the used marinade.
Grill the chicken for 5 to 7 minutes per side, basting generously with the reserved marinade each time you flip, until the chicken is deeply caramelized and cooked through to an internal temperature of 165°F. Transfer to a cutting board and let rest for 5 minutes.
Step Four: Grill the Pineapple
While the chicken rests, grill the pineapple rounds for 2 to 3 minutes per side until caramelized and lightly charred.
Step Five: Assemble the Bowls
Serve the chicken over the coconut-lime rice alongside the grilled pineapple. Garnish with sliced green onions and toasted sesame seeds. Serve immediately.
Recipe FAQ:
Huli Huli is a classic Hawaiian grilled chicken traditionally cooked over an open fire and basted repeatedly with a sweet and savory sauce — “huli” actually means “turn” in Hawaiian, referring to the constant flipping and basting technique.
For the most flavor, yes! But this will still be delicious if you only marinade for the minimum 4 hours.
Yes! This is great for a summer party. You can marinate the chicken the night before, make the rice, and the rest comes together in under 30 minutes.
I can’t wait for y’all to fire up your grills for this one! Comment below once you try it!
For more Kauai-inspired recipes:
Cucumber Salad with Crispy Chickpeas
Huli Huli–Inspired Chicken Bowls
Ingredients
For the Marinade and Chicken:
- 1/3 cup coconut sugar or brown sugar
- 4 garlic cloves minced
- 1 teaspoon freshly grated ginger
- ¼ cup ketchup
- 2 tablespoons sriracha
- ½ cup pineapple juice
- ½ cup low-sodium tamari or soy sauce
- 1 tablespoon toasted sesame oil
- 2 pounds boneless skinless chicken thighs
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
For the Coconut-Lime Rice:
- 1 cup long grain white rice rinsed well and drained
- ½ cup chicken broth
- 1 cup coconut milk
- Zest of ½ lime
- Juice of 1 lime for serving
For Serving:
- 1 pineapple cored and sliced into rounds
- 4 green onions thinly sliced
- Toasted sesame seeds
Instructions
Marinate the Chicken:
- In a large baking dish or storage container, combine the coconut sugar, garlic, ginger, ketchup, sriracha, pineapple juice, tamari, and toasted sesame oil. Whisk until well combined. Remove ½ cup of the marinade and set aside in the fridge to use for basting later.
- Add the chicken to the remaining marinade and toss, massaging so it is well coated. Sprinkle with salt and pepper and toss once more. Cover and refrigerate for 4 to 12 hours. The longer, the better.
Make the Coconut-Lime Rice:
- Rice Cooker Method: Add the rice, chicken broth, coconut milk, and lime zest to your rice cooker. Stir briefly to combine and cook on the white rice setting. Once complete, fluff with a fork and squeeze the lime juice over the top before serving.
- Stovetop Method: In a medium saucepan, combine the rice, chicken broth, coconut milk, and lime zest. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and cook for 15 to 18 minutes until the liquid is fully absorbed. Remove from the heat and let rest, covered, for 5 minutes. Fluff with a fork and squeeze the lime juice over the top before serving.
Grill the Chicken:
- Preheat your grill to medium-high heat (about 400°F). Remove the chicken from the marinade, letting any excess drip off, and discard the used marinade.
- Grill the chicken for 5 to 7 minutes per side, basting generously with the reserved marinade each time you flip, until the chicken is deeply caramelized and cooked through to an internal temperature of 165°F. Transfer to a cutting board and let rest for 5 minutes.
Grill the Pineapple:
- While the chicken rests, grill the pineapple rounds for 2 to 3 minutes per side until caramelized and lightly charred.
Assemble the Bowls:
- Serve the chicken over the coconut-lime rice alongside the grilled pineapple. Garnish with sliced green onions and toasted sesame seeds. Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography and styling by Eat Love Eats.
