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Stacked grilled chicken skewers with black char marks and thick dark brown glaze. (Huli Huli Chicken)

Huli Huli Chicken: The Ultimate Hawaiian Grilled Skewers with Sticky Glaze

Authentic Huli Huli Chicken featuring succulent chicken thigh chunks basted in a thick, glossy pineapple soy glaze. Perfectly charred on wooden skewers and served over fluffy white rice for a true Hawaiian BBQ experience.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: American, Hawaiian
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 lbs boneless skinless chicken thighs cut into 1.5-inch chunks
  • 1 cup unsweetened pineapple juice (240ml)
  • 1/2 cup brown sugar packed (100g)
  • 1/2 cup soy sauce (120ml)
  • 1/4 cup ketchup (60g)
  • 2 tbsp fresh ginger grated (30g)
  • 2 tbsp fresh garlic minced (30g)
  • 1 tbsp sesame oil (15ml)
  • 2 cups steamed white rice long-grain
  • 3 stalks green onions sliced
  • 1 tbsp white sesame seeds toasted

Equipment

  • 12 Wooden Skewers Soaked in water for 30 minutes
  • 1 Outdoor Grill or Grill Pan Preheated to medium-high
  • 1 Basting Brush Silicone preferred
  • 1 Small saucepan For reducing the glaze

Method
 

Prepare the Marinade
  1. In a medium bowl, whisk pineapple juice, soy sauce, brown sugar, ketchup, ginger, garlic, and sesame oil. Reserve 1 cup (240ml) for basting.
  2. Place chicken chunks in a bag with the remaining marinade. Refrigerate for at least 2 hours or overnight.
Cook the Skewers
  1. Simmer the reserved 1 cup of marinade in a saucepan until thickened and glossy (about 8-10 minutes).
  2. Thread chicken onto skewers. Grill over medium-high heat for 12-15 minutes, turning and basting with the reduced glaze every 3 minutes until charred and cooked through.
  3. Lay skewers over steamed white rice. Garnish with sliced scallions and toasted sesame seeds.

Notes

Soak wooden skewers for 30 minutes to prevent burning.
Always use chicken thighs for the best fat content and char marks.