Grilled Huli Huli with Pineapple
Prep time 10mins
Cook time 15mins
Serves or Makes: 4 servings

Recipe Card


  • 2 pounds boneless-skinless chicken thighs
  • 1/2 cup soy sauce
  • 1/2 cup brown sugar (or coconut sugar)
  • 1/2 cup Red Gold’s Folds of Honor Ketchup
  • 1/4 cup rice vinegar
  • 4 garlic cloves, minced
  • 1 teaspoon fresh grated ginger (optional)
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon freshly ground black pepper
  • 10 pineapple slices
  • Green onions, sliced for serving



  • Step 1

    Whisk together soy sauce, brown sugar (or coconut sugar), ketchup, rice vinegar, garlic, grated ginger (if using), smoked paprika and black pepper together in a bowl. Set aside a ½-¾ cup of marinade for basting later.

  • Step 2

    Add chicken thighs to a glass or ceramic bowl and pour the remaining marinade over the top. Give the chicken a good stir then let it marinate for 3 hours - overnight.

To grill the chicken:

  • Step 1

    Brush grill grates with olive oil then heat the grill to medium-high heat.

  • Step 2

    Once it's hot, remove the chicken from the marinade and place them on the grill. Discard the marinade.

  • Step 3

    Grill chicken for 5-6 minutes per side (or until a meat thermometer reads 165°F when inserted into the thighs). Baste the thighs (on both sides) with reserved marinade during the last 2-3 minutes then transfer them to a plate once done.

To grill the pineapple:

  • Step 1

    Next place pineapple rings on the grill and cook until you see grill marks (about 1-2 minutes).

To serve:

  • Step 1

    Serve Huli Huli Chicken immediately with grilled pineapple and any extra sauce. Sprinkle green onion over the top, if desired.