Baked Huli Huli Chicken with Pineapple
Few dishes capture the essence of tropical comfort food quite like baked Huli Huli chicken. With a name that comes from the Hawaiian word “huli,” meaning “to turn,” this sweet, tangy, and savory chicken is traditionally grilled and rotated over an open flame. But in this oven-baked version, we bring all those iconic flavors into the kitchen—no grill required.
Juicy, tender chicken thighs are marinated in a blend of soy sauce, ketchup, pineapple juice, brown sugar, garlic, and ginger. Once baked to golden perfection, they’re glazed again and paired with sweet pineapple chunks to create a sticky, caramelized finish that’s both comforting and crave-worthy.
This recipe is a weeknight dinner hero, a party-pleaser, and a family favorite all rolled into one. It’s fast to prep, deeply flavorful, and makes your kitchen smell like a tropical paradise.
Whether you’re feeding a crowd or just looking to shake up your dinner routine with something bold and juicy, this baked Huli Huli chicken is the recipe you’ll return to again and again.
Ingredients You’ll Need
4–6 boneless, skinless chicken thighs
1/2 cup soy sauce
1/2 cup ketchup
1/2 cup pineapple juice (from canned pineapple or fresh)
1/4 cup packed brown sugar
1 tablespoon fresh grated ginger (or 1 teaspoon ground ginger)
3 garlic cloves, minced
1 tablespoon rice vinegar (optional for added tang)
1 tablespoon olive oil or sesame oil
1 cup pineapple chunks (canned or fresh)
Green onions, chopped (for garnish)
Sesame seeds (optional garnish)
The Flavor Behind Huli Huli Chicken
What makes Huli Huli chicken stand out is its unique marinade—a mixture that’s simultaneously savory, sweet, tangy, and slightly smoky. The base of soy sauce and ketchup is enriched by pineapple juice for a tropical twist, while brown sugar brings caramelization and garlic and ginger provide warmth and depth.
Originally made over rotisserie-style fire pits, the marinade would baste the chicken as it turned (“huli’d”) to create a deeply sticky and flavorful crust. This baked version mimics that same delicious effect using high oven heat and a double layer of marinade—first as a soak, then as a glaze.
Step-by-Step Instructions
Step 1: Prepare the Marinade
In a medium mixing bowl, combine the soy sauce, ketchup, pineapple juice, brown sugar, garlic, ginger, and oil. Whisk everything together until smooth. If using rice vinegar, add it here as well for a slight acidic edge.
Step 2: Marinate the Chicken
Place the chicken thighs in a resealable plastic bag or shallow dish. Pour half of the marinade over the chicken, reserving the other half for basting and glazing. Seal the bag or cover the dish and refrigerate for at least 30 minutes—ideally 2 to 4 hours. This step allows the flavors to penetrate the meat and keeps the chicken juicy during baking.
Step 3: Preheat the Oven
Set your oven to 400°F (200°C). Line a baking sheet or large casserole dish with parchment paper or lightly grease it. Arrange the marinated chicken thighs in a single layer.
Step 4: Bake the Chicken
Bake the chicken uncovered for 25–30 minutes. Midway through baking, spoon or brush some of the reserved marinade over the chicken. Add pineapple chunks to the pan around the 20-minute mark to roast alongside the meat. This adds even more flavor and moisture.
Step 5: Broil and Glaze (Optional But Recommended)
For an extra sticky finish, switch the oven to broil during the last 2–3 minutes. Baste with more marinade and broil until the edges of the chicken start to caramelize and turn golden brown. Watch carefully so it doesn’t burn.
Step 6: Garnish and Serve
Remove from the oven and let the chicken rest for 5 minutes. Top with fresh chopped green onions and sesame seeds for texture and a pop of color.
Serving Suggestions
This baked Huli Huli chicken is incredibly versatile and pairs well with a variety of sides:
Steamed white or jasmine rice
Coconut rice
Grilled or roasted vegetables
Hawaiian macaroni salad
A green salad with sesame dressing
Sweet potato mash
Cabbage slaw with lime vinaigrette
You can also slice the chicken and use it in wraps, sandwiches, or rice bowls. It’s excellent as leftovers too—cold or reheated.
Why Chicken Thighs Work Best
Boneless, skinless chicken thighs are ideal because they stay moist and flavorful even after baking. They also hold up well to marinades and offer a slightly richer taste than chicken breasts. However, if you prefer breasts, they can also be used—just reduce the cooking time slightly and avoid overbaking.
Make-Ahead and Storage Tips
To Make Ahead:
Prepare the marinade and soak the chicken up to 24 hours in advance. You can even freeze the chicken in the marinade and thaw it overnight before baking.
To Store Leftovers:
Refrigerate in an airtight container for up to 4 days. Reheat in the oven or microwave until warmed through.
To Freeze:
Let cooked chicken cool completely, then freeze in a sealed bag or container for up to 2 months. Thaw in the fridge before reheating.
Huli Huli Chicken Bowl Idea
For a full meal in a bowl, layer cooked rice, chopped Huli Huli chicken, roasted pineapple, shredded carrots, cucumber ribbons, and drizzle with teriyaki or extra marinade glaze. Top with green onions and a sprinkle of sesame seeds for a tropical rice bowl that’s both balanced and vibrant.
Huli Huli Skewers
Cut the chicken into chunks and skewer with fresh pineapple, red bell peppers, and red onion. Bake or grill for a party-friendly version perfect for BBQs or summer dinners.
Flavor Boost Additions
A dash of hot sauce or red pepper flakes for heat
A splash of liquid smoke for a more grilled effect
Honey for extra sweetness
Worcestershire sauce for umami depth
Frequently Asked Questions
Can I use canned pineapple juice and chunks?
Yes, canned works great. Just make sure it’s 100% juice with no added sugar or syrup.
Can I grill instead of bake?
Absolutely! Grill the chicken over medium heat for 5–7 minutes per side, basting with the reserved marinade.
How do I thicken leftover marinade for sauce?
Pour it into a saucepan, bring to a simmer, and whisk in a slurry of 1 teaspoon cornstarch + 2 teaspoons water. Stir until thickened.
Is this recipe gluten-free?
It can be if you use gluten-free soy sauce or tamari.
Nutrition Information (Per Serving – Based on 6 Servings)
Calories: 310
Protein: 28g
Fat: 15g
Carbs: 12g
Sugar: 10g
Sodium: 850mg
Final Thoughts
Baked Huli Huli chicken is one of those magical recipes that delivers on both taste and simplicity. The marinade is bold yet balanced, the pineapple adds a hint of sweetness, and the oven method makes it easy for any cook to pull off. It’s tropical, family-friendly, and a welcome twist on baked chicken that breaks the routine.
Whether you’re meal-prepping for the week or hosting dinner for guests, this dish brings the island flavor straight to your table—no grill necessary. Once you’ve tasted that sticky glaze and juicy center, it’ll become a go-to recipe in your rotation.