Mediterranean Ginger-Sesame Huli Huli Chicken with Pineapple

Sweet, savory, tangy, and packed with fresh flavor, this Ginger-Sesame Huli Huli Chicken is an easy dinner everyone will love. Juicy chicken is coated in a pineapple-infused marinade, grilled alongside caramelized pineapple, and finished with sesame seeds and green onions.

Prep Time: 20 minutes

Marinating Time: 30 minutes to 4 hours

Cook Time: 20–25 minutes

Total Time: About 1 hour

Servings: 6

Ingredients

For the Chicken and Pineapple

2 lbs boneless, skinless chicken thighs or chicken breasts

1 fresh pineapple, cut into thick rounds or chunks

2 tablespoons olive oil, for grilling

For the Huli Huli Marinade and Sauce

1 cup unsweetened pineapple juice

¼ cup low-sodium soy sauce

¼ cup brown sugar

1 tablespoon honey

2 tablespoons ketchup

2 tablespoons rice vinegar

1 tablespoon sesame oil

1 tablespoon fresh ginger, finely grated

3 cloves garlic, minced

1 teaspoon chili flakes, optional

For Serving and Garnishing

Cooked jasmine or long-grain white rice

1 tablespoon toasted sesame seeds

2 green onions, finely sliced

Fresh dill or cilantro, for garnish

Instructions

Prepare the Marinade

In a medium bowl, combine the pineapple juice, soy sauce, brown sugar, honey, ketchup, rice vinegar, sesame oil, grated ginger, minced garlic, and chili flakes if using.

Whisk everything together until the brown sugar is mostly dissolved and the ingredients are evenly combined.

The marinade should taste balanced between sweet, savory, tangy, and aromatic. If you prefer a little more heat, add an extra pinch of chili flakes.

Marinate the Chicken

Place the chicken thighs or breasts in a large resealable bag or shallow dish.

Pour about two-thirds of the marinade over the chicken, making sure every piece is well coated. Cover and refrigerate for at least 30 minutes. For deeper flavor, allow the chicken to marinate for up to 4 hours.

Reserve the remaining one-third of the marinade separately. Do not use marinade that has been in contact with raw chicken unless it is thoroughly cooked first.

Prepare the Pineapple

While the chicken marinates, prepare the fresh pineapple.

Cut off the top and bottom, remove the tough outer skin, and cut the pineapple into thick rounds or large chunks. If using rounds, remove the core if desired.

Pat the pineapple lightly with paper towels to remove excess moisture. This helps it caramelize nicely on the grill or grill pan.

Prepare the Sauce

Pour the reserved clean marinade into a small saucepan.

Bring it to a gentle boil over medium heat, then reduce the heat and simmer for approximately 8–10 minutes, stirring occasionally.

The sauce should reduce slightly and become glossy and flavorful. Set it aside for brushing over the cooked chicken and pineapple.

Cook the Chicken

Preheat an outdoor grill, grill pan, or heavy skillet over medium-high heat.

Remove the chicken from the marinade and allow excess marinade to drip off. Discard the marinade that held the raw chicken.

Lightly brush the grill or pan with olive oil.

Place the chicken on the hot cooking surface. Cook the chicken thighs for approximately 5–7 minutes per side, depending on their thickness. Chicken breasts may require slightly longer.

Brush the chicken with the cooked Huli Huli sauce during the final few minutes of cooking. Turn occasionally so the sauce caramelizes without burning.

The chicken should be fully cooked in the center and reach an internal temperature of 165°F (74°C).

Grill the Pineapple

Place the pineapple slices or chunks on the grill alongside the chicken.

Cook for approximately 2–4 minutes per side, or until the pineapple develops attractive grill marks and becomes slightly caramelized.

Brush the pineapple lightly with some of the cooked sauce during the final minute.

The heat brings out the pineapple’s natural sweetness and creates a delicious contrast with the savory chicken.

Rest the Chicken

Transfer the cooked chicken to a clean plate and let it rest for approximately 5 minutes before slicing.

Resting allows the juices to redistribute through the meat, helping keep the chicken moist and tender.

If using chicken breasts, slice them into strips after resting. Chicken thighs can be sliced or served whole.

Assemble and Serve

Spoon warm jasmine or long-grain white rice onto serving plates.

Arrange the sliced Huli Huli chicken over the rice and add the grilled pineapple alongside or on top.

Drizzle with a little of the reduced Huli Huli sauce.

Finish with toasted sesame seeds, sliced green onions, and fresh dill or cilantro.

Serve immediately while the chicken and pineapple are warm.

Tips

Use Chicken Thighs for Extra Juiciness

Chicken thighs are particularly good for this recipe because they stay tender during grilling and work beautifully with the sweet and savory glaze. Chicken breasts can also be used, but avoid overcooking them.

Do Not Marinate Too Long

Because the marinade contains pineapple juice and rice vinegar, it is best not to leave the chicken submerged for an excessively long period. About 30 minutes to 4 hours provides plenty of flavor without compromising the texture.

Keep the Sauce Separate

Always reserve a clean portion of the marinade before adding the raw chicken. This reserved sauce can safely be simmered and used for brushing and serving.

Watch the Heat

The brown sugar, honey, and pineapple juice help create beautiful caramelization, but they can burn over very high heat. Use medium-high heat and watch the chicken closely as the glaze thickens.

Do Not Skip the Resting Time

Allowing the chicken to rest for a few minutes after grilling makes a noticeable difference in texture. It keeps the meat juicy and gives the juices time to settle.

Get the Pineapple Nice and Caramelized

Use thick pineapple slices or large chunks so they hold their shape on the grill. Avoid moving them around too much. Let them sit on the hot surface long enough to develop dark grill marks.

Toast the Sesame Seeds

If your sesame seeds are not already toasted, place them in a dry skillet over medium-low heat for a few minutes. Stir frequently and remove them as soon as they become lightly golden and fragrant.

Adjust the Sweetness

If you prefer a less sweet sauce, slightly reduce the brown sugar or honey. For a sweeter glaze, add a little extra honey. The pineapple juice already contributes natural sweetness.

Variations

Spicy Huli Huli Chicken

Add extra chili flakes, cayenne pepper, or a finely chopped fresh chili to the marinade for a hotter version. A small amount of chili balances the sweetness of the pineapple beautifully.

Huli Huli Chicken Skewers

Cut the chicken into bite-sized pieces before marinating. Thread the chicken onto skewers with pineapple and bell pepper, then grill until cooked through and caramelized.

Vegetable Version

For a vegetable-forward meal, grill zucchini, bell peppers, red onion, and mushrooms alongside the chicken. The vegetables absorb the sweet-savory glaze and make the meal more colorful.

Brown Rice Version

Replace white rice with cooked brown rice, quinoa, or another whole grain for a heartier base.

Coconut Rice Version

Serve the chicken with coconut rice instead of plain jasmine rice. The creamy coconut flavor pairs especially well with pineapple and ginger.

Extra Ginger Version

For a stronger ginger flavor, increase the fresh grated ginger slightly and add a small amount of finely sliced fresh ginger as a garnish.

Creamy Sesame Finish

For a different presentation, combine a small amount of tahini with lemon juice and water to create a thin sesame drizzle. Add it just before serving for a richer Mediterranean-inspired finish.

Fresh Herb Variation

Use cilantro for a bright, fresh finish, or choose dill for a more Mediterranean-style herbal note. A mixture of both can also be used.

Q&A

Can I use chicken breasts instead of chicken thighs?

Yes. Chicken breasts work very well in this recipe. Because they are leaner than thighs, monitor the cooking time carefully and remove them from the heat as soon as they reach 165°F (74°C).

How long should I marinate the chicken?

Marinate the chicken for at least 30 minutes for good flavor. For a deeper flavor, you can marinate it for up to 4 hours in the refrigerator.

Can I make this recipe without a grill?

Absolutely. A grill pan, cast-iron skillet, or heavy frying pan works well. Cook the chicken over medium-high heat until browned and fully cooked.

Can I use canned pineapple instead of fresh pineapple?

Yes. Canned pineapple can be used if fresh pineapple is unavailable. Drain it thoroughly before grilling so it caramelizes instead of steaming.

Can I prepare the sauce ahead of time?

Yes. The cooked sauce can be prepared ahead and refrigerated in a covered container. Warm it gently before serving.

What type of rice is best with Huli Huli chicken?

Jasmine rice is an excellent choice because its light fragrance complements the sweet and savory chicken. Long-grain white rice, brown rice, quinoa, or coconut rice can also be served.

Can I make this recipe less sweet?

Yes. Reduce the brown sugar or honey according to your preference. You can also use unsweetened pineapple juice to keep the sweetness more balanced.

How do I know when the chicken is done?

The safest way is to check the thickest part of the chicken with a food thermometer. It should reach an internal temperature of 165°F (74°C).

Can I use the leftover sauce as a dipping sauce?

Yes, but only use the reserved marinade that never came into contact with raw chicken. If you want to use any marinade that touched raw chicken, it must first be brought to a proper boil and cooked thoroughly.

What can I serve with this chicken?

Serve it with rice, grilled vegetables, cucumber salad, a fresh green salad, roasted vegetables, or extra grilled pineapple for a complete meal.

Nutrition

Approximate nutrition per serving will vary depending on the chicken cut, amount of sauce consumed, rice portion, and other ingredients used.

Calories: Approximately 520–600 kcal

Protein: Approximately 42–48 g

Carbohydrates: Approximately 55–65 g

Fat: Approximately 15–20 g

Fiber: Approximately 3–5 g

Sugar: Approximately 25–32 g

Sodium: Approximately 800–1000 mg

These values are estimates and can vary based on specific brands, serving sizes, and ingredient substitutions.

Conclusion

With its tender chicken, juicy grilled pineapple, fragrant ginger, toasted sesame, and flavorful glaze, this Huli Huli chicken is anything but boring. It is easy to prepare, simple to customize, and perfect when you want a flavorful homemade dinner with a beautiful Mediterranean-inspired touch.

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