Grilled Huli Huli Chicken with Pineapple Glaze
Hawaiian-inspired grilled chicken brined in salt and vinegar, then glazed with a sweet-savory sauce of pineapple juice, tomato, soy, and honey. The two-zone grilling method creates caramelized skin while keeping meat juicy. Served at casual summer cookouts and luaus, this version combines traditional island flavors with Creole-Cajun spicing for complexity. The brine ensures moisture; the glaze builds layers of flavor through repeated basting.
Ingredients
- 6 chicken leg quarters, cut up
- 1 quart water, or to cover
- 2 tablespoon kosher salt
- ¼ cup apple cider vinegar
- black pepper, freshly cracked(optional)
- Creole seasoning(optional)
- Cajun seasoning(optional)
- garlic powder(optional)
- 1 cup pineapple juice
- 8 ounce tomato sauce or ketchup
- ⅓ cup low sodium soy sauce
- ¼ cup honey
- ¼ cup light brown sugar, packed
- ½ teaspoon ground ginger
- 1 tablespoon Worcestershire sauce
- 1 tablespoon olive oil
- 1 teaspoon hot sauce
- 1 lemon, juice of
Instructions
- 1
Whisk together water, kosher salt, and apple cider vinegar for brine.
- 2
Place chicken in non-reactive container and cover with brine.
- 3
Seal and refrigerate several hours or overnight.
- 4
Remove chicken from brine and drain without rinsing.
- 5
Pat dry and season both sides with black pepper, Creole seasoning, Cajun seasoning, and garlic powder.
- 6
Rest chicken while preheating grill to high.
- 7
Whisk together pineapple juice, tomato sauce, soy sauce, honey, brown sugar, ginger, Worcestershire sauce, olive oil, hot sauce, and lemon juice.
- 8
Set one grill zone to high and remaining zones to medium.
- 9
Oil grates and sear chicken on hottest zone, covered, 2-3 minutes per side.
- 10
Move to cooler zone, baste generously with sauce, and grill covered about 25-30 minutes.
- 11
Turn and baste every few minutes until internal temperature reaches 165-175 degrees F in thickest part of thigh.
Tips
Two-zone grilling prevents burning: sear over high heat to develop crust, then move to medium zone for gentle cooking and sauce application.
Brine without rinsing leaves residual salt on skin, promoting browning and crust formation during searing.
Baste every few minutes in final stage so glaze caramelizes in layers without charring.
Good to Know
Refrigerate cooked chicken in airtight container up to 4 days. Reheat gently in low oven or on cooler grill zone.
Brine chicken up to 24 hours. Prepare sauce up to 1 day ahead; store covered in refrigerator.
Serve hot off grill with grilled pineapple, jasmine rice, or Asian slaw. Pair with cold beer or tropical punch.
Common Mistakes
Skip rinsing after brining to avoid diluting the salt layer that enables browning.
Don't move chicken too early to cool zone or skin won't develop proper crust.
Baste too infrequently or glaze won't build caramelized layers.
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use chicken breast instead of leg quarters?
Yes, but reduce final cooking time to 15-20 minutes since breasts are thinner. Watch internal temperature closely; they dry out faster than dark meat.
What if I don't have a grill?
Broil in oven or pan-sear then finish in 375F oven. Apply glaze every 5 minutes under broiler. Crust won't be as deep but flavor translates well.
How long can I keep the brine?
Discard brine after use; don't reuse. Make fresh brine if brining another batch. Unused brine keeps refrigerated up to 1 week.