Huli Huli Chicken Sandwich
Juicy, smoky grilled chicken thighs glazed with a sticky-sweet pineapple and ginger sauce, piled onto a soft bun with a tangy slaw. This Hawaiian roadside classic brings a backyard luau right to your plate.
For 4 servings
- prep · ~5 min
Make the Huli Huli sauce.
1.In a small bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, grated ginger, garlic, sesame oil, rice vinegar, salt, and black pepper.2.Reserve 1/4 cup of the sauce separately for basting. - prep · ~20 min
Marinate the chicken.
Place chicken thighs in a dish and pour the remaining sauce over them. Turn to coat evenly. Cover and marinate at room temperature for 20 minutes, or refrigerate for up to 4 hours.
TIPDon't marinate longer than 8 hours — the pineapple enzymes can make the chicken mushy. - mix · ~3 min
Make the tangy slaw.
1.Toss shredded cabbage and carrot with mayonnaise and lime juice.2.Season with a pinch of salt. Set aside to soften slightly. - grill · ~4 min
Grill the pineapple slices.
Lightly oil the grill pan and heat over medium-high. Grill pineapple rings 2 minutes per side until caramelized and grill marks appear. Set aside.
TIPGet a good char on the pineapple to bring out natural sweetness. - grill · ~12 min
Grill the chicken thighs.
1.Remove chicken from marinade and let excess drip off. Discard used marinade.2.Grill chicken over medium-high heat 5-6 minutes per side, basting generously with reserved sauce.3.Cook until internal temperature reaches 165°F and the glaze is sticky and slightly charred.TIPBaste during the last few minutes of cooking to prevent the sugars from burning too early. - grill · ~1 min
Toast the buns.
Split the buns and place cut-side down on the grill for 30-60 seconds until lightly golden.
- assemble · ~2 min
Assemble the sandwiches.
1.Place a grilled chicken thigh on the bottom bun.2.Top with a grilled pineapple ring.3.Pile a generous spoonful of tangy slaw over the pineapple.4.Close with the top bun and serve immediately.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat chicken thighs dry before marinating to help the sauce cling better.
- 2Reserve a separate portion of sauce for basting to avoid cross-contamination from raw chicken.
- 3Grill the pineapple slices until deep caramelized marks appear for maximum sweetness.
- 4Use a grill pan or outdoor grill at medium-high heat to achieve a sticky, slightly charred glaze.
- 5Let the cooked chicken rest for 2 minutes before slicing to keep juices locked in.
- 6Toast buns cut-side down just until golden — this prevents sogginess from the slaw and glaze.
- 7For a make-ahead meal, prep the slaw and sauce up to one day in advance and store separately.
Adapt it for your goals.
Spicy
Add 1-2 teaspoons of sriracha or a minced chili pepper to the Huli Huli sauce for a fiery kick that balances the sweet pineapple.
gluten freeGluten-free
Replace soy sauce with tamari or coconut aminos and use gluten-free buns to make the entire sandwich gluten-free-friendly.
low sugarLow-sugar
Swap brown sugar with a sugar-free alternative like monk fruit sweetener and reduce ketchup to lower the carbohydrate content.
Jain friendlyJain-friendly
Substitute onion and garlic with asafoetida powder for flavor, and use vegan mayonnaise to keep it suitable for Jain dietary restrictions.
Why this is on our healthy list.
Lean Protein Source
Chicken thighs provide high-quality protein essential for muscle repair and satiety, making this sandwich a hearty meal option.
Rich in Vitamin C
Fresh pineapple and lime juice contribute natural vitamin C, which supports immune function and collagen production.
Digestive Aid
Pineapple contains bromelain, an enzyme known to aid digestion and reduce inflammation when consumed in fresh form.
Bone Health Support
Cabbage and carrots provide vitamin K and calcium, both important for maintaining strong bones.
Frequently asked questions
Yes, but chicken breasts cook faster and can dry out. Use a meat thermometer and cook to 165°F, basting frequently to keep them moist.
