Huli Huli Chicken Skewers
Juicy, caramelized chicken skewers glazed with a sweet-and-savory Hawaiian pineapple-soy sauce. Famous from beach-side fundraisers, these skewers deliver smoky grilled flavor with a sticky, slightly charred finish that keeps everyone coming back for more.
For 4 servings
- prep
Soak the bamboo skewers.
Place 8 bamboo skewers in a shallow dish and cover with water. Soak for at least 30 minutes while you prepare the marinade — this keeps them from burning on the grill.
TIPWeigh the skewers down with a small plate so they stay fully submerged. - mix
Make the Huli Huli marinade.
1.In a medium bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, minced garlic, grated ginger, rice vinegar, sesame oil, and salt.2.Pour 1 cup of the marinade into a small saucepan and set aside; this will become the basting glaze.3.Pour the remaining marinade over the chicken in a large bowl or zip-top bag. - rest
Marinate the chicken.
Cover and refrigerate the chicken for at least 1 hour, or up to 4 hours for deeper flavor. Turn the bag or stir the bowl halfway through.
TIPDon't marinate longer than 8 hours — the pineapple enzymes can make the chicken mushy. - simmer · ~10 min
Reduce the reserved glaze.
Bring the reserved cup of marinade to a boil in the saucepan, then reduce heat and simmer until thickened and syrupy, about 8–10 minutes. It should coat the back of a spoon. Set aside.
TIPBoil the marinade for at least 1 full minute since it was in contact with raw chicken. - prep
Thread the skewers.
1.Remove chicken from marinade and let excess drip off; discard the used marinade.2.Alternate threading chicken pieces, pineapple chunks, bell pepper, and red onion onto the soaked skewers.3.Leave a small gap between each piece so heat circulates evenly.TIPAim for 4–5 pieces of chicken per skewer for even cooking. - grill · ~8 min
Grill the skewers.
1.Preheat the grill to medium-high heat (375–400°F) and oil the grates.2.Place skewers on the grill and cook 6–8 minutes, turning once halfway through.3.Brush generously with the reduced glaze during the last 2 minutes of cooking, turning once more.4.Cook until chicken reaches 165°F internally and edges are lightly charred.TIPDon't baste too early — the sugars will burn. Wait until the last 2 minutes. - garnish · ~3 min
Rest and garnish.
Transfer skewers to a serving platter, let rest for 3 minutes, then scatter with sliced scallions. Serve with any remaining glaze on the side.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak bamboo skewers at least 30 minutes to prevent charring on the grill.
- 2Reserve 1 cup of marinade before adding raw chicken to create a safe basting glaze.
- 3Don't marinate longer than 8 hours – pineapple enzymes can turn chicken mushy.
- 4Thread ingredients loosely with small gaps for even heat circulation and caramelization.
- 5Baste glaze only during the last 2 minutes of grilling to avoid burning the sugars.
- 6Use an instant-read thermometer; pull skewers at 165°F internal temp for juicy chicken.
- 7Let skewers rest 3 minutes off the grill so juices redistribute before serving.
Adapt it for your goals.
Low-oil
Skip the sesame oil in the marinade and grill on a nonstick grill mat or well-oiled foil to reduce added fat while keeping the sticky glaze.
spicySpicy
Add 1-2 teaspoons sriracha or red pepper flakes to the marinade for a pineapple-chili kick that balances the sweetness.
vegetarianVegetarian
Substitute chicken with extra-firm tofu or halloumi; press tofu first, and marinate 30 minutes. Thread with pineapple and veggies for a meatless version.
gluten freeGluten-free
Use tamari or coconut aminos instead of soy sauce, and double-check that the ketchup is gluten-free.
Why this is on our healthy list.
Lean Protein Source
Chicken thighs provide high-quality protein for muscle repair, with moderate fat that keeps the meat moist on the grill.
Rich in Vitamin C
Fresh pineapple and bell peppers contribute vitamin C, which supports immune function and aids iron absorption.
Contains Bromelain
The pineapple in the marinade supplies bromelain, an enzyme associated with anti-inflammatory properties and digestive aid.
Low in Dairy
This recipe is naturally dairy-free, making it a good option for those with lactose intolerance.
Frequently asked questions
Yes, but breast cooks faster and can dry out. Reduce grilling time to 5-6 minutes and check internal temp at 160°F before resting.
