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Last week, I was desperate for a dinner that didn’t feel like… dinner. You know? Not another pasta night. Not another leftovers remix. I wanted something that tasted fun—like summer, like takeout, like we were somewhere tropical even though we were still in our kitchen.
Enter: Huli-Huli Chicken.
It’s sticky, sweet, a little smoky, and packed with big island flavor—but made with humble pantry staples. The best part? I used budget-friendly chicken thighs and the juice from a can of pineapple that was already open. This dish turned an ordinary night into something kinda magical.
Why You’ll Love This Recipe:
- That sweet-and-savory pineapple glaze is totally addictive
- Made with affordable, everyday ingredients
- Works in the oven or on the grill
- The marinade does all the heavy lifting—just toss, wait, and cook!
Ingredients:
- 2 lbs bone-in, skin-on chicken thighs or drumsticks
- 1/2 cup pineapple juice (from canned pineapple is perfect!)
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 2 tbsp ketchup
- 1 tsp garlic powder
- 1 tsp ground ginger (or fresh, if you have it)
- Optional: 1 tbsp apple cider vinegar for a bit of tang
Directions:
- Mix all marinade ingredients in a bowl.
- Add chicken to a zip-top bag or large bowl and pour the marinade over it. Marinate at least 1 hour (overnight is even better).
- Preheat your grill or oven to 400°F.
- Bake or grill chicken for 20–25 minutes, turning once and basting with extra marinade until golden and cooked through.
- Optional: Broil for 2–3 minutes at the end for that classic Huli-Huli caramelized finish.
Real Mom Tip:
I serve this with simple white rice and steamed green beans or slaw. Fancy flavor, no fuss.
Budget Breakdown:
- Chicken thighs: ~$4
- Pantry items: already on hand
- Pineapple juice: from a $1 can of pineapple chunks
- Total: ~$6 for 4–6 servings = around $1 per person
Easy Add-Ons & Swaps:
- Add chopped pineapple on top before serving
- Sprinkle with sesame seeds or green onions for a pop
- Use boneless thighs for quicker cook time
- Try the marinade on pork or tofu for a fun twist
My kids loved this. My husband asked what “restaurant” I copied it from. And I? I got to eat something that made me feel like I was on vacation without leaving my house or spending more than $6.
Sometimes dinner can be magic, y’all.
Huli-Huli Chicken (Budget-Friendly Version)
Serves: 4–6
Prep Time: 10 minutes (plus marinate time)
Cook Time: 20–25 minutes
Ingredients:
- 2 lbs chicken thighs or drumsticks (bone-in, skin-on for best value and flavor)
- 1/2 cup pineapple juice (from canned pineapple is perfect)
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 2 tbsp ketchup
- 1 tsp garlic powder
- 1 tsp ginger powder (or fresh if you have it)
- Optional: 1 tbsp apple cider vinegar (for a little tang)
Instructions:
- In a bowl, mix pineapple juice, soy sauce, brown sugar, ketchup, garlic powder, ginger, and vinegar (if using).
- Place chicken in a large zip bag or bowl and pour marinade over it. Marinate at least 1 hour, or overnight for best flavor.
- Preheat grill or oven to 400°F. If baking, line a sheet pan with foil.
- Cook chicken for 20–25 minutes, turning and basting once or twice with leftover marinade, until internal temp reaches 165°F and skin is golden.
- Optional: Broil or grill for 2–3 extra minutes to get that classic Huli-Huli caramelized finish.
