Huli Huli Chicken Recipe

Huli Huli Chicken is a beloved Hawaiian dish that’s as fun to say as it is to eat. It’s smoky, sweet, tangy, and irresistibly juicy — the kind of backyard barbecue staple that turns heads with its rich caramelized glaze and charred grill marks.

I was first inspired to make this recipe after tasting something similar at a small beachside grill in Maui, where the scent of pineapple and soy wafted down the shore. Locals had lined up at the stand, and I quickly understood why.

There’s a story in every bite — of family gatherings, cookouts, and tropical air. This recipe brings those flavors home, no passport required.

Keep reading to learn how to bring the warmth of the islands to your own grill.

Why I Love This Recipe

Huli Huli Chicken is more than just grilled chicken — it’s an experience.

The magic lies in the marinade: a bold blend of pineapple juice, soy sauce, ginger, garlic, and brown sugar. The flavors are layered, each playing its part. The pineapple juice tenderizes the chicken beautifully while adding tropical sweetness. Soy sauce gives it depth and umami. Fresh ginger and garlic provide aromatic complexity, and the sugar caramelizes over the flames for that sticky, golden finish.

This dish isn’t just for flavor lovers; it’s also practical.

It’s simple to prep, easy to scale for a crowd, and forgiving if you don’t have a perfect grilling setup. Whether you’re throwing a summer party or just cooking dinner on a weeknight, it gives maximum reward for minimal effort.

What makes it even more special is how versatile it is. You can serve it with rice, grilled veggies, or even a pineapple slaw. It works for casual meals or celebratory gatherings alike.

If you’re looking for something bold, bright, and built for sharing — this is your recipe.

Ingredients for Huli Huli Chicken

To make Huli Huli Chicken, you’ll need a handful of everyday ingredients and a little planning ahead. The key is to marinate the chicken for long enough to soak up all that tropical flavor.

Here’s what goes into it:

For the Marinade and Glaze:

• Pineapple juice (unsweetened): The base of the marinade. Adds acidity and sweetness.
• Soy sauce: Provides salty umami depth. Regular or low-sodium both work.
• Brown sugar: Adds sweetness and caramelization. Dark brown sugar gives a deeper molasses note.
• Fresh ginger: Grated or minced. Adds warmth and a subtle kick.
• Garlic: Minced for that essential savoriness.
• Ketchup: Thickens the marinade and adds a tangy tomato base.
• Rice vinegar: For balancing acidity.
• Sesame oil (optional): Just a dash for nutty undertones.
• Worcestershire sauce (optional): Adds a complex, savory background.

For the Chicken:

• Bone-in, skin-on chicken thighs or drumsticks: The traditional cut. They hold flavor and moisture well. You can also use boneless thighs for a faster cook.
• Neutral oil: For grilling.

Garnishes (optional):

• Sliced green onions
• Fresh pineapple rings (grilled, for serving)
• Sesame seeds

Try to use fresh ingredients wherever possible. Fresh ginger and garlic make a big difference in the final flavor.

How Much Time Will You Need?

This recipe is broken into two main parts: marinating and grilling.

Preparation and Marinating: 10 minutes active + 4–12 hours marinade time

While it only takes about 10 minutes to mix the marinade and prep the chicken, the chicken needs time to absorb all those flavors. Four hours is the minimum, but overnight is ideal.

Grilling Time: 30–40 minutes

The cooking time depends on the thickness of the chicken and your grill setup. Bone-in pieces take longer but stay juicier.

Total Time (excluding marinade): 45–50 minutes

If you’re marinating overnight, this becomes a quick and stress-free dinner option the next day.

How to Make This Huli Huli Chicken

Step 1: Make the Marinade

In a large bowl or zip-top bag, whisk together:

• 1 cup pineapple juice
• ½ cup soy sauce
• ½ cup brown sugar
• ¼ cup ketchup
• 2 tablespoons rice vinegar
• 2 tablespoons fresh ginger (grated)
• 2 tablespoons minced garlic
• 1 tablespoon sesame oil (optional)
• 1 tablespoon Worcestershire sauce (optional)

Whisk until the sugar is dissolved and everything is well combined.

Step 2: Marinate the Chicken

Add your chicken pieces to the marinade, turning to coat. Seal the bag or cover the bowl and refrigerate for at least 4 hours, ideally overnight.

Turn the chicken once or twice during the marinating process to ensure even flavor.

Step 3: Prepare the Grill

Preheat your grill to medium heat (about 350–375°F).

Oil the grates to prevent sticking. If you’re using charcoal, aim for two-zone cooking — one side hot for searing, one side cooler for finishing.

Step 4: Grill the Chicken

Remove the chicken from the marinade, letting excess drip off.

Reserve 1 cup of the marinade and bring it to a boil in a small saucepan. Simmer for 10–12 minutes, reducing it into a glaze.

Place the chicken skin-side down on the hot side of the grill.

Grill for 5–6 minutes per side until deeply charred. Move to the cooler side and continue cooking, covered, basting every few minutes with the reduced marinade.

Cook until the internal temperature reaches 165°F, about 30–40 minutes in total.

Step 5: Rest and Serve

Let the chicken rest for 5–10 minutes off the heat to allow the juices to redistribute.

Top with sliced green onions and sesame seeds, and serve with grilled pineapple rings if desired.

Substitutions

• Pineapple Juice: If unavailable, use orange juice with a splash of lemon for acidity. Mango juice works too but gives a different flavor profile.
• Soy Sauce: Tamari is a great gluten-free alternative. Coconut aminos work for a lower sodium option.
• Brown Sugar: Honey or maple syrup can replace sugar, though they’ll affect the final glaze texture.
• Chicken Cuts: Boneless thighs or breasts can be used, but they cook faster — watch closely to prevent overcooking.
• Grill Alternative: No grill? Use a broiler or cast iron skillet. Just be sure to baste and finish in the oven for even cooking.

Substitutions allow you to adapt this dish to your pantry, diet, or personal taste without sacrificing flavor.

Best Side Dish of Huli Huli Chicken

To complete your Hawaiian-inspired meal, pair the chicken with one or more of these:

1. Coconut Rice – Fluffy jasmine rice simmered in coconut milk adds richness that pairs beautifully with the sweet glaze.
2. Grilled Pineapple Slaw – A crunchy, tangy slaw with charred pineapple, cabbage, and a lime vinaigrette for freshness.
3. Macaroni Salad – The classic Hawaiian plate lunch side. Creamy, cool, and just the right balance to the smoky chicken.

Serving and Presentation Tips

Presentation plays a big role in making Huli Huli Chicken feel like a special occasion — even on a weeknight.

Start with the plate. Use a wide plate or platter to give the chicken room to shine. Arrange the pieces slightly overlapping, skin side up, to show off that rich, caramelized glaze.

Garnish thoughtfully. Sprinkle finely sliced green onions and toasted sesame seeds over the top for contrast and freshness. If you have extra marinade glaze, brush a light coating over the chicken just before serving for a glossy finish.

Add color. Serve alongside grilled pineapple rings or a brightly colored slaw. The tropical tones not only make the plate pop, but also balance the savory-sweet chicken.

Layer the meal. On a serving platter, nestle the chicken over a bed of coconut rice or banana leaves (if available) for an extra authentic touch.

Good presentation doesn’t have to be complicated — just aim for color, texture, and freshness on the plate.

Tips and Tricks to Make This Recipe Better

Want your Huli Huli Chicken to taste just like a Hawaiian roadside stand? These insider tips will get you there:

• Marinate longer than you think. Overnight gives you the deepest flavor. If you’re short on time, do a minimum of 4 hours — but 12 hours is ideal.
• Use skin-on, bone-in chicken. It keeps the meat moist, and the skin crisps beautifully with all that glaze.
• Baste often. Once the chicken is on the grill, brushing with the reduced marinade every few minutes builds a sticky, lacquered finish.
• Create two heat zones. Sear on high heat first to get color, then move to indirect heat to finish cooking without burning the glaze.
• Let it rest. Don’t skip the resting step — it allows juices to redistribute, so each bite is tender and juicy.
• Double the sauce. Make extra marinade to reduce into a glaze. It’s perfect for brushing, drizzling over rice, or dipping.

These small details help transform a good recipe into something unforgettable.

Common Mistakes to Avoid

Even a great recipe can go wrong with a few missteps. Here’s what to watch for:

• Not reducing the glaze. Raw marinade should never be used directly on cooked meat. Always boil and reduce it to thicken and ensure food safety.
• Over-marinating in pineapple juice. While pineapple juice is a fantastic tenderizer, too much time (over 24 hours) can break down the chicken texture too much.
• Cooking over high heat the whole time. The sugar in the marinade can burn quickly. Sear first, then move to indirect heat.
• Using skinless chicken. It may dry out easily, and you’ll miss that delicious crispy skin that locks in flavor.
• Not oiling the grill grates. This helps prevent sticking, especially with sugary glazes.

Avoiding these will help your Huli Huli Chicken come out beautifully every time.

How to Store It

Huli Huli Chicken stores very well, making it a great option for meal prep or leftovers.

Refrigerator:
Let the chicken cool completely. Store in an airtight container in the fridge for up to 4 days.

Freezer:
Place cooled chicken in a freezer-safe bag or container. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.

Reheating:
Warm in a 325°F oven, covered with foil, until heated through (about 15–20 minutes). Or reheat in a skillet over medium heat with a splash of water to keep it moist. Avoid microwaving if you want to maintain that delicious glaze and texture.

You can also repurpose leftovers in wraps, sandwiches, salads, or even fried rice.

FAQ

1. Can I make this without a grill?
Yes! Use a broiler or a cast-iron skillet. Sear on the stovetop, then finish in the oven at 375°F until cooked through.

2. Can I use chicken breasts instead of thighs?
Yes, but be cautious not to overcook. Breasts dry out faster. Pound them to even thickness for uniform cooking.

3. Is this recipe spicy?
No. It’s sweet and savory. Want a kick? Add chili flakes or a spoonful of sriracha to the marinade.

4. Can I use canned pineapple juice?
Absolutely. Just make sure it’s unsweetened to avoid an overly sugary result.

5. Can I prep this in advance?
Yes! The marinade can be made 3 days ahead. Marinate the chicken the day before, and the glaze can also be reduced ahead of time.

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