Hawaiian Dishes bring bold, tropical flavors to your grill—and this Huli Huli Chicken delivers exactly that: juicy, caramelized chicken glazed with a tangy pineapple-soy sauce that tastes like sunshine on a plate. Ready in a snap (if you plan ahead), it’s perfect for backyard barbecues, weeknight family dinners, or whenever you want to teleport your taste buds to the islands.
Brief introduction to the recipe
Huli Huli Chicken pairs sweet pineapple juice, salty soy, zippy ginger, and brown-sugar caramelization for a sticky, smoky finish. Marinate the chicken, baste while it grills, and serve with rice and grilled pineapple for an easy Hawaiian-style meal. Short on time? Use the oven or a skillet—this recipe adapts.
Why you’ll love this Huli Huli Chicken
What’s not to love? It hits a range of flavor notes—sweet, tangy, savory, and smoky—all at once. It’s also:
- Super versatile: works with thighs, breasts, or even drumsticks.
- Make-ahead friendly: marinate overnight for maximum flavor.
- Crowd-pleasing: it scales easily for a party or weeknight Family Dinner.
- Tropical, yet familiar: people tend to respond well to sweet-and-savory combos.
Craving bold grilled flavors tonight? This is your move.
The story behind Huli Huli Chicken
Huli Huli started in mid-20th-century Hawaii, invented by Ernest Morgado as a fundraising staple. “Huli” means “to turn” in Hawaiian—because the chicken was rotated on an open spit and basted continuously. That spit-roasted tradition built the original char and smoky aroma. Today we grill or bake, but the essence remains: turn, baste, repeat—and bite into glaze for instant nostalgia.
This dish represents Hawaiian culture’s beautiful mix: soy from Asian influence, sugar and pineapple from plantation-era agriculture, and communal cooking that brought neighbors together. Frankly, it’s a tasty history lesson.
Ingredients breakdown — what each component does
- Chicken (2 lbs thighs or breasts): Thighs stay juicy; breasts give a leaner option. I prefer thighs for grill days.
- Pineapple juice (1 cup): Natural acid and sweetness—key to the glaze and tenderizing. Use fresh if possible.
- Soy sauce (1/2 cup): Brings savory umami and salt. Swap tamari to go gluten-free.
- Brown sugar (1/2 cup): Caramelizes on the grill for glossy, irresistible char.
- Ketchup (1/4 cup): Adds body and tomato-balanced sweetness to the marinade.
- Rice vinegar (1/4 cup): Cuts sweetness with gentle tang.
- Garlic & ginger: Aromatics that anchor the tropical flavors.
- Sesame oil (1 tsp): A small amount adds nuttiness and depth.
- Black pepper (1/2 tsp): Simple heat to round things out.
- Green onion: Fresh garnish for color and a sharp finish.
Bold tip: use fresh ginger when possible—it brightens the marinade in a way ground ginger can’t match.
How to make Huli Huli Chicken — step-by-step
Step 1: Whisk the marinade
In a bowl, combine pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, garlic, ginger, sesame oil, and black pepper. Whisk until the sugar dissolves and everything looks glossy.
Step 2: Marinate the chicken
Place chicken pieces in a sealable bag or shallow dish. Pour half the marinade over the chicken, reserve the other half for basting. Seal and refrigerate at least 1 hour; overnight is best.
Step 3: Preheat your grill
Heat the grill to medium-high. Oil the grates lightly so the chicken doesn’t stick.
Step 4: Grill and baste
Remove chicken from marinade (discard used marinade). Grill 6–7 minutes per side for average-thickness pieces, basting frequently with the reserved marinade. Aim for an internal temp of 165°F (75°C).
Step 5: Rest and slice
Let the chicken rest 3–5 minutes after grilling so juices settle. Slice and serve over rice, sprinkle with green onion, add grilled pineapple if you like.
Bold tip: save a little reserved marinade and simmer it to make extra glaze—don’t use raw marinade as-is on finished chicken.
Pro tips for perfect results
- Marinate longer for more flavor. Overnight = deeper flavor and tender meat.
- Choose thighs for juicy results. If you use breasts, watch the temperature closely to avoid dryness.
- Avoid flare-ups. Keep a cooler zone on the grill to move pieces if flames spike.
- Baste often but not constantly. A few baste passes build layers of glaze without burning.
- Finish with high heat. A quick sear at the end creates caramelized edges.
FYI — pineapple juice contains enzymes that tenderize. If you marinate too long (over 24 hours), the texture can get mushy. Moderation matters.
Variations to try — bend the rules, keep the vibe
- Spicy Huli Huli: Add sriracha or 1 tsp chili flakes to the marinade.
- Honey + ginger: Swap brown sugar for honey for a floral sweetness.
- Citrus boost: Add a splash of orange juice for deeper citrus notes.
- Pollo Loco twist: Add a smoky chipotle or adobo for a Latin-inspired spin—tastes like rustic Pollo Loco vibes.
- Grilled skewer style: Cut into chunks, thread on skewers with bell peppers and pineapple. Great for kids.
Want an oven-friendly version? Roast at 375°F (190°C) for 25–30 minutes, basting once mid-cook and broiling for 1–2 minutes to finish.
Best ways to serve Huli Huli Chicken
- Classic plate: White rice, mac salad, and grilled pineapple—true Hawaiian comfort.
- Tropical bowl: Coconut rice, black beans, mango salsa, and sliced chicken on top.
- Sandwich/slider: Shred chicken, toss with extra glaze, pile on Hawaiian rolls with slaw.
- BBQ party: Serve family-style, let guests top with scallions, sesame seeds, and lime wedges.
These pairings work great for Summer Dinner cookouts, casual Bbq Recipes rotations, or when you want a festive weeknight Chicken Dinner Recipes upgrade.
Quick tips for storage and leftovers
- Fridge: Store cooked chicken in airtight container up to 4 days.
- Reheat: Reheat gently in a skillet with a splash of reserved glaze or in the oven at 325°F until warmed.
- Freeze: Freeze cooked chicken in portions up to 3 months; thaw in fridge overnight.
- Make-ahead: Marinated chicken can sit in the fridge up to 24 hours before grilling.
Bold tip: slice and store separately from rice—keeps textures fresher when reheating.
FAQs
Can I use breasts instead of thighs?
Yes. Breasts are leaner—grill slightly less time and watch internal temp to avoid dry meat.
Is this recipe gluten-free?
Use tamari or coconut aminos instead of regular soy sauce to make it gluten-free.
Can I bake instead of grill?
Definitely. Bake at 375°F for 25–30 minutes and broil briefly to char the glaze.
What’s the best cut for authentic flavor?
Thighs—dark meat stands up well to the sweet-salty glaze and stays moist.
Can I make it spicy?
Add chili flakes, sriracha, or a minced jalapeño to the marinade to taste.
Why Huli Huli Chicken fits so many occasions
Huli Huli bridges the gap between party food and weeknight comfort. It scales up for groups, pairs beautifully with tropical side dishes, and delivers bold flavor without fuss. Because it’s grill-friendly and seasonless, you can serve it for a backyard Bbq Recipes night or a cozy indoor Chicken Dinner Recipes family meal.
It also fits nicely into the broader world of Hawaiian Food—the marinade reflects the islands’ flavors and culinary melting pot. Want to impress company? Serve it with bright pineapple salsa and a coconut-lime rice. Want simple weeknight comfort? Plate it with steamed rice and quick cucumber salad.
Final thoughts — bring the islands to your table
Huli Huli Chicken is more than a recipe; it’s a vibe. It offers the social, communal joy of Hawaiian cookouts and the sort of sticky, caramelized glaze people remember. It’s a killer addition to your Grilled Chicken Recipes rotation and an excellent gateway into Poultry Recipes that explore international flavors.
Try it this weekend and tell me: did you go classic with rice and mac salad or get creative with slaws, buns, or skewers? Either way, you’re in for a seriously tasty meal. Aloha—and happy grilling.
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Ultimate Huli Huli Chicken — Classic Hawaiian Dishes BBQ Magic
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 1 hour 30 minutes (including marinating time)
- Yield: 4 servings 1x
- Category: Dinner
Ingredients
- 2 lb boneless, skinless chicken (thighs or breasts)
- 1 cup pineapple juice
- ½ cup soy sauce
- ½ cup packed brown sugar
- ¼ cup ketchup
- ¼ cup rice vinegar
- 4 garlic cloves, minced
- 1 Tbsp fresh ginger, finely grated
- 1 tsp toasted sesame oil
- ½ tsp freshly ground black pepper
- 1 green onion, thinly sliced (for garnish)
- Steamed white rice, for serving
- Grilled pineapple rings, optional
Instructions
- Make the glaze: In a medium bowl whisk together the pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, garlic, ginger, sesame oil and black pepper until the sugar dissolves and the mixture is smooth.
- Marinate the chicken: Place the chicken in a large zip-top bag or a shallow dish. Pour half of the glaze over the meat, making sure each piece is coated. Seal or cover and chill for at least 1 hour, or refrigerate overnight for deeper flavor. Reserve the remaining glaze for basting.
- Preheat the grill: Heat your grill to medium-high and oil the grates lightly so the chicken won’t stick.
- Cook the chicken: Remove the chicken from the marinade and discard any used marinade that touched raw meat. Grill the chicken 6–7 minutes per side (time will vary with thickness), brushing occasionally with the reserved glaze. Cook until the internal temperature reaches 165°F (75°C) and the exterior has a nice caramelized color.
- Rest and slice: Transfer the cooked chicken to a cutting board and let it rest for 3–5 minutes so the juices redistribute. Slice the pieces and arrange over bowls of hot rice.
- Finish and serve: Sprinkle with the sliced green onion and add grilled pineapple rings alongside, if using. Spoon any extra warmed reserved glaze over the chicken for extra shine and flavor.
Notes
Notes & swaps: Use tamari or coconut aminos in place of soy sauce to make this gluten-free. If you don’t have a grill, bake at 375°F (190°C) for 25–30 minutes, basting once halfway through, and finish under the broiler a minute or two to achieve a charred edge.
