Hawaiian Huli Huli Chicken
This Hawaiian Huli Huli Chicken is the ultimate grilled chicken recipe with a sweet and savory glaze that caramelizes beautifully. The pineapple juice and ginger marinade create tender, juicy chicken with authentic island flavors.
Perfect for summer cookouts or weeknight dinners, this recipe brings the taste of Hawaii right to your backyard. The chicken is marinated, grilled, and basted with a sticky-sweet sauce that everyone loves.
What is Huli Huli Chicken?
Huli Huli means “turn turn” in Hawaiian, referring to the traditional method of constantly turning the chicken while grilling. This technique was created in the 1950s by Ernest Morgado and became a beloved Hawaiian staple.
The signature sauce combines pineapple juice, soy sauce, brown sugar, and fresh ginger for a perfect balance of sweet and tangy. It’s similar to teriyaki but with a distinctly tropical twist that sets it apart.
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Ingredients You’ll Need
The marinade uses simple pantry staples combined with fresh ingredients for maximum flavor. Pineapple juice is the star ingredient, providing both sweetness and natural enzymes that tenderize the meat.
Fresh ginger and garlic add aromatic depth, while soy sauce brings umami richness. Brown sugar caramelizes on the grill, creating that irresistible sticky glaze everyone craves.
For the Marinade:
For the Chicken:
How to Make It
Start by whisking together all marinade ingredients in a large bowl until the sugar dissolves completely. Reserve ½ cup of marinade for basting and refrigerate it separately to keep it safe from raw chicken contact.
Place chicken in a large zip-top bag or glass dish and pour the remaining marinade over it. Refrigerate for at least 2 hours, but overnight is best for deeper flavor penetration.
Hawaiian Huli Huli Chicken
Course: DinnerCuisine: HawaiianDifficulty: Easy6
servings30
2
hours40
3
hours10
minutesIngredients
- Marinade
1 cup pineapple juice
½ cup soy sauce (or tamari)
½ cup brown sugar, packed
â…“ cup ketchup
¼ cup chicken broth
2 tablespoons fresh ginger, grated
4 cloves garlic, minced
1 tablespoon sesame oil
- Chicken
3 pounds chicken thighs (bone-in, skin-on)
2 tablespoons vegetable oil
2 green onions, sliced
1 tablespoon sesame seeds
Directions
- Make the marinade: In a medium bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, ginger, garlic, and sesame oil until sugar dissolves. Reserve ½ cup marinade in a separate container and refrigerate.
- Marinate the chicken: Place chicken thighs in a large zip-top bag or glass dish. Pour remaining marinade over chicken, seal, and massage to coat. Refrigerate for 2 hours or overnight.
- Prep the grill: Preheat grill to medium heat (375°F). Brush grates with vegetable oil to prevent sticking.
- Grill the chicken: Remove chicken from marinade and discard used marinade. Place chicken skin-side down on grill and cook for 6-7 minutes.
- Huli (turn) and baste: Flip chicken and brush with reserved marinade. Continue grilling, turning and basting every 5 minutes, until internal temperature reaches 165°F (35-40 minutes total).
- Rest and serve: Remove chicken from grill and let rest for 5 minutes. Garnish with green onions and sesame seeds.
Notes
- Make it spicy: Add 1-2 teaspoons of sriracha or red pepper flakes to the marinade for a kick.
Oven method: Bake at 375°F for 45-50 minutes, basting every 15 minutes. Broil for the last 2-3 minutes for caramelization.
Chicken substitutions: Boneless thighs work great, but cook faster (20-25 minutes). Chicken breasts can be used, but they may be less juicy. - Extra sauce: Simmer the reserved marinade in a small saucepan for 5 minutes to thicken into a dipping sauce.
Meal prep friendly: Marinate chicken in freezer bags and freeze for up to 3 months. Thaw in refrigerator before grilling.
| Nutrient | Per Serving |
|---|---|
| Calories | 377 |
| Total Fat | 15 g |
| Dietary Fiber | 1 g |
| Sugars | 6 g |
| Protein | 49 g |
Grilling Instructions
Preheat your grill to medium heat (around 375°F) and oil the grates to prevent sticking. Remove chicken from marinade, letting excess drip off, and discard the used marinade.
Grill chicken skin-side down for 6-7 minutes, then flip and baste with the reserved marinade. Continue grilling and turning every 5 minutes, basting each time, until the internal temperature reaches 165°F (about 35-40 minutes total).
The constant turning and basting create layers of caramelized glaze while keeping the meat juicy. Let the chicken rest for 5 minutes before serving to allow juices to redistribute.
Serving Suggestions
Serve your Huli Huli chicken with fluffy white rice or coconut rice to soak up the extra sauce. Grilled pineapple slices and a simple cucumber salad make perfect tropical sides.
For a complete Hawaiian-style meal, add macaroni salad and steamed vegetables. Garnish with sliced green onions and toasted sesame seeds for authentic presentation and extra flavor.
Storage and Reheating
Store leftover chicken in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making leftovers even more delicious.
Reheat gently in a covered skillet over medium-low heat or in the oven at 350°F for 10-15 minutes. Add a splash of water or extra marinade to prevent drying out during reheating.
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Yes, but chicken thighs are more forgiving and stay juicier. If using breasts, reduce cooking time to 25-30 minutes and watch the temperature carefully to avoid drying out. Pound breasts to even thickness for consistent cooking.
What if I don’t have a grill?
You can bake the chicken in the oven at 375°F for 45-50 minutes, basting every 15 minutes. For the caramelized finish, broil for 2-3 minutes at the end. A grill pan on the stovetop also works well for smaller batches.
How can I make the sauce thicker?
Simmer the reserved marinade in a small saucepan over medium heat for 8-10 minutes until reduced by half. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) and simmer for 2 minutes until thickened.
