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Hawaiian Huli Huli Chicken

Featured in Meals That Make the Table Happy.

A Hawaiian hit, Huli Huli Chicken gets its bold flavor from pineapple juice, soy sauce, garlic, and ginger. Flipping and basting during grilling creates caramelized, sticky goodness. While 24-48 hours of marinating is ideal, even a few hours can do the job. Avoid fresh pineapple juice to keep the texture just right. Serve with grilled pineapple and steamed rice for a hearty, island-inspired meal.
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Updated on Thu, 03 Apr 2025 23:36:40 GMT
Tropical Hawaiian Huli Huli Chicken Pin it
Tropical Hawaiian Huli Huli Chicken | mecooking.com

This bright Hawaiian grilled chicken blends sweet and tangy flavors beautifully. The unique pineapple marinade turns plain chicken into a mouthwatering dish with a gorgeous caramelized coating, bringing tropical tastes right to your table. As someone who's made this countless times for family get-togethers, I can tell you that just the smell gets everyone hanging around the grill, waiting impatiently.

I've brought this to so many backyard parties and watched as even the fussiest eaters grab seconds. When I taste that perfect mix of sweet and savory, it takes me back to dinners in Hawaii, with ocean smells mixing with the scent of sizzling meat on the grill.

Key Ingredients Breakdown

  • Chicken thighs or breasts: Go for pieces with skin on to lock in juices and get that amazing crispy outside
  • Pineapple juice: Stick with the canned stuff rather than fresh to keep your chicken from getting too soft
  • Fresh ginger root: Pick pieces that feel solid with smooth skin for the most punch
  • Kikkoman soy sauce: This adds that deep savory base that makes everything pop
  • Brown sugar: The dark kind brings richer flavor and helps create that gorgeous brown glaze

Crafting Your Island Chicken

Getting started: Mixing your marinade
Stir everything together until the sugar's completely gone. Split the mixture in half and save one portion for brushing later.
Soaking the chicken
Put your chicken in a glass dish or sealed bag. Pour the marinade over it, making sure it's all covered. Pop it in the fridge to soak up those flavors.
Mastering the grill
Get your grill nice and hot. Start with the skin facing up. Brush on the saved marinade as it cooks.
Finishing touches
Look for that golden-brown color. Make sure it hits 165°F inside. Let it sit before cutting for the juiciest results.

The fresh ginger really makes this dish special for my family. There's nothing better than seeing my kids' faces light up when they bite into that perfect mix of sweet and savory flavors. That's why it's become our weekend tradition.

Mastering The Timing

Traditional Huli Huli Chicken Pin it
Traditional Huli Huli Chicken | mecooking.com

Getting the timing right takes this dish from good to amazing. Let it marinate for at least three hours, but leaving it overnight works even better. When you're cooking, you'll need to pay attention and turn it regularly. This creates that beautiful caramelized outside while keeping the meat juicy inside.

Best Side Dishes

The right sides make this meal complete. Fluffy white rice soaks up all the tasty sauce, and a scoop of macaroni salad adds a creamy touch. For something different, try cooking pineapple slices on the grill too. They get sweet and caramelized and really bring out the tropical vibe.

Make It Your Own

You can easily change this recipe to fit what you like. Want something leaner? Use chicken breasts instead. Pork works great too if you're not feeling chicken. Can't have gluten? Just swap the soy sauce for coconut aminos. You can also play with how much sugar you add to control the sweetness but still get that amazing glaze.

Saving Leftovers

You can keep any leftover chicken in a sealed container for up to three days. When you want to eat it again, wrap it in foil with a little of the saved marinade to keep it moist. Warm it up slowly in a cool oven instead of zapping it in the microwave for the best taste.

Close-up Huli Huli Chicken Recipe Pin it
Close-up Huli Huli Chicken Recipe | mecooking.com

I love making this dish when I want to give dinner guests a taste of the tropics right at home. The mix of sweet, savory and tangy flavors creates such a memorable meal that really captures what Hawaiian cooking is all about.

Frequently Asked Questions

→ Why can't you use fresh pineapple juice here?
Fresh pineapple has enzymes that are too strong and can ruin the chicken’s texture. Stick to canned or bottled juice from the pantry aisle.
→ What's the best marinating time?
Go for 24-48 hours if possible. If pressed for time, 3 hours works too, but baste more while cooking.
→ Which chicken cut works best?
Boneless thighs are the top choice as they stay juicy and caramelize well, though breasts can also work great.
→ What should I serve with it?
Pair it with grilled pineapple, steamed rice, macaroni salad, or even a side of Asian-style slaw.
→ How do I check if it's cooked?
Thighs need to hit 75°C/167°F inside, while breasts should reach around 65°C/150°F at their thickest.

Hawaiian Huli Huli Chicken

Try this Hawaiian favorite, Huli Huli Chicken, packed with tropical flavors like pineapple and soy. Great for barbecues and family dinners.

Prep Time
10 Minutes
Cook Time
12 Minutes
Total Time
22 Minutes
By: Mariana

Category: Main Dishes

Difficulty: Intermediate

Cuisine: Hawaiian

Yield: 6 Servings

Dietary: Dairy-Free

Ingredients

→ Main

01 1 tbsp cooking oil (vegetable)
02 3 lb / 1.5 kg chicken thighs

→ Marinade

03 1 tbsp sesame oil (toasted)
04 2 tbsp vinegar (rice)
05 1 tbsp hot sauce (Sriracha)
06 1/4 cup cooking wine (sherry or Chinese)
07 1 1/2 tbsp grated fresh garlic
08 1/2 cup dark soy sauce
09 1/2 cup ketchup
10 1/4 cup sugar (brown)
11 1 1/2 tbsp grated fresh ginger
12 3/4 cup unsweetened canned pineapple juice

→ Garnishes

13 Charred pineapple rings
14 Chopped green onions

Instructions

Step 01

Combine all the marinade ingredients. Take 3/4 cup (185 ml) out for basting. Pour the rest onto the chicken in a ceramic or glass dish. Make sure it’s covered well, then place it in the fridge for 24-48 hours.

Step 02

Oil the BBQ grates and set the heat to medium-high. If you’re using a skillet, heat a little oil in it over medium-high heat.

Step 03

Lift chicken from the marinade and let it drip off a bit. Put it on the BBQ or skillet. Cook one side for about 2-3 minutes until it browns nicely, adjusting the heat if it gets too hot. Flip it over and cook for 2 minutes on the other side.

Step 04

Brush on the basting sauce you saved earlier and flip the chicken. Let it cook for about 1 minute, brushing and flipping every minute for a total of 10 minutes, or until the temperature inside reads 75°C/167°F for thighs or 65°C/150°F for breasts.

Step 05

Move the chicken to a plate, loosely cover it with foil, and let it rest for 3 minutes before eating. Add the green onions and pineapple if you like.

Notes

  1. Skip fresh pineapple juice or puree—it’ll make the chicken too soft. Use canned or shelf-stable ones instead.
  2. Let the chicken soak in the marinade for 24-48 hours for best flavor. If you’re short on time, even 3 hours works, as long as you baste extra.
  3. If your pineapple juice is sweetened, use half the sugar. If it comes in syrup, you can leave out the sugar entirely.

Tools You'll Need

  • Large skillet or BBQ grill
  • Marinating dish (glass or ceramic)
  • Microplane or grater (for garlic and ginger)

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes soy
  • Includes sesame

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 377
  • Total Fat: 15 g
  • Total Carbohydrate: 8 g
  • Protein: 49 g