Hawaiian Huli Huli Chicken Recipe
I’ll never forget the first time I tried authentic Hawaiian Huli Huli Chicken. It was during a sunset beach barbecue on Oahu’s North Shore, where the air smelled like saltwater and charred pineapple. The chicken was so incredibly juicy, with this perfect sticky-sweet glaze that caramelized over the flames. When I asked the local chef for his secret, he just winked and said, “It’s all in the huli!”
That moment sparked my obsession with recreating this Hawaiian Huli Huli Chicken Recipe at home. After years of tweaking (and many happy taste-testers), I’ve perfected a version that brings those island flavors to your backyard. Trust me—this isn’t just another grilled chicken. It’s a tropical vacation on a plate.
What Makes This Hawaiian Huli Huli Chicken Recipe Special?
Most grilled chicken recipes are forgettable. This one isn’t. Here’s why:
The Marinade Magic: A balance of pineapple juice, soy sauce, and brown sugar creates layers of sweet, salty, and umami flavors that penetrate every bite.
The Caramelized Crust: That glossy, slightly charred exterior? It’s from basting the chicken as it cooks (the real “huli” technique).
The Pineapple Factor: Grilling fresh pineapple alongside the chicken isn’t optional—it’s essential. The caramelized fruit adds a bright, juicy contrast.
Pro Tip: If you love tropical flavors, try my Pineapple Chicken Kabobs for another island-inspired twist!
Ingredients: What You’ll Need (and Why)
The Chicken
4 lbs boneless, skinless chicken thighs: Thighs stay juicier than breasts, but bone-in works too (just add 5–7 extra minutes to grill time).
The Marinade
Canned pineapple juice (not fresh): Fresh juice contains enzymes that turn chicken mushy—I learned this the hard way!
Soy sauce: The saltiness balances the sweetness. Use low-sodium if you’re watching salt.
Brown sugar: Creates that irresistible caramelized glaze.
Ketchup: Adds body and a touch of tang.
Fresh garlic and ginger: Non-negotiables for depth of flavor.
For Serving
Fresh pineapple rings: Grilled until lightly charred.
Sliced scallions: For a fresh, oniony crunch.
Fun Fact: The first time I made this, I accidentally used fresh pineapple juice. The chicken turned out weirdly soft—like it had been pre-chewed. Stick to canned!
Step-by-Step: How to Make Hawaiian Huli Huli Chicken
Step 1 – Marinate (The Longer, The Better)
Whisk all marinade ingredients in a bowl. Reserve ½ cup (before adding chicken!) for basting.
Add chicken to a resealable bag with the marinade. Squish it around to coat evenly.
Refrigerate for at least 4 hours (overnight is ideal).
Why reserve marinade first? Raw chicken juices can contaminate it—safety first!
Step 2 – Grill Like a Pro
Heat grill to medium-high (400°F). Oil the grates so the chicken doesn’t stick.
Grill chicken for 6 minutes undisturbed to get those gorgeous grill marks.
Flip, baste with reserved marinade, and cook for 5 more minutes.
Repeat flipping and basting every 2 minutes until the internal temp hits 165°F (about 15 minutes total).
Step 3 – Grill the Pineapple
While the chicken rests, grill pineapple rings for 2 minutes per side. The sugars caramelize, making them taste like candy.
Personal Trick: I always make extra pineapple—my kids sneak it off the platter before dinner!
No Grill? No Problem! Oven Instructions
Living in an apartment taught me how to adapt. Here’s how to bake this Hawaiian Huli Huli Chicken Recipe:
Preheat oven to 375°F.
Bake marinated chicken on a rack for 25 minutes.
Brush with reserved marinade, add pineapple on top, and broil for 2–3 minutes to caramelize.
It’s not quite as smoky as grilled, but still delicious. Pair it with my Street Corn Chicken Rice Bowl for a full meal!
What to Serve with Huli Huli Chicken
This dish shines with sides that complement its sweetness:
Coconut Jasmine Rice: The creamy coconut flavor is heavenly.
Grilled Summer Vegetables: Zucchini and bell peppers add color.
Avocado Corn Salad: Cool, creamy, and crunchy.
Leftover Idea: Shred the chicken and toss it into a Healthy Greek Chicken Bowl the next day!
Common Questions (Answered)
Q: Can I use chicken breasts?
A: Yes, but they dry out faster. If using breasts, pound them to even thickness and reduce grill time by 2–3 minutes.
Q: How long does the marinade keep?
A: Up to 48 hours, but beyond that, the texture gets weird.
Q: Can I use bottled teriyaki instead?
A: Gasps in Hawaiian No! The magic is in the homemade marinade.
My Top Tips for the Best Results
Marinate overnight: 4 hours is good, but 12 hours is life-changing.
Let chicken rest before grilling: 30 minutes at room temp ensures even cooking.
Don’t skip the pineapple: It’s not just garnish—it cuts through the richness.
Confession: I once ate an entire pound of this chicken straight off the grill. Zero regrets.
Hawaiian Huli Huli Chicken Recipe
Ingredients
- 4 lbs boneless skinless chicken thighs
- ½ cup packed light brown sugar
- ½ cup ketchup
- 1 cup canned pineapple juice
- ½ cup light soy sauce
- 2 tbsp Worcestershire sauce
- 2 tbsp apple cider vinegar
- 1 tsp grated fresh ginger
- 4 cloves minced garlic
- 1 tsp smoked paprika
- ½ tsp ground black pepper
- Fresh pineapple rings for serving
- Sliced green onions for garnish
- Vegetable oil for grilling
Instructions
- In large bowl, whisk together all marinade ingredients (brown sugar through black pepper)
- Reserve ½ cup marinade in separate container (for basting)
- Place chicken in remaining marinade, coat evenly, and refrigerate 4+ hours (overnight best)
- Preheat grill to medium-high (400°F) and oil grates
- Grill chicken 6 minutes undisturbed on first side
- Flip, baste with reserved marinade, cook 5 minutes
- Continue flipping and basting every 2 minutes until internal temp reaches 165°F (~15 min total)
- Grill pineapple rings 2 minutes per side while chicken rests
- Garnish with green onions and serve immediately
Notes
• Bone-in thighs need 5-7 extra minutes cooking time
• For oven version: Bake at 375°F for 25 mins, then broil with pineapple 2-3 mins
• Leftovers make amazing tacos or rice bowls! Nutrition (per serving):
Calories: 826 | Carbs: 41g | Protein: 52g | Fat: 50g
This Hawaiian Huli Huli Chicken Recipe is more than a meal—it’s a experience. The sticky-sweet glaze, the smoky grill marks, the juicy tenderness… it’s everything I love about Hawaiian cuisine.
