Huli Huli Chicken is a beloved Hawaiian classic that combines sweet, tangy, and smoky flavors in one irresistible dish. This crowd-pleasing recipe is perfect for summer cookouts or a weeknight family dinner. The magic lies in the flavorful marinade—a blend of pineapple juice, soy sauce, ginger, garlic, and brown sugar—that infuses the chicken with tropical sweetness and savory depth. Cooked to juicy perfection and complemented by caramelized pineapple slices, this dish brings the vibrant flavors of the islands straight to your plate. Once you try it, Huli Huli Chicken is sure to become one of your go-to recipes!
Step-by-Step: How to Make Huli Huli Chicken
- Mix the marinade: In a medium bowl, whisk together pineapple juice, soy sauce, ketchup, brown sugar, sherry, vinegar, ginger, and garlic.
- Marinate the chicken: Add the chicken to a large resealable bag, pour in 2 cups of marinade, seal, and refrigerate for 2–4 hours. Reserve 1 cup for glazing.
- Prepare the grill: Remove chicken from the fridge 30 minutes before cooking and preheat the grill to medium heat (350°F–400°F).
- Grill the chicken: Lightly oil the grill grates. Cook chicken for 3 minutes per side, flipping every 2 minutes, until the internal temperature reaches 135°F.
- Glaze the chicken: Brush with reserved marinade, continuing to flip and glaze until the chicken reaches 165°–175°F.
- Rest the chicken: Transfer to a platter and let rest for 10 minutes to lock in juices.
- Grill the pineapple: Raise grill heat to medium-high (400°F–450°F) and cook pineapple slices for about 4 minutes, flipping once, until caramelized.
- Serve: Arrange the chicken and pineapple on a platter, garnish with scallions, and enjoy.
Helpful Tips
- Use fresh pineapple for the best flavor.
- Resting the chicken ensures juiciness.
- Soak wooden skewers for 30 minutes if using.
- Use a meat thermometer for perfect doneness.
Substitutions And Variations
- Swap chicken thighs for drumsticks or bone-in pieces.
- Replace sherry with mirin or rice vinegar for a non-alcoholic version.
- Add red pepper flakes or Sriracha for heat.
- Try an oven-baked version at 400°F for 25–30 minutes.
Storage Instructions
- Refrigerate: Store in an airtight container for up to 3 days.
- Freeze: Wrap tightly and freeze for up to 2 months.
- Reheat: Warm in a skillet or oven for best texture.
Serving Suggestions
- Pair with steamed jasmine rice or Hawaiian macaroni salad.
- Add grilled veggies for a full meal.
- Enjoy with a tropical drink like pineapple mojito or iced tea.
Frequently Asked Questions About Huli Huli Chicken
What does “Huli Huli” mean? In Hawaiian, “Huli” means “to turn,” reflecting the traditional rotisserie cooking style.
Can I use chicken breasts? Yes, but monitor closely as they cook faster and can dry out.
Can I make it without a grill? Definitely! Bake in the oven or pan-sear, finishing with a glaze.
Do I need to marinate overnight? No, but 2–4 hours of marinating gives the best flavor.
Conclusion
Thank you for trying this flavorful Huli Huli Chicken recipe! It’s simple yet packed with tropical sweetness and tangy goodness. Whether for a summer BBQ or a cozy weeknight dinner, this dish will impress every time. I hope you enjoy making and sharing it with your loved ones as much as I do. Happy cooking, and thank you for being part of our food-loving community!
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Huli Huli Chicken Recipe – A Hawaiian Favorite
- Total Time: 2.5–4.5 hours (including marinating)
- Yield: 4–6 servings 1x
Description
Huli Huli Chicken is a Hawaiian classic made with a sweet and tangy pineapple-soy marinade, grilled to juicy perfection, and paired with caramelized pineapple slices. Perfect for summer BBQs or family dinners—bring the taste of the islands to your table!
Ingredients
1 cup pineapple juice
2/3 cup soy sauce
1/2 cup ketchup
1/3 cup packed dark brown sugar
1/3 cup dry sherry (or mirin for non-alcoholic)
2 tablespoons apple cider vinegar
1 tablespoon grated fresh ginger
5 cloves garlic, minced
2 1/2 pounds boneless, skinless chicken thighs (8–9 small pieces)
Canola oil, for grilling
6 (1-inch-thick) fresh cored pineapple rings
Thinly sliced scallions, for garnish (optional)
Instructions
- Mix the marinade: In a medium bowl, whisk together pineapple juice, soy sauce, ketchup, brown sugar, sherry, vinegar, ginger, and garlic.
- Marinate the chicken: Add the chicken to a large resealable bag, pour in 2 cups of marinade, seal, and refrigerate for 2–4 hours. Reserve 1 cup for glazing.
- Prepare the grill: Remove chicken from the fridge 30 minutes before cooking and preheat the grill to medium heat (350°F–400°F).
- Grill the chicken: Lightly oil the grill grates. Cook chicken for 3 minutes per side, flipping every 2 minutes, until the internal temperature reaches 135°F.
- Glaze the chicken: Brush with reserved marinade, continuing to flip and glaze until the chicken reaches 165°–175°F.
- Rest the chicken: Transfer to a platter and let rest for 10 minutes to lock in juices.
- Grill the pineapple: Raise grill heat to medium-high (400°F–450°F) and cook pineapple slices for about 4 minutes, flipping once, until caramelized.
- Serve: Arrange the chicken and pineapple on a platter, garnish with scallions, and enjoy.
Notes
Use fresh pineapple for the best flavor.
Resting the chicken helps lock in juices.
Replace sherry with mirin or rice vinegar for a non-alcoholic version.
For a spicy kick, add red pepper flakes or a dash of Sriracha to the marinade.
- Prep Time: 10 minutes (+ 2–4 hours marinating)
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 piece of chicken with pineapple
- Calories: 132
- Sugar: 23g
- Carbohydrates: 27g
- Protein: 5g