Huli Huli Chicken: A Hawaiian Classic with Sweet and Smoky Flavors

A Dish That Brings the Spirit of Hawaii to Your Table

There are some meals that feel like an escape—a chance to travel through flavor alone. Huli Huli Chicken is one of those dishes. The moment you smell the sweet and smoky aroma of pineapple, soy sauce, garlic, and ginger caramelizing on the grill, you can almost hear the ocean waves and feel the warm island breeze.

My first experience with Huli Huli Chicken was during a trip to Maui, where a roadside food stand was grilling massive racks of chicken, basting them continuously with a glossy sauce that sizzled the moment it hit the flames. The name “Huli Huli” means “turn, turn” in Hawaiian, referring to the traditional method of cooking the chicken on a spit, turning it over and over while basting it with sauce.

The first bite was unforgettable—juicy, smoky, sweet, and savory all at once. I knew I had to recreate this magic at home. Though I don’t have a giant rotisserie grill, I found that marinating the chicken and cooking it over a standard grill (or even in the oven) still delivers incredible results. It’s become a family favorite, bringing a little piece of the islands to our table no matter the season.

Whether you’re looking to recreate a Hawaiian vacation, impress guests at a barbecue, or just add a little tropical flair to your dinner routine, this Huli Huli Chicken recipe is one you’ll want to make again and again.

Why You’ll Love This Recipe

1. A Perfect Balance of Sweet and Savory

This dish features a marinade that’s rich with umami from soy sauce, sweet from pineapple and brown sugar, and tangy from vinegar—a perfectly balanced bite every time.

2. Grilled to Perfection

The caramelization from the grill brings out the best in the sauce, creating a smoky, sticky glaze that coats the juicy chicken.

3. Simple Ingredients, Big Flavor

With just a handful of pantry staples, you can create restaurant-quality flavors at home without the need for complicated techniques.

4. Easy to Make Ahead

Since the chicken needs time to marinate, it’s a great make-ahead dish that you can prep the night before and grill the next day.

5. Versatile and Customizable

Want a spicier kick? Add some sriracha. Prefer chicken thighs over breasts? Go for it. This recipe can be adjusted to fit your preferences.

What You’ll Need (Ingredients)

For the Chicken and Marinade:

• 2 pounds boneless, skinless chicken thighs or breasts
• 1 cup pineapple juice
• ½ cup soy sauce
• ½ cup brown sugar
• ¼ cup ketchup
• ¼ cup rice vinegar
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon sesame oil
• ½ teaspoon black pepper

For Serving:

• 1 green onion, chopped (for garnish)
• Cooked white rice
• Grilled pineapple slices (optional)

How to Make This Flavorful Hawaiian Dish (Directions)

1. Prepare the Marinade: In a bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, garlic, ginger, sesame oil, and black pepper.
2. Marinate the Chicken: Place the chicken in a resealable plastic bag or shallow dish. Pour half of the marinade over the chicken, reserving the other half for basting. Cover and refrigerate for at least 1 hour (overnight for deeper flavor).
3. Preheat the Grill: Set the grill to medium-high heat.
4. Grill the Chicken: Remove chicken from the marinade and discard the used marinade. Grill for 6-7 minutes per side, basting occasionally with the reserved marinade. Ensure the chicken reaches an internal temperature of 165°F (75°C).
5. Serve and Enjoy: Let the chicken rest for a few minutes before slicing. Serve over rice, garnish with green onions, and add grilled pineapple slices for an authentic Hawaiian touch.

A Flavorful Bite: Nutritional Breakdown (Per Serving Estimate)

• Calories: 390 kcal
• Carbohydrates: 42g
• Protein: 38g
• Fat: 9g (Saturated: 2g)
• Cholesterol: 110mg
• Sodium: 920mg
• Fiber: 1g
• Sugar: 25g

Pro Tips for the Best Huli Huli Chicken

Marinate for Maximum Flavor

For the best results, marinate the chicken for at least 4 hours, preferably overnight. This allows the meat to absorb all the sweet, salty, and tangy flavors before hitting the grill.

Use Bone-In Chicken for Extra Juiciness

While boneless, skinless chicken works fine, bone-in, skin-on chicken thighs or drumsticks develop an even deeper flavor and retain more moisture.

Baste Frequently for a Sticky Glaze

Huli Huli Chicken is all about layering flavors. Basting the chicken multiple times while grilling helps create that signature glossy, caramelized coating.

Grill Over Medium Heat

To prevent the sugars in the marinade from burning, cook the chicken over medium heat (375°F-400°F) and turn frequently.

Let It Rest Before Slicing

Once the chicken is done, let it rest for 5 minutes before slicing to ensure the juices redistribute, keeping the meat moist and flavorful.

Frequently Asked Questions

1. What Does “Huli Huli” Mean?

In Hawaiian, “Huli” means “turn”, referring to the traditional method of cooking the chicken on a spit while continuously turning it and basting it with sauce.

2. Can I Use Chicken Breasts Instead of Thighs?

Yes! Chicken breasts will work, but they tend to cook faster and can dry out more easily. To keep them juicy:

• Marinate them for at least 6 hours
• Grill over medium heat
• Baste frequently to lock in moisture

3. Can I Make This Recipe Without a Grill?

Yes! If you don’t have a grill, you can:

• Bake it: Roast at 375°F (190°C) for 25-30 minutes, basting halfway through.
• Pan-sear it: Cook in a skillet over medium heat, flipping and basting frequently until fully cooked.

4. Can I Use Fresh Pineapple Instead of Pineapple Juice?

Yes! Fresh pineapple juice adds a brighter, more natural sweetness than canned juice. You can also blend fresh pineapple and strain it to create your own juice.

5. How Do I Store Leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

6. Can I Freeze the Chicken?

Absolutely! You can:

• Freeze raw chicken in the marinade for up to 3 months—just thaw overnight in the fridge before grilling.
• Freeze cooked chicken for up to 3 months and reheat when needed.

7. What Can I Serve with Huli Huli Chicken?

• Steamed Jasmine Rice – A simple base to soak up all the flavorful sauce.
• Grilled Pineapple – Enhances the sweetness of the chicken and adds a smoky depth.
• Hawaiian Macaroni Salad – A creamy, tangy side that pairs beautifully.
• Coconut Rice – Adds a tropical twist to the meal.
• Grilled Vegetables – Zucchini, bell peppers, or asparagus complement the dish.

8. How Can I Make This Dish Spicier?

Add a little heat by mixing in:

• Sriracha or chili flakes to the marinade
• A dash of cayenne pepper
• Diced jalapeños

Why Huli Huli Chicken Deserves a Spot in Your Recipe Collection

Some recipes are good, and then there are recipes that become traditions. Huli Huli Chicken is the latter. It’s the kind of dish that’s perfect for summer grilling, family dinners, or even a simple meal prep option.

• It’s packed with bold Hawaiian flavors
• It’s easy to make yet feels special
• It brings a taste of the tropics wherever you are

Even if you’ve never been to Hawaii, this recipe will make you feel like you’re sitting on a beach, enjoying the sunset with a plate full of smoky, sweet, and savory chicken.

So, the next time you fire up the grill, skip the usual burgers and try this Hawaiian classic instead. One bite, and you’ll understand why Huli Huli Chicken has been a favorite for decades.

Happy grilling!