There’s something magical about biting into tender, juicy chicken that’s been slathered in a glossy, sweet-savory glaze and kissed by fire. Authentic Hawaiian Huli Huli Chicken brings that enchantment right to your backyard grill. As a home cook, the first time I tried this recipe, I felt transported to an island luau, hand in hand with friends as we turned the chicken “huli huli” (that’s Hawaiian for “turn, turn”) over hot coals. Every sizzle, every crackle, felt like part of a festive dance and every baste released a burst of pineapple sweetness, tangy ginger, and umami depth. It’s not just dinner—it’s an experience that brings laughter, storytelling, and tropical vibes to any table.
And the best part? You don’t need to be a grill master to nail this dish. With just 15 minutes of prep, 30 minutes of cooking, and a quick 5-minute rest, you’ll serve up something extraordinary. This beginner-friendly recipe yields about six generous servings, each hovering around 400 calories, making it perfect for a casual weeknight dinner or a weekend lunch with friends. Whether you pair it with a mound of steamed rice or a crisp green salad, Huli Huli Chicken promises a crowd-pleasing meal that’s equal parts easy and unforgettable.
KEY INGREDIENTS IN AUTHENTIC HAWAIIAN HULI HULI CHICKEN
Every amazing recipe starts with quality ingredients, and Huli Huli Chicken is no exception. This section breaks down the stars of the show and explains why each one is essential for capturing that authentic sweet, tangy, and smoky Hawaiian flavor.
- Chicken thighs or drumsticks
These hearty cuts stay exceptionally juicy on the grill. Their slightly higher fat content absorbs the marinade beautifully, keeping the meat tender and full of flavor.
- Soy sauce
This salty, savory backbone adds deep umami richness. It balances the sweetness of pineapple and brown sugar, giving the glaze its signature depth.
- Brown sugar
Beyond sweetness, brown sugar caramelizes on the grill to create that irresistible, glossy finish. It also lends a hint of molasses flavor that’s utterly addicting.
- Ketchup
Ketchup adds tangy tomato brightness and helps thicken the marinade into a luscious glaze. It’s the secret weapon for a balanced sweet-and-sour profile.
- Pineapple juice
Fresh pineapple juice brings tropical sweetness and natural acidity, which tenderizes the chicken and layers in fruity notes that scream island life.
- Chicken broth
A splash of broth rounds out the marinade and prevents it from being overly sweet. It also helps distribute flavors evenly for consistent taste.
- Rice vinegar
This mild, slightly sweet vinegar cuts through the richness, adding a gentle tang that brightens every bite without overpowering.
- Freshly grated ginger
Ginger introduces a zesty, peppery warmth that complements the sweetness of pineapple. It’s fragrant, fresh, and adds a subtle kick.
- Garlic
Minced garlic infuses savory depth and aromatic complexity. Just a few cloves make each bite waft with delicious garlicky goodness.
- Sesame oil
A drizzle of toasted sesame oil brings nutty, toasty notes that elevate the marinade. It’s subtle but unmistakable in its impact.
- Worcestershire sauce
This complex condiment adds tangy, spicy, and slightly sweet layers, boosting the overall umami quotient of the glaze.
- Sriracha sauce
A dash of heat for those who like it spicy. Sriracha brightens with chili garlic flavor, giving the chicken a playful kick.
- Green onions
Chopped green onions provide fresh, oniony crunch when sprinkled over the finished chicken. They add color and a pop of mild sharpness.
- Sliced pineapple
Grilling pineapple caramelizes its sugars and adds juicy, tropical contrast. Serve alongside the chicken or grill it right on the rack for a sweet finish.
HOW TO MAKE AUTHENTIC HAWAIIAN HULI HULI CHICKEN
Ready to fire up the grill? This recipe is all about building layers of flavor through a simple marinade and mastering the art of turning that chicken just right. Follow these steps to achieve a gorgeously glazed, perfectly cooked Huli Huli Chicken.
1. In a large mixing bowl, combine soy sauce, brown sugar, ketchup, pineapple juice, chicken broth, rice vinegar, freshly grated ginger, minced garlic, sesame oil, Worcestershire sauce, and Sriracha sauce. Whisk together until the sugar is fully dissolved and the marinade develops a smooth, cohesive texture.
2. Reserve about 1/4 cup of the marinade for later use. This reserved portion will become your secret to an extra-glossy finish when you baste the chicken toward the end of grilling.
3. Place the chicken thighs or drumsticks into a large resealable plastic bag or shallow dish. Pour the remaining marinade over the chicken, making sure every piece is well coated. Seal the bag or cover the dish tightly and refrigerate for at least 4 hours—or preferably overnight—for maximum flavor infusion.
4. Preheat your grill to medium-high heat. If you plan to grill pineapple slices, give them a light brush of oil or spritz with non-stick grilling spray to prevent sticking.
5. Remove the chicken from the marinade, allowing any excess liquid to drip off. Discard the used marinade to avoid cross-contamination.
6. Place the chicken on the grill grates and cook for about 6–7 minutes per side, or until the internal temperature reaches 165°F (75°C). During the last few minutes of cooking, baste the chicken occasionally with the reserved marinade to build up a shiny, flavorful glaze.
7. If you have pineapple slices, grill them for 2–3 minutes on each side until they’re beautifully marked and starting to caramelize. The sweet fruit pairs perfectly with the tender chicken.
8. Transfer the chicken to a serving platter and let it rest for a few minutes so the juices redistribute and the glaze sets.
9. Garnish with chopped green onions and serve immediately alongside those warm, caramelized pineapple slices.
SERVING SUGGESTIONS FOR AUTHENTIC HAWAIIAN HULI HULI CHICKEN
Once your Huli Huli Chicken is off the grill, it’s time to dress it up for a feast that wows every guest. Think beyond the plate—consider textures, flavors, and colors that complement that sweet-tangy glaze. Whether you’re entertaining a crowd or enjoying a casual family dinner, these serving ideas will take your meal to the next level.
- Serve on a bed of steamed jasmine rice
The fluffy rice soaks up all the extra glaze, ensuring every last drop of that pineapple-ginger goodness is enjoyed. Garnish with extra chopped green onions for freshness.
- Pair with a tropical fruit salsa
Dice mango, pineapple, red bell pepper, and jalapeño. Toss with lime juice and cilantro for a zesty salsa that adds crunch and bright acidity to each bite.
- Offer alongside grilled vegetables
Zucchini, bell peppers, and red onions brushed with olive oil and a pinch of salt create a smoky, savory contrast to the sweet chicken.
- Create a Hawaiian-inspired platter
Arrange slices of grilled pineapple, thinly sliced cucumber salad, and pickled radishes around the chicken for a vibrant, communal spread that’s as beautiful as it is delicious.
HOW TO STORE AUTHENTIC HAWAIIAN HULI HULI CHICKEN
If you’re lucky enough to have leftovers—or you’re meal-prepping for the week—proper storage keeps your Huli Huli Chicken tasting fresh and flavorful. Whether you’re using airtight containers or wrapping portions individually, follow these tips to maintain that signature glaze and juicy texture.
- Refrigerate in an airtight container
Allow the chicken to cool to room temperature before placing it in a sealed container. It will stay moist and delicious for up to 3–4 days.
- Freeze in single-portion bags
For longer storage, freeze individual servings in resealable freezer bags. Press out excess air and label with the date. They’ll keep well for up to 2 months.
- Reheat gently in the oven
Preheat to 325°F (160°C) and place chicken on a baking sheet. Cover loosely with foil and warm for 10–15 minutes until heated through, preserving moisture and glaze.
- Refresh with a quick microwave steam
For a speedy single-plate meal, cover your chicken with a damp paper towel and microwave on medium power in 30-second intervals to prevent drying out.
CONCLUSION
Huli Huli Chicken has a way of turning an ordinary dinner into a festive gathering, and I hope this guide has given you all the confidence—and inspiration—to whip up your own tropical feast. From whisking together that tangy-sweet marinade to mastering the art of the grill “huli,” every step invites you to bring a bit of Hawaiian sunshine to your backyard. Remember, this beginner-friendly recipe takes just 15 minutes to prepare, 30 minutes to cook, and a brief 5-minute rest before it’s ready to devour. Plus, with about 400 calories per serving and a flavor profile that’s equal parts sweet, savory, and smoky, it’s a winner for lunches, dinners, and special summer cookouts alike.
Feel free to print this article and save it for your recipe binder—trust me, you’ll want to revisit it often. Below you’ll find a handy FAQ section to answer any lingering questions. If you give this recipe a spin, I’d love to hear how it turned out! Drop a comment, share your tips, or let me know if you have any questions or feedback. After all, the best part of cooking is learning and sharing together, so let’s keep the conversation going!
Authentic Hawaiian Huli Huli Chicken
Description
This mouthwatering dish features juicy, marinated chicken grilled to perfection, glazed with a luscious blend of soy sauce, pineapple, and ginger. Perfectly paired with grilled pineapple and fresh green onions, it's a taste of paradise on a plate.
Ingredients
Instructions
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In a large mixing bowl, combine soy sauce, brown sugar, ketchup, pineapple juice, chicken broth, rice vinegar, freshly grated ginger, minced garlic, sesame oil, Worcestershire sauce, and Sriracha sauce. Whisk together until the sugar is dissolved and the marinade is well combined.
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Reserve about 1/4 cup of the marinade for basting and set aside.
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Place the chicken thighs or drumsticks in a large resealable plastic bag or shallow dish. Pour the remaining marinade over the chicken, ensuring all pieces are well coated. Seal the bag or cover the dish and refrigerate for at least 4 hours or overnight for the best flavor infusion.
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Preheat your grill to medium-high heat. If grilling pineapple slices, brush them lightly with oil or use a non-stick grill spray.
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Remove the chicken from the marinade and allow the excess to drip off. Discard the used marinade.
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Grill the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C), basting occasionally with the reserved marinade during the last few minutes of grilling.
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If using, grill the pineapple slices for about 2-3 minutes on each side until they have grill marks and are slightly caramelized.
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Transfer the chicken to a serving platter and let it rest for a few minutes.
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Garnish with chopped green onions and serve with grilled pineapple slices.
Note
- Huli Huli in Hawaiian means "turn, turn," referring to the traditional method of cooking this dish by continuously turning the chicken over an open fire or grill.
- Authentic Huli Huli Chicken is known for its sweet, savory glaze; adjusting sugar and soy sauce can modify the taste.
- This dish pairs wonderfully with steamed rice or a fresh green salad.
- Marinading overnight enhances the flavors, ensuring a truly succulent chicken.
- For a twist, you can substitute chicken with pork or tofu, following the same marinade process.
