Introduction

When I think about grilled chicken that instantly transports you to the tropics, Huli Huli Chicken is the first dish that comes to mind. This Hawaiian classic is all about bold, smoky flavors and juicy, marinated meat that sizzles beautifully on the grill. I’ve made a lot of grilled chicken in my day, but nothing matches the sweet-savory punch of pineapple juice, soy sauce, garlic, and ginger caramelizing over an open flame. I still remember the first time I tasted authentic Huli Huli Chicken—it was on a trip to Oahu, and the aroma alone had me hooked before the first bite. Ever since, I’ve been recreating that unforgettable flavor at home, and now it’s one of my signature recipes.

In this recipe, I’ll show you how to make Huli Huli Chicken that’s just as delicious as what you’d get from a Hawaiian roadside stand. It’s easy to prepare, full of island flavor, and perfect for anything from casual cookouts to impressive weeknight dinners. The key is all in the marinade—it infuses the chicken with tangy tropical notes and helps achieve that irresistible char. Whether you’re using a charcoal grill, gas grill, or even a grill pan indoors, you’ll get incredible results with this recipe. Trust me, this dish never fails to impress.

Perfect For:

Backyard barbecues or summer cookouts
Tropical-themed dinner nights
Family-style weekend meals
Meal prepping with a Hawaiian twist
Impressing guests with something unique yet simple

Why You’ll Love This Recipe:

Authentic Island Flavor: A sweet and savory marinade that captures the spirit of Hawaiian cuisine.
Easy to Make: Minimal prep with big payoff in taste.
Perfectly Grilled Chicken: Tender, juicy meat with caramelized edges.
Meal Prep Friendly: Great for leftovers and makes incredible sandwiches or rice bowls.
Versatile Cooking Options: Works on charcoal grills, gas grills, or grill pans.

Prep & Cook Time:

Prep Time: 10 minutes (plus 4–12 hours marinating)
Cook Time: 20–25 minutes
Total Time: Up to 13 hours (mostly inactive)
Servings: 4–6
Calories: ~350 per serving

Ingredients:

3 lbs boneless, skinless chicken thighs
1 cup pineapple juice
1/2 cup soy sauce
1/3 cup brown sugar
1/4 cup ketchup
1/4 cup rice vinegar
1 tbsp sesame oil
2 garlic cloves, minced
1 tbsp fresh ginger, grated
1/4 tsp crushed red pepper (optional)
Chopped scallions and sesame seeds (for garnish)

Ingredient Highlights:

Pineapple Juice: The key to tropical sweetness and natural tenderizing.
Soy Sauce: Deep umami flavor that balances the sweetness.
Ginger and Garlic: Add aromatic warmth and depth.
Brown Sugar: Caramelizes on the grill for a sticky, craveable glaze.
Chicken Thighs: Stay moist and flavorful when grilled.

Step-by-Step Instructions:

Make the Marinade: In a mixing bowl, combine pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes.
Marinate the Chicken: Place chicken in a large resealable bag or bowl. Pour in the marinade, cover, and refrigerate for at least 4 hours (preferably overnight).
Preheat the Grill: Heat your grill to medium-high. Oil the grates to prevent sticking.
Grill the Chicken: Remove chicken from marinade and shake off excess. Grill for 5–7 minutes per side, basting occasionally with reserved marinade until chicken is cooked through and slightly charred.
Rest and Serve: Let chicken rest for 5 minutes. Slice or serve whole, garnished with scallions and sesame seeds.

Serving Suggestions:

Classic Combo: You can’t go wrong serving this over a big scoop of steamed white rice or fragrant coconut rice. The sweet-savory juices from the chicken soak right in and make every bite irresistible.
Tropical Pairing: Grill some pineapple slices alongside the chicken for caramelized, juicy bursts of flavor—or spoon on a bright mango salsa to balance the smokiness with some sweet acidity.
Build a Bowl: Go full island-style by layering sliced Huli Huli Chicken in a bowl with steamed veggies, shredded carrots, edamame, and pickled red onions. Drizzle with extra sauce and top with sesame seeds for a colorful, balanced meal.
Sandwich-Style: Pile sliced chicken onto toasted brioche buns or Hawaiian rolls, then top with creamy coleslaw or pickled cabbage. Perfect for backyard BBQs or easy weeknight dinners.
Wraps & Salads: Slice the chicken thin and use it to fill lettuce wraps or whole wheat tortillas, or toss it into a hearty green salad with cucumbers, avocado, and crispy wonton strips. It’s light, fresh, and full of protein.
Brunch Remix: Dice leftover chicken and fold it into a cheesy omelet or breakfast hash with sweet potatoes. It’s a tropical brunch twist that’s both unexpected and delicious.

Additional Tips:

Reserve a portion of the marinade before adding chicken if you plan to use it for basting.
Chicken thighs are ideal, but breasts can be used if preferred—just watch the cook time.
Marinate overnight for the most flavor.
Use a meat thermometer—chicken is done at 165°F.

Recipe Variations:

Spicy Huli Huli Chicken: If you like to bring the heat, add ½ to 1 teaspoon of crushed red pepper flakes or a spoonful of sriracha to the marinade. It gives the sweet and smoky glaze a bold kick that spice-lovers will go crazy for.
Oven-Baked Version: No grill? No problem. Preheat your oven to 400°F and bake the marinated chicken on a foil-lined sheet pan for 25–30 minutes, flipping once halfway through. For that signature caramelized char, switch on the broiler for the last 3–5 minutes—watch closely!
Grilled Pineapple Huli Huli Bowls: Turn it into a full tropical meal by grilling thick pineapple rings until caramelized and pairing them with jasmine or coconut rice. Slice the chicken, layer it in a bowl with the pineapple, and drizzle with extra glaze—vacation vibes in every bite.
Gluten-Free Option: Make it safe for gluten-sensitive friends by swapping out regular soy sauce for tamari or coconut aminos. You still get that deep, umami-rich flavor without the wheat.
Vegetarian Huli Huli: The marinade works beautifully on tofu or tempeh. I press extra-firm tofu, slice it into thick slabs, and let it marinate overnight. Grill or sear it until golden and serve it up just like you would with chicken—it soaks up the glaze like a sponge.
Hawaiian BBQ Wraps: For a quick lunch twist, slice the grilled chicken and tuck it into flour tortillas with coleslaw, pineapple chunks, and a drizzle of sauce. It’s like a luau you can hold in your hand.

Storage & Freezing:

Refrigerator

Store it right: Keep any leftover cooked chicken in an airtight container and refrigerate for up to 4 days. The flavors actually deepen overnight, so leftovers are fantastic the next day.
Meal prep win: Slice the chicken and portion it into containers with rice, grilled veggies, or pineapple for grab-and-go lunches or quick dinners all week.
Sauce tip: Save any leftover marinade (that hasn’t touched raw chicken) to drizzle over reheated portions for an extra flavor boost.

Freezer

Uncooked & marinated: Freeze raw, marinated chicken in a zip-top freezer bag for up to 2 months. Lay it flat for easy stacking and quicker thawing. When ready, thaw overnight in the fridge and grill as usual.
Cooked chicken: Grilled chicken freezes beautifully. Let it cool, then pack in freezer-safe containers or bags for up to 3 months. Ideal for tossing into last-minute rice bowls, salads, or wraps.
Pro tip: Label your bags with the date and whether the chicken is cooked or raw. Future-you will thank you!

Reheat

Stovetop: For the best texture, reheat the chicken in a hot skillet with a splash of water or reserved marinade. It helps restore moisture and brings back that glossy glaze.
Microwave: If you’re in a rush, microwave in 30–60 second bursts, flipping halfway through. Cover loosely with a damp paper towel to prevent drying out.
Avoid drying out: Don’t overheat—Huli Huli Chicken should stay tender and juicy, not tough or rubbery.

Equipment Needed:

Grill or grill pan
Mixing bowls
Tongs
Meat thermometer
Resealable plastic bag or container for marinating

FAQs (From People Also Ask):

What is Huli Huli Chicken made of?
Huli Huli Chicken is made with chicken thighs marinated in a sweet and savory blend of pineapple juice, soy sauce, brown sugar, garlic, and ginger. It’s traditionally grilled and basted for deep caramelized flavor.

Can I bake Huli Huli Chicken instead of grilling?
Yes, you can bake Huli Huli Chicken at 400°F for 25–30 minutes and broil for a few minutes at the end to achieve a charred finish.

How long should you marinate Huli Huli Chicken?
For best flavor, marinate for at least 4 hours and up to 12 hours. Overnight marinating gives the most flavorful and tender result.

What does Huli Huli mean?
“Huli” means “turn” in Hawaiian. The name comes from the traditional method of turning the chicken over a grill while basting.

Is Huli Huli Chicken spicy?
Not typically, but you can easily make it spicy by adding red pepper flakes or hot sauce to the marinade.

External Links:

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Huli Huli Chicken

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Mark Anthony

Fire up the grill for this juicy and flavorful Huli Huli Chicken—marinated in a bold mix of pineapple juice, soy sauce, garlic, and ginger, then grilled to smoky perfection. This island-inspired dish is perfect for backyard cookouts, family dinners, or meal prep with a tropical twist.

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Prep Time 10

Cook Time 25

Marinating 4

Total Time 4 35

Servings 6

Calories 350 kcal

Ingredients

3 lbs boneless skinless chicken thighs
1 cup pineapple juice
1/2 cup soy sauce
1/3 cup brown sugar
1/4 cup ketchup
1/4 cup rice vinegar
1 tbsp sesame oil
2 garlic cloves minced
1 tbsp fresh ginger grated
1/4 tsp crushed red pepper optional
Chopped scallions and sesame seeds for garnish

Instructions

Make the Marinade: In a mixing bowl, combine pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes.
Marinate the Chicken: Place chicken in a large resealable bag or bowl. Pour in the marinade, cover, and refrigerate for at least 4 hours (preferably overnight).
Preheat the Grill: Heat your grill to medium-high. Oil the grates to prevent sticking.
Grill the Chicken: Remove chicken from marinade and shake off excess. Grill for 5–7 minutes per side, basting occasionally with reserved marinade until chicken is cooked through and slightly charred.
Rest and Serve: Let chicken rest for 5 minutes. Slice or serve whole, garnished with scallions and sesame seeds.

Notes

Huli Huli Chicken – Helpful Tips

Cooking Tips & Techniques
Use bone-in, skin-on chicken thighs or drumsticks for the juiciest, most flavorful result.
Marinate the chicken for at least 4 hours—or overnight—in a mixture of pineapple juice, soy sauce, brown sugar, garlic, and ginger for that signature sweet-savory taste.
Grill over medium heat, turning frequently and basting with reserved marinade to build layers of sticky glaze.
Use indirect heat for thicker pieces to avoid burning the sugars before the chicken cooks through.
Always boil your basting marinade separately before using it to brush over grilled chicken.

Serving Suggestions
Serve with steamed jasmine rice or Hawaiian-style mac salad for a traditional island pairing.
Add grilled pineapple rings and a sprinkle of green onions for extra tropical flavor.
Pair with a simple cucumber salad or slaw with rice vinegar dressing to balance the sweetness.
Slice and serve in Hawaiian rolls for Huli Huli sliders at your next cookout.
Try it alongside grilled corn on the cob brushed with a touch of the marinade.

Make-Ahead & Storage
Make-Ahead: Marinate the chicken a day ahead to save time and deepen the flavor.
Refrigerator: Store leftover cooked chicken in an airtight container in the fridge for up to 4 days.
Freezer: Freeze raw marinated chicken in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge before grilling.
Reheat: Reheat gently in the oven at 325°F, covered, or warm in a skillet with a splash of water or extra sauce to keep it juicy.

Tasty Variations to Try
Oven-Baked Huli Huli Chicken: No grill? Roast in the oven at 400°F for 35–40 minutes, basting halfway through.
Spicy Kick: Add sriracha or crushed red pepper flakes to the marinade for a little heat.
Huli Huli Chicken Skewers: Cube the chicken and thread onto skewers with pineapple and red bell peppers.
Boneless Version: Use boneless chicken thighs for quicker grilling and easy slicing.
Vegetarian Twist: Marinate tofu or portobello mushrooms in the same sauce and grill until caramelized.

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Conclusion:

This Huli Huli Chicken recipe brings a taste of Hawaii right to your backyard grill. Every time I make it, the smoky-sweet aroma takes me straight back to the islands. It’s the kind of dish that turns a simple weeknight dinner into a mini getaway. With that caramelized glaze, juicy chicken, and bright tropical flavors, this one’s a showstopper every time.

So fire up the grill, gather your ingredients, and let the island vibes take over. And hey—when you plate it up and snap that perfect bite, include me in your post. I want to see your Huli Huli magic in action!