Aloha is served! Hawaiian Huli Huli Chicken is a legendary island dish that brings the sweet, smoky, and savory flavors of Hawaii straight to your backyard or oven. “Huli” means “turn” in Hawaiian, referring to the traditional method of grilling chicken between two racks and turning it constantly while basting with a sweet soy-ginger glaze. This recipe captures that authentic, sticky-sweet profile in an easy-to-make home version.
The magic lies in the marinade, which doubles as a glaze. It combines the tropical acidity of pineapple juice with the deep umami of soy sauce and the warmth of ginger and garlic. As the chicken cooks, the sugars in the fruit juice and brown sugar caramelize, creating a glossy, charred crust that is absolutely irresistible. It is the perfect balance of sweet and savory, making it a hit with both adventurous eaters and picky kids.
Why You’ll Love This Recipe
The “Sticky” Factor
Unlike standard grilled chicken that can be dry or bland, Huli Huli chicken is famous for its lacquer-like finish. The high sugar content in the pineapple juice and brown sugar reduces down to a sticky glaze that clings to the meat, ensuring every bite is packed with flavor.
Versatile Cooking Methods
While traditionally grilled over mesquite wood, this recipe is incredibly adaptable. You can grill it for that smoky char, bake it in the oven for convenience, or even make it in a slow cooker for tender, pulled chicken sandwiches. It tastes just as good on a rainy Tuesday indoors as it does at a summer BBQ.
Ingredients
- 3 lbs chicken thighs (bone-in or boneless)
- 1 cup pineapple juice
- 0.5 cup soy sauce (low sodium)
- 0.5 cup brown sugar, packed
- 0.25 cup ketchup
- 0.25 cup chicken broth
- 1 tbsp fresh ginger, grated
- 3 cloves garlic, minced
Instructions
- Whisk pineapple juice, soy sauce, sugar, ketchup, broth, ginger, and garlic.
- Reserve 1/2 cup of marinade for basting. Pour rest over chicken.
- Refrigerate chicken for at least 3 hours.
- Grill or bake chicken at 400°F until cooked through (165°F).
- Baste with reserved sauce frequently during cooking.
Nutrition
Ingredient Highlights & Substitutions
Essential Ingredients
Chicken Thighs: Bone-in, skin-on thighs yield the juiciest, most authentic result, but boneless skinless thighs or breasts work too (just watch the cooking time).
Pineapple Juice: The backbone of the flavor. Canned is consistent, but fresh is amazing.
Soy Sauce: Provides the savory saltiness. Use low-sodium to control the salt level.
Brown Sugar: Essential for the caramelization and sweetness.
Ginger & Garlic: Freshly grated is best for that zesty kick.
Ketchup: A small amount adds body and acidity to the sauce.
Smart Substitutions
If you want to reduce the sugar, you can swap brown sugar for honey or a monk fruit alternative, though the char might be less intense. Sherry vinegar or apple cider vinegar can be used if you don’t have rice vinegar. For a spicy kick, add a squirt of Sriracha or a pinch of red pepper flakes to the marinade.
If you enjoy flavor-packed chicken dishes, you might also love this Mediterranean Chicken Stir Fry for a different regional twist.
Step-by-Step Instructions
Prep Phase
In a medium bowl, whisk together the pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, fresh ginger, and minced garlic.
Crucial Step: Reserve about 1/2 to 1 cup of this mixture to use as the basting glaze later.
Place the chicken in a large Ziploc bag or glass dish and pour the remaining marinade over it. Seal and refrigerate for at least 3 hours, preferably overnight. The longer it sits, the better it tastes.
Cooking Phase
Grill Method: Preheat grill to medium-high heat. Oil the grates. Remove chicken from the bag (discard used marinade). Grill chicken for 5-7 minutes per side.
While grilling, brush the chicken generously with the reserved glaze every time you flip it (“Huli” it!). Continue cooking until the internal temperature reaches 165°F and the skin is charred and sticky.
Oven Method: Preheat oven to 400°F (200°C). Place chicken on a foil-lined baking sheet. Bake for 35-40 minutes. Baste with the reserved glaze every 10 minutes. Broil for the last 2-3 minutes to get that signature char.
Pro Tips for Perfect Results
Technique Secrets
Reserve the Sauce First: Never baste cooked chicken with the marinade that raw chicken was swimming in—that is a food safety hazard. Always separate the clean sauce before adding the chicken.
Watch the Sugar: Because of the sugar content, this chicken burns easily. Don’t walk away from the grill. If it starts to blacken too quickly, move it to indirect heat to finish cooking without burning.
Common Mistakes to Avoid
Using chicken breasts without adjusting time. Breasts dry out faster than thighs. If using breasts, pound them to even thickness and marinate for less time (acid can make white meat mushy if left too long).
| Ingredient | Flavor Profile | Function |
|---|---|---|
| Pineapple Juice | Sweet/Acidic | Tenderizer |
| Soy Sauce | Salty/Umami | Seasoning base |
| Ginger | Spicy/Warm | Aromatic |
| Brown Sugar | Sweet | Glaze & Color |
Serving Ideas & Pairings
Presentation & Plating
Serve the chicken on a large platter garnished with grilled pineapple rings, chopped green onions, and sesame seeds. The bright yellow pineapple against the dark glazed chicken is stunning.
Pairing Suggestions
Authentic Hawaiian Macaroni Salad and steamed white rice are the traditional sides. For a lighter option, a cucumber salad or roasted broccoli works perfectly.
Frequently Asked Questions
Can I freeze the chicken in marinade?
Yes! This is a great meal prep hack. Freeze raw chicken in the bag with marinade. Thaw in the fridge overnight and cook.
Is it gluten-free?
Only if you use Tamari or a certified gluten-free soy sauce.
Can I make the sauce thicker?
Yes, simmer the reserved glaze in a small saucepan with a teaspoon of cornstarch slurry until it thickens into a syrup.
Conclusion
Hawaiian Huli Huli Chicken is more than just a recipe; it’s a mood. It brings a laid-back, tropical vibe to your dinner table with flavors that are bold, sweet, and incredibly satisfying.
