If you’re craving bold, sweet-savory grilled chicken with tropical flair, Hawaiian Huli Huli Chicken delivers unforgettable flavor with surprisingly simple ingredients. This island-inspired favorite features juicy chicken marinated in a rich blend of soy sauce, brown sugar, pineapple juice, garlic, and ginger, then grilled until caramelized and slightly charred. The result is tender, smoky chicken coated in a glossy glaze that’s equal parts sweet, tangy, and savory.
“Huli” means “turn” in Hawaiian, and traditionally the chicken is turned repeatedly over an open flame while being basted with extra marinade. While you don’t need a rotisserie grill to make it at home, you’ll still achieve that signature sticky glaze and beautiful char with a standard grill or grill pan. Perfect for backyard cookouts, summer dinners, or meal prep, Hawaiian Huli Huli Chicken is vibrant, crowd-pleasing, and packed with tropical flavor.
Why You’ll Love This Recipe
- Sweet, savory, and slightly smoky flavor
- Simple marinade with pantry-friendly ingredients
- Perfect for grilling season
- Great for meal prep or entertaining
- Family-friendly and easy to customize
Ingredients
For the Marinade
- 3/4 cup pineapple juice
- 1/2 cup low-sodium soy sauce
- 1/2 cup packed brown sugar
- 1/4 cup ketchup
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 teaspoon sesame oil
- 1/2 teaspoon freshly ground black pepper
For the Chicken
- 2 1/2 to 3 pounds boneless, skinless chicken thighs
(Bone-in thighs or drumsticks also work well.)
Optional Garnish
- Sliced green onions
- Sesame seeds
- Grilled pineapple slices
Step-by-Step Instructions
- Make the Marinade
In a medium bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, garlic, ginger, sesame oil, and black pepper. Whisk until the sugar dissolves completely. - Marinate the Chicken
Place the chicken thighs in a large resealable bag or shallow dish. Pour about three-quarters of the marinade over the chicken, reserving the remaining marinade for basting. Seal and refrigerate for at least 2 hours, preferably 6 to 8 hours. The longer it marinates, the deeper the flavor. - Prepare the Grill
Preheat your grill to medium heat (about 375–400°F). Lightly oil the grates to prevent sticking. - Grill the Chicken
Remove the chicken from the marinade, allowing excess to drip off. Discard the used marinade. Place the chicken on the grill and cook for about 5 to 7 minutes per side. Turn frequently to prevent burning due to the sugar content. - Baste for Extra Flavor
During the last few minutes of grilling, brush the reserved marinade over the chicken, turning and basting several times. This creates the signature glossy glaze and caramelized finish. - Check for Doneness
Cook until the internal temperature reaches 165°F and the outside is nicely charred in spots. - Rest Before Serving
Transfer the chicken to a platter and let rest for 5 minutes before serving. Resting helps retain juices.
Tips & Variations
Use Chicken Thighs for Best Results
Thighs stay juicy and are more forgiving on the grill than chicken breasts.
No Grill?
Cook in a grill pan or bake at 400°F for about 25 to 30 minutes, finishing under the broiler for caramelization.
Make It Spicy
Add 1 teaspoon sriracha or red pepper flakes to the marinade for heat.
Add Extra Glaze
Simmer the reserved marinade in a saucepan for 5 to 7 minutes until thickened, then brush over the chicken before serving. (Always boil marinade before using as a sauce.)
Turn It Into a Bowl
Slice the chicken and serve over rice with grilled pineapple, shredded cabbage, and a drizzle of extra sauce.
Serving Suggestions
Hawaiian Huli Huli Chicken pairs beautifully with steamed white rice or coconut rice to soak up the flavorful glaze. Add grilled pineapple slices or a simple cucumber salad for balance. Macaroni salad, grilled vegetables, or coleslaw also complement the sweet-savory profile.
For entertaining, serve the chicken sliced on a large platter with green onions and sesame seeds scattered over the top. It’s perfect for summer cookouts, potlucks, or casual family dinners.
Storage & Reheating
Refrigerator:
Store leftovers in an airtight container for up to 4 days.
Reheating:
Reheat gently in the microwave or in a skillet over medium-low heat. Add a splash of pineapple juice or water to keep the chicken moist.
Freezing:
Cooked chicken can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
Nutrition Information (Approximate)
Per serving (based on 6 servings):
- Calories: 360
- Protein: 28g
- Carbohydrates: 22g
- Fat: 18g
- Sugar: 18g
Nutrition values are estimates and will vary depending on exact ingredients used.
Hawaiian Huli Huli Chicken brings bold island flavor straight to your backyard grill. With its sweet pineapple marinade, savory soy glaze, and irresistible caramelized finish, it’s a recipe that’s guaranteed to impress. Try it once, and it may just become your go-to grilled chicken for summer and beyond.
