Hawaiian Huli Huli Chicken

This Hawaiian Huli Huli chicken is one of my go-to recipes when I want big tropical flavor with minimal effort. It features juicy chicken marinated in a sweet, tangy, and smoky sauce made with pineapple juice, soy sauce, ginger, and garlic. Grilled or baked, the chicken caramelizes beautifully and brings that irresistible island-style BBQ vibe right to my table.

Why You’ll Love This Recipe

I love this recipe because it’s loaded with flavor and incredibly easy to prepare. The marinade does all the heavy lifting, soaking into the chicken and giving it a bold, sweet-savory depth. Whether I’m grilling outside or cooking indoors, Huli Huli chicken always delivers juicy, tender meat with crispy edges and a sticky glaze that’s hard to resist.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken thighs or breasts

• Pineapple juice

• Soy sauce

• Brown sugar

• Ketchup

• Rice vinegar or apple cider vinegar

• Fresh garlic, minced

• Fresh ginger, grated

• Sesame oil (optional for extra flavor)

• Black pepper

• Green onions and sesame seeds for garnish (optional)

Directions

1. I whisk together the pineapple juice, soy sauce, brown sugar, ketchup, vinegar, garlic, ginger, sesame oil, and black pepper in a bowl to make the marinade.

2. I pour half of the marinade into a resealable bag or container with the chicken and refrigerate it for at least 2 hours, preferably overnight. I save the remaining marinade separately for basting or simmering into a glaze.

3. When ready to cook, I preheat the grill to medium heat or set the oven to 400°F (200°C).

4. I grill the chicken for 5–7 minutes per side, basting occasionally with the reserved marinade. If baking, I roast the chicken for 25–30 minutes, flipping once and basting halfway through.

5. I simmer the reserved marinade in a saucepan until it thickens slightly, then drizzle it over the cooked chicken before serving.

6. I garnish with chopped green onions and sesame seeds for extra flavor and a pop of color.

Servings and timing

This recipe serves 4–6 people. It takes about 10 minutes to prep, 2+ hours to marinate, and 15–30 minutes to cook, depending on the method. I usually plan around 2.5 to 3 hours total with marinating time included.

Variations

Sometimes I swap out the soy sauce for low-sodium or coconut aminos for a lighter option. I’ve also used chicken drumsticks or wings for a fun party dish. For a tropical twist, I grill pineapple slices alongside the chicken. And when I want more heat, I stir in a spoonful of Sriracha or chili flakes into the marinade.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use the oven at 350°F or a skillet over medium heat until warmed through. I spoon extra sauce over the top to keep the chicken moist. It also freezes well—I store cooked or uncooked marinated chicken for up to 2 months.

FAQs

Can I use chicken breasts instead of thighs?

Yes, I often use breasts when I want a leaner option. I just watch the cook time closely so they don’t dry out.

What does “Huli Huli” mean?

It means “turn, turn” in Hawaiian—traditionally, the chicken is cooked on a rotisserie, turning continuously over a flame.

Can I cook this on the stovetop?

Absolutely. I use a grill pan or skillet over medium-high heat and cook the chicken until golden and cooked through, about 6–8 minutes per side.

Do I have to reserve the marinade for basting?

Yes, I always keep half the marinade separate to avoid cross-contamination. I never reuse the marinade that’s touched raw chicken unless I boil it first.

What should I serve with Huli Huli chicken?

I love it with steamed rice, grilled pineapple, macaroni salad, or sautéed green beans. Coconut rice or Hawaiian rolls make it even more fun.

Conclusion

Hawaiian Huli Huli chicken brings big, bold, tropical flavor with every bite. It’s juicy, sweet, tangy, and perfect for grilling or roasting year-round. Whether I’m feeding a crowd or just craving something flavorful and fun, this recipe always brings that aloha spirit straight to the plate.