Huli Huli Chicken Recipe with Pineapple Glaze

If you’ve been dreaming about a tropical twist on your dinner routine, Huli Huli Chicken is the perfect recipe to bring bold, island-inspired flavors to your kitchen. Sweet, savory, and irresistibly smoky, this dish isn’t just another grilled chicken recipe—it’s a cultural experience you can recreate right on your backyard grill or stovetop.

Whether you’re planning a cookout, feeding your family, or meal prepping for the week ahead, this Huli Huli Chicken recipe delivers big flavor with minimal effort. Best of all, it’s easy to make, packed with real ingredients, and flexible enough for any cooking method you prefer.

What Is Huli Huli Chicken?

Originally created in the 1950s in Hawaii, Huli Huli Chicken quickly became a local favorite. The term “huli” means “to turn” in Hawaiian, referencing how the chicken was traditionally cooked—rotated over an open flame, basted frequently, and grilled to perfection.

What made it iconic wasn’t just the cooking method, but the marinade. A sticky-sweet glaze of pineapple juice, soy sauce, garlic, ginger, and brown sugar gave the chicken a rich umami depth with the perfect balance of tang and sweetness.

Over time, Huli Huli Chicken grew from a fundraiser favorite to a beloved comfort food across the Hawaiian islands—and now, it’s making waves on dinner tables everywhere.

Why You’ll Love This Huli Huli Chicken Recipe

You’re not just grilling chicken here. You’re building layers of flavor with every step:

• Bold and balanced marinade that hits sweet, salty, tangy, and savory notes all at once.
• Versatile cooking options that suit your lifestyle—grill it, bake it, or slow cook it.
• Great for entertaining or feeding a hungry family.
• Naturally gluten-adjustable with simple ingredient swaps.
• Freezer- and meal-prep friendly for easy weeknight dinners.

Whether you’re a seasoned cook or just getting into grilling, this yummy Huli Huli Chicken is as reliable as it is delicious.

Ingredients You’ll Need

Creating that signature Hawaiian flavor starts with fresh, pantry-friendly ingredients. Below is your full list for the perfect marinade and serving suggestions.

How to Make Huli Huli Chicken Step by Step

You don’t need special equipment to make this recipe stand out—just a solid marinade, some heat, and a little patience. Follow these detailed instructions to achieve juicy, flavorful Huli Huli Chicken every time.

Step 1: Make the Marinade

In a large mixing bowl, whisk together:

• 1 cup pineapple juice
• 1/2 cup soy sauce
• 1/2 cup brown sugar
• 1/4 cup ketchup
• 1/4 cup rice vinegar
• 4 minced garlic cloves
• 1 tablespoon grated fresh ginger
• 1 teaspoon sesame oil
• 1/2 teaspoon black pepper

This mixture is your magic glaze. The pineapple juice and brown sugar provide sweetness, while the soy sauce and vinegar add balance. Garlic and ginger round it all out with warmth and zest.

Pro tip: Taste the marinade before using it—you should notice a pleasant mix of sweet, salty, tangy, and a little savory spice. If you want more sweetness or acidity, adjust to your liking.

Step 2: Marinate the Chicken

Place your chicken in a large resealable plastic bag or shallow dish. Pour half of the marinade over the chicken, ensuring every piece is well coated.

Set the remaining marinade aside—you’ll use this later for basting.

• Seal or cover the chicken and refrigerate for at least 1 hour.
• For best flavor, let it marinate overnight.
• Avoid marinating for more than 24 hours, as the acidity can affect the chicken’s texture.

Step 3: Preheat the Grill

When you’re ready to cook, preheat your grill to medium-high heat (around 375°F–400°F). Make sure the grates are clean and lightly oiled to prevent sticking.

If you’re not using a grill, don’t worry—we’ll cover other cooking methods later.

Step 4: Grill the Chicken

Remove the chicken from the marinade and let the excess drip off. Discard this used portion—it’s not safe for basting.

Place the chicken on the grill:

• Grill for 6–7 minutes per side depending on thickness.
• Brush the chicken frequently with the reserved marinade, especially in the final minutes.
• Chicken is ready when it reaches an internal temperature of 165°F.

What you’re looking for is a deep golden glaze, slightly charred edges, and visible grill marks. The basting caramelizes on the surface, creating that sticky-sweet layer that makes Huli Huli Chicken so crave-worthy.

Step 5: Rest and Serve

Once grilled, move the chicken to a clean plate or cutting board. Let it rest for 3 to 5 minutes before slicing. This helps the juices redistribute, keeping each bite moist and flavorful.

Serve over a bed of fluffy white rice. Sprinkle with chopped green onions, and if you’re feeling festive, top with a few grilled pineapple rings for a juicy, smoky contrast.

Tips for the Best Yummy Huli Huli Chicken

Marinate Longer for Maximum Flavor

To get the full depth of that signature Hawaiian flavor, give your chicken time to soak. While an hour can do the trick, overnight marination is ideal. The longer the chicken sits in the marinade, the deeper the sweet, tangy, and savory notes will penetrate. Just don’t exceed 24 hours, or the acidity from the pineapple juice may start to change the texture of the meat.

Choose the Right Cut

Boneless, skinless chicken thighs are the top choice for this dish. They stay moist and tender even under high heat, making them ideal for grilling. Chicken breasts are a leaner alternative and still work well, but they’ll require more attention on the grill to avoid drying out. You can pound breasts slightly thinner for more even cooking.

Grill Over Medium-High Heat

This is where caramelization happens. Medium-high heat—around 375°F to 400°F—gives you those beautiful grill marks and helps the sugars in the marinade glaze the chicken. If the heat is too high, the sugar can burn before the chicken is done. Too low, and you’ll miss out on that crave-worthy sear.

Don’t Skip the Basting

Use the reserved (unused) marinade to baste your chicken as it cooks. Every layer of basting builds on the last, helping form a glossy, sticky coating that clings to the meat. This also keeps the chicken moist throughout the grilling process. Start basting after the first flip and continue until the chicken is nearly done.

Let It Rest Before Slicing

Resting the chicken for 3 to 5 minutes after grilling is critical. It allows the juices to redistribute evenly, which means each bite will be juicy and flavorful. Cutting too soon releases those juices and can result in dry meat.

Use Fresh Pineapple Juice When Possible

If you have a juicer or blender, making your own pineapple juice adds brightness that canned juice can’t match. The freshness elevates the marinade and intensifies the flavor profile without any added preservatives or syrups.

Try Adding a Smoky Element

If you’re using a charcoal grill, toss a few wood chips—like mesquite or applewood—into the coals. It adds a hint of smoke that pairs beautifully with the sweetness of the marinade.

Variations and Adaptations

Oven-Baked Huli Huli Chicken

No grill? No problem. Preheat your oven to 375°F. Place marinated chicken on a foil-lined baking sheet and bake for 25–30 minutes, basting halfway through with reserved marinade. If you want a grilled finish, broil for the last 2–3 minutes.

Stovetop Version

Use a heavy skillet or grill pan. Sear the chicken over medium-high heat for 6–7 minutes per side. In the last few minutes, pour in some of the reserved marinade and let it bubble into a sticky glaze.

Slow Cooker Option

For a hands-off version, add the chicken and half the marinade to your slow cooker. Cook on low for 4–5 hours. To finish, place the chicken under the broiler for 3–5 minutes to crisp the edges.

Make It Spicy

Add a teaspoon of chili flakes, a splash of hot sauce, or a diced jalapeño to the marinade for a sweet-heat combo.

Make It Gluten-Free

Use tamari or coconut aminos in place of soy sauce. Double-check labels on ketchup and other ingredients to be sure they’re certified gluten-free.

Try It as a Bowl

Serve sliced Huli Huli Chicken over a bowl of coconut rice with grilled vegetables, pickled red onion, and a drizzle of extra glaze. It’s a great meal-prep idea and ideal for healthy lunches

What to Serve with Huli Huli Chicken

Huli Huli Chicken is versatile enough to pair with a wide variety of sides, from traditional Hawaiian plate lunch components to modern BBQ favorites. Here are a few ideas:

• Steamed White Rice: A neutral base that soaks up all the glaze and juices.
• Grilled Pineapple Slices: Slightly charred and caramelized, these enhance the sweetness of the marinade.
• Coconut Rice: Infuse jasmine rice with a bit of coconut milk for a creamy, tropical twist.
• Hawaiian Macaroni Salad: A local favorite—rich, slightly tangy, and the perfect cool contrast to grilled meat.
• Grilled Corn or Veggie Skewers: Simple, colorful, and healthy additions to the plate.
• Tropical Salsa: Mango, pineapple, red onion, and cilantro tossed in lime juice adds brightness.
• Shredded into Sliders: Serve in Hawaiian-style rolls with cabbage slaw for easy entertaining.

Frequently Asked Questions About Huli Huli Chicken

What does “Huli Huli” mean?

“Huli” means “to turn” in Hawaiian. The name refers to the traditional method of cooking the chicken on a spit, turning it frequently while basting it with marinade. That rotation, or “huli,” helped the glaze build up while cooking over an open flame.

Can I make Huli Huli Chicken ahead of time?

Absolutely. You can marinate the chicken up to 24 hours in advance. Cooked chicken can also be stored in an airtight container in the fridge for 3 to 4 days. It reheats well in a skillet over medium heat with a splash of extra marinade or broth.

Is this Huli Huli Chicken recipe spicy?

The classic version isn’t spicy—it’s sweet and tangy with a savory undertone. If you like a bit of heat, you can easily customize it by adding chili flakes, sriracha, or a diced chili to the marinade.

Can I use other meats for this marinade?

Yes! The Huli Huli marinade works beautifully with pork chops, tofu, and even shrimp. Adjust cooking times accordingly, especially with seafood.

Do I need to use a grill?

Nope. While grilling offers that traditional smoky char, you can bake, broil, sear, or even slow cook your Huli Huli Chicken and still get delicious results. The marinade is the star of the show.

Can I freeze Huli Huli Chicken?

Yes. You can freeze the chicken in marinade for up to 3 months—just defrost in the fridge overnight before cooking. Cooked chicken also freezes well for future meals.

How do I know the chicken is done?

Use a meat thermometer to check the thickest part of the chicken. Once it reaches 165°F, it’s safe to eat. Avoid overcooking to maintain juiciness.

Why This Dish Works for Any Occasion

Huli Huli Chicken is more than just a recipe—it’s a flexible, feel-good meal that fits into nearly every kind of occasion. Whether it’s a quick weeknight dinner, a weekend family BBQ, or a potluck with friends, this dish hits all the right notes. The flavor is bold but not overpowering, the ingredients are simple, and the results are consistently delicious.

Its versatility is another reason it’s a smart go-to. You can scale it up for large groups, break it down for meal prep, or customize it to fit dietary needs. It also travels well and can be served hot or cold.

Plus, it brings a little tropical sunshine into your life—especially when the real thing feels far away.

Conclusion: Bring Island Flavor to Your Table

If you’re ready to break out of your chicken rut, this yummy Huli Huli Chicken recipe is your next go-to meal. It’s easy, flavorful, and flexible enough to suit nearly any kitchen or schedule. With just a few ingredients and a bit of patience, you’ll be rewarded with caramelized, smoky, and sweet bites that feel like a Hawaiian vacation in every forkful.

Now it’s your turn—fire up that grill or preheat the oven and give this a try. You’ll see why Huli Huli Chicken has remained a favorite for generations.

Tried this recipe? Leave a comment below with your experience. Got a friend who loves bold flavors? Share this recipe with them and bring a taste of Hawaii to their kitchen too.Tools

Huli Huli Chicken Recipe with Pineapple Glaze

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• Author: Chef Rina
• Total Time: 1 hour 30 minutes
• Yield: 4 1x

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Description

This easy Huli Huli Chicken recipe features juicy grilled chicken marinated in a sweet and tangy pineapple-soy glaze. A Hawaiian-inspired dish perfect for weeknights or summer cookouts.

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Ingredients

Scale 1x2x3x

• 2 pounds boneless, skinless chicken thighs or breasts

• 1 cup pineapple juice

• 1/2 cup soy sauce

• 1/2 cup brown sugar

• 1/4 cup ketchup

• 1/4 cup rice vinegar

• 4 cloves garlic, minced

• 1 tablespoon grated fresh ginger

• 1 teaspoon sesame oil

• 1/2 teaspoon black pepper

• 1 green onion, chopped (for garnish)

• Cooked white rice (for serving)

• Grilled pineapple slices (optional, for serving)

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Instructions

 

• Prepare the Marinade:
  In a mixing bowl, whisk together the pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, garlic, ginger, sesame oil, and black pepper until smooth.

• Marinate the Chicken:
  Place the chicken in a resealable bag or shallow dish. Pour half of the marinade over the chicken, reserving the remaining half for basting. Seal or cover and refrigerate for at least 1 hour, ideally overnight.

• Preheat the Grill:
  Heat your grill to medium-high. Remove the chicken from the marinade and discard the used portion.

• Grill the Chicken:
  Place the chicken on the grill and cook for about 6–7 minutes per side, brushing occasionally with the reserved marinade. Cook until the internal temperature reaches 165°F.

• Rest and Serve:
  Let the chicken rest for 3–5 minutes after grilling. Slice and serve over white rice. Garnish with chopped green onions and add grilled pineapple slices if desired.

• Prep Time: 15 minutes
• marinating time: 1 hour
• Cook Time: 15 minutes
• Category: Lunch

Nutrition

• Serving Size: 4
• Calories: 320 per serving