Hawaiian Huli Huli Chicken: A Sweet, Smoky Island Classic
When you close your eyes and imagine the salty breeze off the Pacific, the sound of a backyard grill, and the aroma of pineapple mingling with soy sauce, you’re halfway to Hawaii. The first time you taste Hawaiian Huli Huli Chicken, it feels like a sunny vacation on your plate. I remember making this dish for a summer cookout—the sweet-smoky scent drifted down the street, and neighbors wandered over just to ask what was cooking. That’s the power of this recipe: it turns an ordinary evening into an island gathering.
What Is Huli Huli Chicken? Origins, Name & Flavor Profile
The Meaning Behind the Name
“Huli huli” literally translates to “turn turn” in Hawaiian. The name comes from the traditional method of flipping chicken over an open fire while basting it with a sticky-sweet glaze. You can almost picture locals at a fundraiser, the air rich with smoke and the chatter of friends, as rows of golden chicken spin slowly on spits.
A Taste of Hawaii at Home
You don’t need a beachside luau to enjoy this. The magic lies in its balance of flavors: the marinade blends pineapple juice for brightness, soy sauce for saltiness, brown sugar or honey for sweetness, and fresh ginger and garlic for depth. When the sugars caramelize over a grill, you get a sweet-savory crust that’s irresistible.
Ingredients & Kitchen Tools You’ll Need
Essential Ingredients
- 3–4 lbs bone-in chicken thighs or drumsticks (skin-on for best flavor)
- 1 cup pineapple juice
- ½ cup soy sauce (or tamari for gluten-free)
- ½ cup brown sugar
- ¼ cup ketchup
- 2 tablespoons rice vinegar or apple cider vinegar
- 1 tablespoon fresh ginger, grated
- 3 garlic cloves, minced
- 2 tablespoons vegetable oil
- Optional: crushed red pepper flakes or a splash of hot sauce for heat
Kitchen Tools
- Charcoal or gas grill (or broiler if you’re indoors)
- Basting brush
- Mixing bowls and measuring cups
- Meat thermometer for perfect doneness
Using fresh pineapple juice instead of canned can elevate the marinade’s brightness, and a charcoal grill adds that authentic smoky edge.
Step-by-Step Preparation & Cooking Methods
Marinating for Maximum Flavor
Start by whisking pineapple juice, soy sauce, brown sugar, ketchup, vinegar, ginger, and garlic in a large bowl. Set aside about half a cup of this mixture for basting later. Place your chicken pieces in a resealable bag or shallow dish, pour the rest of the marinade over, and let them rest in the fridge for at least four hours—overnight if possible. The longer soak infuses every bite with that tropical tang.
Grilling the Chicken
Preheat your grill to medium heat. Lightly oil the grates to prevent sticking. Lay the chicken skin-side down and grill for about 6–8 minutes per side, turning (or “huli-ing”) frequently and basting with the reserved sauce. You want a glossy glaze and an internal temperature of 165°F. For extra smokiness, use indirect heat for part of the cooking or add a handful of soaked wood chips to the coals.
Oven or Broiler Option
No grill? Arrange marinated chicken on a foil-lined baking sheet and broil on high, flipping and basting often until caramelized. You’ll still get that sticky crust and juicy texture, even without an outdoor flame.
Dietary Variations & Ingredient Substitutions
Gluten-Free
Swap soy sauce with tamari or coconut aminos, and double-check your ketchup and vinegar labels for hidden gluten.
Vegan or Vegetarian
Use extra-firm tofu or jackfruit in place of chicken. Press tofu to remove moisture, marinate as you would the chicken, and grill or broil until charred.
Low-Calorie
Opt for skinless chicken breasts or tenderloins, reduce the brown sugar slightly, and grill over high heat for a quicker cook without extra fat.
Halal
Choose halal-certified chicken and ensure your soy sauce and condiments meet your dietary standards. The marinade itself is already halal-friendly once you’ve verified the ingredients.
These swaps keep the heart of Hawaiian Huli Huli Chicken intact while meeting different dietary needs.
What to Serve With Huli Huli Chicken – Sides, Pairings & Presentation
Traditional Hawaiian Pairings
Serve your chicken with steamed white rice, Hawaiian macaroni salad, or grilled pineapple slices. The rice soaks up extra glaze, while the macaroni salad adds a creamy counterpoint to the smoky sweetness.
Modern Twists
If you’d like a lighter spread, try a fresh mango slaw or roasted vegetables. A quinoa salad with citrus dressing also pairs beautifully. Garnish your platter with chopped green onions or sesame seeds for a pop of color and crunch.
Leftover Ideas
Shred leftover chicken into wraps, grain bowls, or even a sweet-and-savory pizza topping. The smoky glaze makes weekday lunches anything but boring.
Storage, Make-Ahead & Reheating Tips
Marinate your chicken up to 24 hours in advance to save time on busy evenings. Once cooked, store leftovers in an airtight container in the fridge for up to three days or freeze for up to two months. To reheat without drying out, warm in a 325°F oven covered with foil or pop pieces in an air fryer for a few minutes. Avoid microwaving for too long, as it can toughen the meat.
Making extra marinade and freezing it in small portions is a great shortcut—next time, you’ll be halfway to a backyard luau before you even fire up the grill.
Every bite of Hawaiian Huli Huli Chicken captures the spirit of island hospitality: sweet, smoky, and shared among friends. Whether you grill it outdoors with neighbors stopping by or broil it on a rainy evening, this dish transforms your table into a tropical getaway. When you serve it with pineapple slices and a smile, you’re not just making dinner—you’re inviting a little piece of Hawaii into your home.
FAQ
What does “huli huli” mean?
“Huli” is a Hawaiian word meaning “turn”. In Hawaiian Huli Huli Chicken, the name refers to the way the chicken is turned over the fire or grill while being basted. You get even cooking and that char-kissed, smoky glaze this way.
How is Huli Huli chicken different from teriyaki chicken?
While both teriyaki and Huli Huli Chicken have sweet and savory elements, Huli Huli adds pineapple juice (or tropical juice), often garlic and ginger in different proportions, and emphasizes grilling with basting. Teriyaki tends to be thicker, with ingredients like mirin or sake, and more of a glaze rather than the sweet, tangy, smoky flavor balance you find in Huli Huli.
Can I cook Huli Huli chicken indoors if I don’t have a grill?
Yes, you can. Use your broiler or oven, placing chicken on a rack so heat circulates. Broil or bake, turning and basting frequently to mimic that grill char. It won’t be exactly like over charcoal, but still be delicious.
How long should I marinate Huli Huli chicken for the best flavor?
For a good flavor boost, marinate at least 4 hours. Overnight (8-12 hours) gives the best result. If you’re short on time, even 1–2 hours helps, but the longer you marinate, the deeper the taste.
Can I make Huli Huli chicken gluten-free?
Absolutely. Replace regular soy sauce with tamari or coconut aminos, make sure your ketchup and any sauces are labeled gluten-free, and check all marinades for hidden gluten sources. These swaps let you enjoy the rich, sweet-smoky profile without gluten worries.
Print
Hawaiian Huli Huli Chicken
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Halal
Description
Juicy, smoky-sweet Hawaiian Huli Huli Chicken with pineapple glaze. Grilled or broiled, it brings bright island flavors to your dinner table.
Ingredients
3–4 lbs bone-in chicken thighs or drumsticks (skin-on)
1 cup pineapple juice
½ cup soy sauce (or tamari for gluten-free)
½ cup brown sugar
¼ cup ketchup
2 tbsp rice vinegar or apple cider vinegar
1 tbsp fresh ginger, grated
3 garlic cloves, minced
2 tbsp vegetable oil
Optional: crushed red pepper flakes or a splash of hot sauce
Instructions
Whisk pineapple juice, soy sauce, brown sugar, ketchup, vinegar, ginger, and garlic. Reserve ½ cup marinade for basting.
Place chicken in a resealable bag or dish. Pour remaining marinade over chicken. Refrigerate 4–12 hours.
Preheat grill to medium heat (or broiler if indoors). Lightly oil grates.
Grill chicken skin-side down 6–8 minutes per side, turning frequently (“huli-ing”) and basting with reserved marinade until caramelized and internal temperature reaches 165°F.
Rest the chicken for a few minutes before serving. Garnish with pineapple wedges and green onions.
Notes
For a deeper flavor, marinate overnight.
Use fresh pineapple juice for a brighter taste.
Oven/broiler works if you don’t have a grill.
Leftovers are great in wraps, salads, or grain bowls.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling or Broiling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 chicken piece (approx. 6 oz cooked)
- Calories: 320
- Sugar: 15 g
- Sodium: 780 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0 g
- Protein: 32 g
- Cholesterol: 115 mg
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