Huli Huli Chicken is a Hawaiian-inspired dish that brings the perfect balance of sweet, tangy, and savory flavors to your table. The name “Huli Huli” means “turn turn” in Hawaiian, referring to the traditional method of grilling chicken over an open flame while turning it repeatedly for even cooking. This easy recipe delivers the same bold flavors with ingredients you likely already have at home. Whether you’re grilling in the backyard or baking in your kitchen, this recipe will transport you straight to the islands.

Why You’ll Love Huli Huli Chicken

Huli Huli Chicken is more than just a meal—it’s an experience that brings a touch of tropical flavor to your everyday cooking. Here’s why it’s worth making:

Tropical Flavors at Home: The pineapple juice and soy sauce create a vibrant marinade that perfectly balances sweet, salty, and tangy notes.

Simple Ingredients, Big Flavor: No complicated or hard-to-find ingredients—this recipe uses staples like brown sugar, ketchup, and garlic to create bold, unforgettable flavors.
Versatility: Perfect for a casual barbecue, family dinner, or meal prep, it works well with a variety of sides like rice, veggies, or salad.
Easy Preparation: With minimal hands-on time, this dish is easy enough for weeknights but impressive enough for entertaining.

Ingredients You’ll Need

Here’s what you need to make this Hawaiian classic:

Chicken Thighs: 4 boneless, skinless chicken thighs. Thighs are preferred for their juiciness, but breasts or drumsticks work too.
Pineapple Juice: 1 cup of pineapple juice adds sweetness and tropical flair.

Soy Sauce: 1/2 cup for a salty, umami punch.
Brown Sugar: 1/2 cup to sweeten the marinade and create a caramelized glaze.
Ketchup: 1/4 cup for richness and a hint of tang.

Rice Vinegar: 1/4 cup for acidity to balance the flavors.
Garlic and Ginger: Freshly minced garlic (2 cloves) and grated ginger (1 teaspoon) add depth and warmth.
Black Pepper: A pinch for a mild spice kick.

Vegetable Oil: 1 tablespoon to prevent sticking while grilling.
Cilantro (Optional): Chopped fresh cilantro for garnish.

How to Make Huli Huli Chicken

Follow these step-by-step instructions to make this delicious recipe:

1. Prepare the Marinade
In a medium bowl, whisk together the pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, minced garlic, grated ginger, and black pepper. Whisk until the sugar dissolves and the ingredients are fully combined.

2. Marinate the Chicken
Place the chicken thighs in a large zip-top bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish, then refrigerate for at least 2 hours—overnight is best for maximum flavor absorption.

3. Preheat the Grill or Oven

For grilling: Preheat the grill to medium heat and lightly oil the grates to prevent sticking.
For baking: Preheat the oven to 375°F (190°C). Line a baking sheet with aluminum foil for easy cleanup.

4. Cook the Chicken

Grill Method: Remove the chicken from the marinade, reserving the liquid for basting. Grill the chicken for 6–8 minutes per side, basting with the reserved marinade occasionally. Cook until the internal temperature reaches 165°F (74°C).
Oven Method: Place the chicken on the prepared baking sheet. Bake for 25–30 minutes, basting with the reserved marinade every 10 minutes to infuse flavor and achieve a glossy finish.

5. Make the Glaze (Optional)
To create a thicker glaze, simmer the reserved marinade in a small saucepan over medium heat until it reduces by half. Brush this glaze over the chicken before serving for an extra burst of flavor.

6. Serve and Garnish
Once cooked, transfer the chicken to a serving platter. Garnish with freshly chopped cilantro if desired, and serve hot.

Perfect Pairings for Huli Huli Chicken

Huli Huli Chicken pairs wonderfully with a variety of side dishes. Here are some ideas to round out your meal:

Steamed Jasmine Rice: A neutral base that absorbs the rich marinade flavors.

Grilled Pineapple: Enhance the tropical vibe with caramelized pineapple slices.
Coconut Rice: Add a creamy, nutty element to your plate.
Asian Slaw: A crunchy, tangy salad that balances the sweetness of the chicken.

Roasted Vegetables: Simple, hearty sides like carrots, zucchini, or bell peppers complement the chicken beautifully.

Tips for the Best Huli Huli Chicken

Choose the Right Cut: Chicken thighs are ideal for their juiciness, but chicken breasts or drumsticks work well too. Adjust cooking times accordingly.
Marinate Overnight: While 2 hours is sufficient, marinating overnight deepens the flavor.

Don’t Skip the Glaze: Reducing the marinade into a glaze creates an irresistible, sticky coating.
Use a Meat Thermometer: Ensure the chicken is fully cooked by checking the internal temperature reaches 165°F (74°C).
Prep Extra Marinade: If you love extra sauce, double the marinade (reserve a portion before adding raw chicken) to use as a finishing glaze.

FAQ

1. Can I use canned pineapple juice?
Yes! Canned pineapple juice works perfectly in this recipe.

2. Is this recipe gluten-free?
To make it gluten-free, substitute regular soy sauce with tamari or a gluten-free soy sauce alternative.

3. How do I store leftovers?
Store cooked chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.

4. Can I freeze marinated chicken?
Absolutely! Place the chicken with the marinade in a freezer-safe bag and freeze for up to 2 months. Thaw in the refrigerator before cooking.

5. What if I don’t have a grill?
No problem! The oven method delivers equally delicious results.

Author: Emma Taei

Print Recipe

Description

A sweet and savory Hawaiian-inspired dish made with pineapple, soy sauce, and ginger-marinated chicken, perfect for grilling or baking.

Ingredients

Scale

4 boneless, skinless chicken thighs
1 cup pineapple juice

1/2 cup soy sauce
1/2 cup brown sugar
1/4 cup ketchup

1/4 cup rice vinegar
2 cloves garlic, minced
1 tsp grated fresh ginger

1/4 tsp black pepper
1 tbsp vegetable oil
Optional: Chopped fresh cilantro for garnish

Instructions

Prepare the Marinade: In a medium bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, garlic, ginger, and black pepper until the sugar dissolves.
Marinate the Chicken: Place the chicken thighs in a large zip-top bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated. Cover and refrigerate for at least 2 hours, preferably overnight, for maximum flavor.
Preheat the Grill or Oven:

For grilling: Preheat the grill to medium heat.
For baking: Preheat the oven to 375°F (190°C).

Cook the Chicken:

Grill: Remove the chicken from the marinade, reserving the marinade for basting. Grill the chicken for 6-8 minutes per side or until fully cooked, basting with the reserved marinade occasionally.
Oven: Place the chicken on a baking sheet lined with foil. Bake for 25-30 minutes, basting with the reserved marinade every 10 minutes.
Reduce the Marinade (Optional): To create a thicker glaze, simmer the reserved marinade in a small saucepan over medium heat until it reduces by half. Brush the glaze over the cooked chicken before serving.
Serve and Garnish: Serve the chicken hot, garnished with chopped cilantro if desired. Pair with rice, grilled vegetables, or a fresh salad.

Huli Huli Chicken Recipe: Sweet and Savory Hawaiian Delight