Huli Huli Chicken
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: ~2 hours 25 minutes (including Marinate Time: 2–12 hours)
Description
Huli Huli Chicken is a classic Hawaiian grilled chicken dish known for its sweet, savory, and slightly smoky glaze. The chicken is marinated in a rich pineapple-soy sauce, then grilled until beautifully caramelized and juicy, just like in the image with that glossy, sticky finish.
Ingredients
For the Chicken:
- 2 lbs chicken thighs (boneless or bone-in) or breasts
For the Marinade & Sauce:
- 1 cup pineapple juice
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1/4 cup ketchup
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
For Serving:
- Cooked white rice
- Grilled pineapple slices
- Green onions, sliced
Instructions
In a bowl, mix pineapple juice, soy sauce, brown sugar, ketchup, honey, garlic, ginger, rice vinegar, sesame oil, and black pepper until well combined.
Add chicken to the marinade and coat well. Cover and refrigerate for at least 2 hours, preferably overnight for deeper flavor.
Preheat grill to medium heat (around 375–400°F). Lightly oil the grates.
Remove chicken from marinade and place on the grill. Cook for about 6–7 minutes per side, turning occasionally.
While grilling, brush the chicken with reserved marinade (or simmered sauce) to build that sticky, caramelized coating.
Cook until the chicken is fully done (internal temp 165°F / 75°C) and nicely charred with a glossy finish.
Serve over rice with grilled pineapple and garnish with green onions.
Notes
- The sugars in the marinade create that caramelized glaze
- Always cook marinade before using as a sauce
- Chicken thighs stay juicier than breasts
- Grill marks and slight char add flavor
- Pineapple enhances the sweet-savory balance
Nutrition
- Serving Size: Per serving
- Calories: 390
Variations
- Use chicken breasts for a leaner option
- Add chili flakes for a spicy version
- Bake instead of grill at 400°F for 25–30 minutes
- Add teriyaki sauce for deeper flavor
- Use fresh pineapple for best taste
Serving Suggestions
- Serve over jasmine or white rice
- Pair with macaroni salad (Hawaiian style)
- Add to rice bowls with veggies
- Serve with grilled vegetables
- Use leftovers in wraps or sandwiches
Tips
- Marinate overnight for best flavor
- Do not cook on very high heat or sugar may burn
- Turn frequently for even caramelization
- Let chicken rest before serving
- Use a brush to layer glaze gradually
Prep Time / Cook Time / Total Time
Prep Time: 10 minutes
Marinate Time: 2–12 hours
Cook Time: 15 minutes
Total Time: about 2 hours 25 minutes
Nutritional Info (Approx.)
Calories: 390 per serving
Protein: 28g
Carbohydrates: 30g
Fat: 18g
Sugar: 22g
FAQs
Why is it called Huli Huli Chicken?
“Huli” means “turn” in Hawaiian. The chicken is traditionally cooked on a grill and turned repeatedly while being basted with sauce, which gives it that signature caramelized coating.
Can I make this without a grill?
Yes, you can bake or pan-cook the chicken. Baking at 400°F works well, and you can broil at the end to get that caramelized finish.
How do I get that sticky glaze like in the image?
The key is brushing the sauce multiple times during cooking. Let each layer caramelize before adding more to build that glossy coating.
Can I use canned pineapple juice?
Yes, canned pineapple juice works perfectly. Just make sure it’s 100% juice for the best flavor.
How do I store leftovers?
Store in an airtight container in the fridge for up to 4 days. Reheat gently and add a little extra sauce to keep it moist.