Hawaiian Huli Huli Chicken: Amazing Island Flavor

Name: Hawaiian Huli Huli Chicken: Amazing Island Flavor
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Hawaiian
Ingredients: 1 tablespoon sesame oil; 1 teaspoon grated fresh ginger; 2 cloves garlic, finely chopped; 2 tablespoons packed brown sugar; 60 ml soy sauce; 120 ml pineapple juice; 240 ml teriyaki sauce; 1 ripe pineapple, cut into rings; 4 boneless, skinless chicken thighs or breasts; Chopped green onions, for garnish; Toasted sesame seeds, for garnish

by Fatima Garcia

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22 de January de 2026

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Hawaiian Huli Huli Chicken has been my go-to for summer cookouts ever since I first tasted it at a luau years ago. The smell of sweet, savory chicken caramelizing on the grill is pure paradise! I remember one particularly perfect Hawaiian grilled chicken I had, the glaze was sticky and slightly charred, and the meat was unbelievably juicy. It instantly transported me to the islands. This recipe captures that magic, bringing that authentic island flavor right into your backyard. Let’s get cooking!

Why You’ll Love This Hawaiian Huli Huli Chicken

Get ready to wow your taste buds! This Huli huli chicken recipe is a guaranteed crowd-pleaser that’s incredibly easy to make.

It delivers that irresistible sweet and savory flavor profile that makes Hawaiian food so addictive.
The pineapple and teriyaki glaze creates a beautiful caramelization on the grill.
It’s a fantastic way to bring a taste of the islands to any backyard gathering or family dinner.
This Huli huli chicken recipe is surprisingly simple, perfect for beginners and seasoned cooks alike.
The chicken comes out incredibly juicy and tender thanks to the marinade.
You’ll love the vibrant colors and tropical aroma as it cooks.
It’s a healthy and flavorful main dish that feels like a special occasion.

Ingredients for Huli Huli Chicken

Here’s what you’ll need to create this amazing Hawaiian grilled chicken. The secret to its incredible flavor lies in the Huli huli chicken marinade, a simple yet potent mix that infuses the chicken with tropical goodness.

1 tablespoon sesame oil – adds a subtle nutty depth
1 teaspoon grated fresh ginger – for that warm, spicy kick
2 cloves garlic, finely chopped – essential for pungent flavor
2 tablespoons packed brown sugar – helps with caramelization and sweetness
60 ml soy sauce – the salty base of our marinade
120 ml pineapple juice – provides sweetness and tenderizes the chicken
240 ml teriyaki sauce – for that classic sweet and savory profile
1 ripe pineapple, cut into rings – grills beautifully and adds fresh fruitiness
4 boneless, skinless chicken thighs or breasts – choose your favorite cut!
Chopped green onions, for garnish – for a fresh, oniony finish
Toasted sesame seeds, for garnish – adds a delightful crunch and nutty aroma

How to Make Hawaiian Huli Huli Chicken

Get ready for the most mouthwatering Hawaiian grilled chicken you’ve ever tasted! This recipe is surprisingly straightforward, making it an easy huli huli chicken to whip up for any occasion. Follow these simple steps, and you’ll have perfectly cooked, juicy chicken with that signature sweet and savory glaze.

Step 1: Start by preheating your grill to a medium-high heat, around 400°F (200°C). Make sure your grill grates are clean and lightly oiled. This prevents the chicken from sticking and ensures beautiful grill marks.
Step 2: While the grill heats up, prepare your chicken. Take your marinated chicken out of the fridge. Reserve all that delicious marinade in a separate bowl – this is liquid gold for basting!
Step 3: Carefully place the chicken thighs or breasts onto the hot grill grates. You should hear a satisfying sizzle as they hit the heat. Grill for about 6-7 minutes per side.
Step 4: Now for the magic! Start basting the chicken with the reserved marinade during the last few minutes of cooking. The sugars in the marinade will caramelize beautifully, creating that sticky, glossy finish. Keep basting and turning until the chicken reaches an internal temperature of 165°F (74°C). This ensures it’s cooked through and super juicy. This easy huli huli chicken comes together so fast!
Step 5: While the chicken finishes grilling, toss your pineapple rings onto the grill. Cook them for about 2-3 minutes per side, just until they get those lovely char marks and become slightly softened and caramelized. The aroma is incredible!
Step 6: Once the chicken is cooked and the pineapple is grilled, remove both from the grill. Let the chicken rest for about 5 minutes before serving. This allows the juices to redistribute, making it even more tender. Discard any leftover marinade that came into contact with raw chicken.
Step 7: Arrange the beautifully grilled chicken on a platter. Top with the caramelized pineapple rings. Garnish generously with chopped green onions and toasted sesame seeds for a pop of color and extra flavor. Your Hawaiian Huli Huli Chicken is ready to impress!

Hawaiian Huli Huli Chicken: Amazing Island Flavor - Hawaiian Huli Huli Chicken - additional detail

Pro Tips for the Best Hawaiian Huli Huli Chicken

Want to elevate your Hawaiian grilled chicken game? I’ve picked up a few tricks over the years that make a world of difference in achieving that perfect island flavor and juicy texture.

Always marinate your chicken for at least 2 hours, but overnight is even better. This allows the flavors to really penetrate the meat, ensuring every bite is packed with that delicious sweet and savory taste.
Don’t be afraid of a little char! The sugars in the marinade are meant to caramelize on the grill. Keep an eye on it, but let those grill marks develop for maximum flavor.
Ensure your grill is at the right temperature. Too low and the chicken will steam; too high and it will burn on the outside before cooking through. Medium-high is your sweet spot.

What’s the secret to perfect Hawaiian Huli Huli Chicken?

The real secret to truly authentic huli huli chicken is the balance of sweet and savory in the marinade, combined with patience. Letting the chicken marinate overnight allows those flavors to deepen significantly, and the caramelization from the sugars on the grill is key.

Can I make Hawaiian Huli Huli Chicken ahead of time?

Absolutely! You can marinate the chicken up to 24 hours in advance. Just keep it covered in the refrigerator. You can even grill the chicken ahead of time and gently reheat it later, though it’s best enjoyed fresh off the grill.

How do I avoid common mistakes with Huli Huli Chicken?

A common pitfall is not marinating long enough, leading to bland chicken. Another is overcrowding the grill, which prevents proper caramelization. Finally, always discard any unused marinade that touched raw chicken to ensure food safety.

Best Ways to Serve Hawaiian Huli Huli Chicken

This flavorful Hawaiian grilled chicken is incredibly versatile and pairs wonderfully with a variety of sides. For a true Hawaiian luau chicken experience, I love serving it with classic accompaniments like creamy macaroni salad and a fresh, vibrant pineapple coleslaw. The sweetness of the chicken is perfectly balanced by the creamy, tangy sides.

Another fantastic option is to serve it alongside steamed white rice or fluffy coconut rice to soak up any extra delicious glaze. A simple side of grilled vegetables, like bell peppers and zucchini, also complements the tropical flavors beautifully. It’s the perfect centerpiece for any summer barbecue or casual get-together!

Nutrition Facts for Hawaiian Huli Huli Chicken

Here are the approximate nutritional values for one serving of this delicious Hawaiian grilled chicken, including the pineapple and glaze. Remember that these numbers can vary slightly depending on the exact ingredients and portion sizes you use.

Calories: 385
Fat: 14.2 g
Protein: 32.6 g
Carbohydrates: 28.5 g
Sugar: N/A
Sodium: N/A
Fiber: N/A
Saturated Fat: N/A
Unsaturated Fat: N/A
Trans Fat: N/A
Cholesterol: N/A

Nutritional values are estimates and may vary based on specific ingredients used.

Hawaiian Huli Huli Chicken: Amazing Island Flavor - Hawaiian Huli Huli Chicken - additional detail

How to Store and Reheat Hawaiian Huli Huli Chicken

Leftover Hawaiian Huli Huli Chicken is a treasure, and knowing how to store and reheat it properly ensures you can enjoy those amazing island flavors later. Once your chicken has cooled down completely (this is important to prevent condensation and spoilage!), pack it into airtight containers. This helps maintain its moisture and prevents freezer burn. You can confidently store the cooked chicken in the refrigerator for about 3 to 4 days. If you want to keep this deliciousness for longer, freezing is your best bet. Wrap individual portions tightly in plastic wrap, then in foil, and freeze for up to 3 months. This makes for convenient future meals!

When you’re ready to enjoy your leftovers, reheating is simple. For refrigerated chicken, gently warm it in a skillet over low heat with a splash of water or a bit of extra marinade, or reheat it in a 300°F (150°C) oven until heated through. Frozen chicken should be thawed in the refrigerator overnight before reheating using the same methods. Avoid microwaving if possible, as it can sometimes dry out the chicken, but if you must, use a lower power setting and check frequently.

Frequently Asked Questions About Huli Huli Chicken

What is Huli Huli Chicken?

Huli Huli Chicken is a popular Hawaiian dish featuring chicken marinated in a sweet and savory sauce, traditionally grilled over a rotisserie that’s constantly turned – hence “huli,” meaning “turn” in Hawaiian. It’s known for its juicy texture and delicious caramelized glaze, making it a favorite at luaus and backyard barbecues. It’s a quintessential taste of island cooking!

Can I make Huli Huli Chicken without a rotisserie?

Absolutely! While traditional methods involve constant turning, you can achieve fantastic results on a standard grill or even in an oven. The key is the marinade and achieving that beautiful glaze. You’ll simply grill or bake the chicken, basting it frequently with the reserved marinade to build up the sticky, sweet coating. This makes it an easy huli huli chicken to prepare at home.

What makes Huli Huli Chicken so popular?

Its popularity stems from its incredible flavor profile – a perfect balance of sweet from pineapple and brown sugar, savory from soy sauce, with hints of ginger and garlic. This delicious combination, along with the appealing caramelized glaze achieved through grilling, makes it a standout dish. It evokes a sense of tropical vacation and shared enjoyment, making it a beloved choice for gatherings.

What are good side dishes for Huli Huli Chicken?

This Hawaiian grilled chicken pairs wonderfully with classic Hawaiian sides like macaroni salad, poi, or a fresh fruit salad. Steamed white rice or coconut rice is also a great choice to soak up the delicious glaze. For a heartier meal, consider grilled vegetables like corn on the cob, bell peppers, or zucchini.

Variations of Hawaiian Huli Huli Chicken You Can Try

While the classic grilled version is amazing, you can totally switch things up to make this Hawaiian grilled chicken your own! I love experimenting with different methods and flavors to keep things exciting.

Smoked Huli Huli Chicken: For a deeper, smoky flavor, try this recipe on your smoker. Cook at a lower temperature, around 225-250°F (107-121°C), and baste frequently. The smoke infuses beautifully into the sweet marinade, creating a truly unique taste.
Teriyaki Huli Huli Chicken: If you want to lean into the teriyaki flavor, feel free to increase the amount of teriyaki sauce in the marinade or even use a spicier version for a kick.
Island Style Grilled Chicken (Vegetarian): For a plant-based option, use firm tofu or large portobello mushrooms. Marinate them just like the chicken, but reduce the marinating time to about 30 minutes to an hour, as they absorb flavors more quickly.
Pineapple Huli Huli Chicken Skewers: Cut the chicken into bite-sized pieces and thread them onto skewers with chunks of fresh pineapple, bell peppers, and red onion. Grill until cooked through, basting as you go. This is a fun, easy huli huli chicken option for parties!

About the Author

Fatima Garcia