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Juicy Hawaiian Huli Huli Chicken

Featured in: Easy Dinners for Busy Evenings

Huli Huli Chicken brings Hawaii's tasty goodness straight to your dinner table. The meat soaks in a mix of pineapple juice, soy sauce, fresh ginger, and garlic that makes it super juicy and packed with flavor. What's cool about this dish is how you cook it - you keep turning and brushing the chicken, so the sauce gets all sticky and caramelized. It's best when it sits in the marinade for a day or two, but you can still make it work with just a few hours. Just don't use fresh pineapple juice - grab the canned stuff instead or your chicken might turn mushy. Top it off with some grilled pineapple and green onions for the real Hawaiian feel.
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Updated on Thu, 24 Apr 2025 17:16:46 GMT
Huli Huli Chicken (Tropical Hawaiian chicken) Pin it
Huli Huli Chicken (Tropical Hawaiian chicken) | tastefullyrecipe.com

This juicy Hawaiian grilled chicken combines tangy and sweet elements in every bite. The special pineapple marinade turns regular chicken into a glossy, flavor-packed dish with an amazing crust that brings island cooking right to your table. I've made this for countless family get-togethers and can tell you that just the smell of it cooking brings everyone running to see when dinner's ready.

I've watched this dish disappear at every backyard party I've hosted. Even folks who normally pick at their food grab seconds. When I taste that mix of sweet and savory, I'm instantly taken back to dinners in Hawaii where cooking aromas float through the evening air as the sun goes down.

Key Ingredients Breakdown

  • Chicken thighs or breasts: Go for pieces with skin on for extra flavor and that wonderful crispy outside
  • Pineapple juice: Grab the canned stuff instead of fresh to keep your chicken from getting too soft
  • Fresh ginger root: Pick out hard pieces without blemishes for the brightest kick
  • Kikkoman soy sauce: This gives you that deep savory base that makes everything pop
  • Brown sugar: The dark kind adds richer caramel notes and helps create that beautiful browning

Making Your Island Chicken

Getting started: Mixing your marinade
Stir everything until sugar completely melts. Split the mixture in half, saving some for brushing later.
Soaking your chicken
Put chicken in glass dish or sealable bag. Cover with marinade so all pieces get coated. Pop in the fridge to let flavors sink in.
Mastering the grill
Heat grill to medium-high. Start with skin facing upward. Brush with your saved marinade as it cooks.
Finishing touches
Look for golden-brown color. Check that inside temp hits 165°F. Let it sit before cutting for maximum juiciness.

The fresh ginger really makes this dish special for my family. Seeing my kids' faces light up when they taste that perfect sweet-savory mix reminds me why this has become our weekend tradition.

Getting Your Timing Right

Traditional Huli Huli Chicken Pin it
Traditional Huli Huli Chicken | tastefullyrecipe.com

Getting your timing right takes this from just okay to amazing. Let it marinate at least three hours, but leaving it overnight works even better. When you're cooking, be patient and turn it often. This creates that gorgeous brown outside while keeping the inside super juicy.

Tasty Side Dish Ideas

The right sides make this meal complete. Fluffy white rice soaks up all the tasty sauce, and a scoop of macaroni salad adds a creamy touch. For something extra special, try grilling pineapple slices alongside your chicken for a true taste of the islands.

Make It Your Way

You can switch things up based on what you like. Try chicken breasts if you want something leaner, or swap in pork for a different twist. If you can't do gluten, coconut aminos work great instead of soy sauce. You can also play with the sugar amount to make it more or less sweet while still getting that awesome glaze.

Storing Leftovers

Keep any extra chicken in a sealed container for up to three days. When warming it up, wrap in foil with a splash of leftover marinade to keep it from drying out. Your best bet is warming it slowly in a cooler oven rather than zapping it in the microwave.

Close-up Huli Huli Chicken Recipe Pin it
Close-up Huli Huli Chicken Recipe | tastefullyrecipe.com

This dish has become my favorite way to bring a taste of Hawaii to dinner. The mix of sweet, savory and tangy flavors creates a meal nobody forgets. It really captures what island cooking is all about.

Frequently Asked Questions

→ Can I use fresh pineapple juice for my Huli Huli Chicken?
Don't use fresh pineapple juice as its strong enzymes will make your chicken mushy. Stick with canned or bottled juice from the store shelf, not the cold section.
→ How long should I let the chicken sit in the marinade?
The chicken tastes best after sitting in the marinade for 24-48 hours. In a rush? You can get away with just 3 hours, but you'll need to brush the sauce on more often while cooking.
→ What chicken parts work best for this dish?
Boneless thighs give you the juiciest results with amazing caramelization, but chicken breasts will still turn out tasty if that's what you prefer.
→ What goes well on the side with Huli Huli Chicken?
Locals love it with grilled pineapple, a scoop of rice, and macaroni salad. It's also great with Asian slaw or pineapple-studded fried rice.
→ How can I tell when my chicken is fully cooked?
Thighs should hit 75°C/167°F inside, while breast meat needs to reach 65°C/150°F at its thickest point.

Sweet Hawaiian Chicken

Try this mouthwatering Huli Huli Chicken dish, a Hawaiian BBQ classic soaked in pineapple juice with a blend of tasty Asian flavors.

Prep Time
10 Minutes
Cook Time
12 Minutes
Total Time
22 Minutes
By: Patricia


Difficulty: Intermediate

Cuisine: Hawaiian

Yield: 6 Servings

Dietary: Dairy-Free

Ingredients

→ Main

01 3 lb / 1.5 kg chicken thighs
02 1 tbsp cooking oil

→ Marinade

03 3/4 cup unsweetened canned pineapple juice
04 1 1/2 tbsp ginger, freshly grated
05 1 1/2 tbsp garlic, freshly grated
06 1/2 cup tomato ketchup
07 1/2 cup soy sauce
08 1/4 cup Chinese cooking wine or sherry
09 1/4 cup brown sugar
10 1 tbsp Sriracha
11 2 tbsp rice vinegar
12 1 tbsp sesame oil, toasted

→ Garnishes

13 Green onion, sliced
14 Pineapple slices, grilled

Instructions

Step 01

Combine all marinade ingredients in a bowl. Take out 3/4 cup (185 ml) and set it aside for later basting. Pour what's left over your chicken in a glass or ceramic dish. Make sure the chicken gets completely covered, then stick it in the fridge for 1-2 days.

Step 02

Put some oil on your BBQ grill and warm it up to medium high. If you don't have a grill, just warm up some oil in a pan over medium high heat instead.

Step 03

Take the chicken out of the marinade and let the extra stuff drip off. Put it on your BBQ or in your pan. Cook one side for about 2-3 minutes until it looks golden brown, and turn down the heat if needed. Then flip it over and cook for another 2 minutes.

Step 04

Now grab that marinade you saved earlier and brush plenty on the chicken, then flip and cook for a minute. Keep doing this flip-and-brush thing every minute for about 10 minutes total, or until chicken thighs reach 75°C/167°F inside (or 65°C/150°F for breast pieces).

Step 05

Move the chicken to a plate and put foil loosely on top. Let it sit for 3 minutes before you eat it. If you want, sprinkle some sliced green onions on top and add grilled pineapple slices on the side.

Notes

  1. Always go with canned or bottled pineapple juice from the shelf. Fresh juice can make your chicken way too soft.
  2. You'll get the tastiest results if you let the chicken soak for 1-2 days, but even 3 hours works if you brush on extra sauce while cooking.
  3. If your pineapple juice has sugar added, use half the sugar called for. And if you're using pineapple in syrup, just skip the sugar altogether.

Tools You'll Need

  • Large skillet or BBQ grill
  • Ceramic or glass container for marinating
  • Microplane or grater for the garlic and ginger

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Has soy in it
  • Contains sesame ingredients

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 377
  • Total Fat: 15 g
  • Total Carbohydrate: 8 g
  • Protein: 49 g