Succulent, smoky, and layered with sweet and tangy island-inspired flavors, this Hawaiian Huli Huli Chicken recipe captures the spirit of tropical backyard grilling. Marinated for up to two days, the chicken is basted with a bold glaze and seared to juicy perfection—ideal for warm evenings or festive gatherings. Whether served straight off the grill or plated with grilled pineapple, this dish delivers a vibrant and crowd-pleasing experience.
Ingredients Breakdown
The base of this tropical marinade starts with pineapple juice, soy sauce, and brown sugar—three simple ingredients that build a sweet-savory foundation reminiscent of classic island barbecue. Pineapple juice infuses a gentle acidity and fruitiness, while soy sauce lends umami depth. Brown sugar balances both with a caramelized sweetness that enhances grill marks and stickiness on the surface of the chicken.
To enrich the flavor further, freshly grated garlic and ginger add intensity and a warm, aromatic kick. Sriracha introduces a gentle heat that lingers just enough to keep things interesting without overpowering the dish. Toasted sesame oil contributes a nutty undertone and silky texture that makes each bite feel more luxurious.
When it comes to selecting the chicken, both thighs and breasts have their merits. Thighs stay moist and juicy even after prolonged grilling, making them ideal for beginners or high-heat cooking. Breasts cook faster and absorb the marinade quickly but require more attention on the grill to avoid drying out. Either option delivers well when cooked to the proper internal temperature.
The optional garnishes—grilled pineapple slices and sliced green onions—aren’t just for show. Grilling the pineapple intensifies its natural sugars and creates a beautiful contrast against the savory chicken. The fresh pop of green onion adds brightness and a subtle crunch that ties the dish together beautifully.
Step-by-Step Preparation Guide
Begin by mixing all the marinade ingredients in a large bowl. Whisk the pineapple juice, soy sauce, ketchup, cooking wine, brown sugar, vinegar, garlic, ginger, Sriracha, and sesame oil until completely smooth and blended. Set aside a generous portion—about ¾ cup—for basting during grilling. This reserved batch stays untouched by raw meat, making it safe to use as a finishing glaze.
Place the chicken in a non-reactive glass or ceramic dish and pour the remaining marinade over the top. Ensure each piece is fully coated. Cover tightly and refrigerate for at least 24 hours and up to 48 for maximum depth of flavor. Flip the chicken halfway through if possible to ensure even marination.
When you’re ready to cook, preheat your grill to medium-high. If using a skillet, heat a tablespoon of oil until shimmering hot. Lightly oil the grill grates to prevent sticking. Remove the chicken from the marinade and let any excess drip off. Arrange the chicken on the grill and sear the first side for 2 to 3 minutes. Once golden and slightly charred, flip and cook the second side for 2 minutes.
Begin brushing with the reserved marinade, flipping and basting every minute for consistent caramelization and layering of flavor. Continue this process for about 10 minutes total, until the internal temperature reaches 75°C (167°F) for thighs or 65°C (150°F) for breasts.
Transfer the chicken to a plate and cover loosely with foil to rest for 3 minutes. This helps the juices redistribute and ensures moist, flavorful meat. Serve with grilled pineapple slices and a sprinkle of fresh green onions for the perfect final touch.
Recipe Tips
Marinate for at Least 24 Hours:
Extended marination breaks down proteins and infuses deep flavor throughout.
Use Canned or Bottled Pineapple Juice Only:
Fresh juice contains enzymes that can over-tenderize the meat and affect texture.
Don’t Overcrowd the Grill:
Leave space between pieces to allow proper searing and caramelization.
Keep Basting Consistent:
Flipping and brushing frequently creates the sticky, layered finish that defines Huli Huli chicken.
What to Serve With This Recipe
For a true island feast, serve this chicken alongside coconut rice, grilled corn on the cob, or creamy macaroni salad. These sides complement the sweet-savory flavors and give a nod to traditional Hawaiian BBQ.
Add freshness with a tangy cabbage slaw tossed in lime vinaigrette, or pair with crisp cucumber salad for a cooling contrast. Pickled vegetables also cut through the richness of the glaze and refresh the palate between bites.
Round out the spread with tropical elements like mango salsa, pineapple skewers, or caramelized sweet plantains. These additions not only match the theme but also offer a burst of fruity flavor that plays off the marinade’s complexity.
Creative Variations
If you don’t have access to a grill, you can still enjoy this recipe by baking or broiling the chicken in the oven. Line a baking sheet with foil, bake at 200°C (400°F), and baste frequently for a similar finish.
For fun presentation at parties, cut the chicken into chunks and skewer with red onions and bell peppers before grilling. These Huli Huli skewers are easy to serve and visually appealing on a platter.
Looking to change things up? Use the same marinade on pork chops, shrimp, or even tofu. Each variation brings a new texture and flavor experience while keeping the island spirit alive.
Frequently Asked Questions
Can I freeze the chicken in the marinade?
Yes. Freeze the chicken with marinade in a sealed bag for up to 2 months. Thaw in the fridge before grilling.
Is it necessary to reserve marinade separately for basting?
Absolutely. This prevents cross-contamination and ensures food safety.
What’s a substitute for Chinese cooking wine?
Dry sherry or apple juice with a splash of vinegar can work in a pinch.
How can I tell if the chicken is cooked through without a thermometer?
Cut into the thickest part—the juices should run clear, and the meat should no longer be pink.
This Hawaiian Huli Huli Chicken brings the vibrant taste of the islands to your plate with its juicy texture and irresistibly sticky glaze. Whether grilled outdoors or seared indoors, it’s a flavor-packed favorite that never disappoints. With just a little prep and a lot of bold ingredients, every bite feels like a backyard luau worth savoring.
Ingredients
1.5 kg / 3 lb chicken thighs or breasts (see Note 1)
1 tbsp vegetable oil
Marinade:
¾ cup pineapple juice, canned or bottled (unsweetened; not fresh – see Note 2)
½ cup soy sauce
½ cup tomato ketchup (or Australian tomato sauce)
¼ cup sherry or Chinese cooking wine (see Note 4)
¼ cup brown sugar
2 tbsp rice vinegar (or apple cider vinegar)
1½ tbsp freshly grated ginger (see Note 3)
1½ tbsp freshly grated garlic (see Note 3)
1 tbsp Sriracha
1 tbsp toasted sesame oil
Optional Garnishes:
Grilled pineapple slices (grill for 3 minutes per side)
Sliced green onions
Instructions
Marinade:
In a mixing bowl, whisk together the pineapple juice, soy sauce, ketchup, cooking wine, brown sugar, rice vinegar, ginger, garlic, Sriracha, and sesame oil until well combined. Reserve ¾ cup (185 ml) of this marinade in a separate container for basting during cooking.
Place the chicken in a non-reactive dish such as glass or ceramic. Pour the remaining marinade over the chicken, turning each piece to coat thoroughly. Cover and refrigerate for 24 to 48 hours to allow the flavors to deeply penetrate the meat.
Cooking:
Preheat your grill to medium-high and lightly oil the grates, or heat a tablespoon of oil in a large skillet over medium-high heat.
Remove the chicken from the marinade and let any excess drip off. Place the chicken onto the hot grill or skillet and sear the first side for 2 to 3 minutes, adjusting the heat if necessary to avoid burning. Flip and cook the second side for 2 minutes.
Begin basting the chicken generously with the reserved marinade, flipping every minute and continuing to baste during each turn. Cook for a total of about 10 minutes, or until the internal temperature reads 75°C (167°F) for thighs or 65°C (150°F) for breasts.
Transfer the cooked chicken to a serving plate, tent loosely with foil, and allow it to rest for 3 minutes. Garnish with grilled pineapple slices and freshly sliced green onions if desired before serving.
Hawaiian Huli Huli Chicken Recipe
Ingredients
- 1.5 kg / 3 lb chicken thighs or breasts see Note 1
- 1 tbsp vegetable oil
Marinade:
- ¾ cup pineapple juice canned or bottled (unsweetened; not fresh – see Note 2)
- ½ cup soy sauce
- ½ cup tomato ketchup or Australian tomato sauce
- ¼ cup sherry or Chinese cooking wine see Note 4
- ¼ cup brown sugar
- 2 tbsp rice vinegar or apple cider vinegar
- 1½ tbsp freshly grated ginger see Note 3
- 1½ tbsp freshly grated garlic see Note 3
- 1 tbsp Sriracha
- 1 tbsp toasted sesame oil
Optional Garnishes:
- Grilled pineapple slices grill for 3 minutes per side
- Sliced green onions
Instructions
Marinade:
- In a mixing bowl, whisk together the pineapple juice, soy sauce, ketchup, cooking wine, brown sugar, rice vinegar, ginger, garlic, Sriracha, and sesame oil until well combined. Reserve ¾ cup (185 ml) of this marinade in a separate container for basting during cooking.
- Place the chicken in a non-reactive dish such as glass or ceramic. Pour the remaining marinade over the chicken, turning each piece to coat thoroughly. Cover and refrigerate for 24 to 48 hours to allow the flavors to deeply penetrate the meat.
Cooking:
- Preheat your grill to medium-high and lightly oil the grates, or heat a tablespoon of oil in a large skillet over medium-high heat.
- Remove the chicken from the marinade and let any excess drip off. Place the chicken onto the hot grill or skillet and sear the first side for 2 to 3 minutes, adjusting the heat if necessary to avoid burning. Flip and cook the second side for 2 minutes.
- Begin basting the chicken generously with the reserved marinade, flipping every minute and continuing to baste during each turn. Cook for a total of about 10 minutes, or until the internal temperature reads 75°C (167°F) for thighs or 65°C (150°F) for breasts.
- Transfer the cooked chicken to a serving plate, tent loosely with foil, and allow it to rest for 3 minutes. Garnish with grilled pineapple slices and freshly sliced green onions if desired before serving.
