Some recipes earn a permanent spot in your kitchen — not because they’re trendy, but because they deliver bold, unforgettable flavor with minimal effort. Huli Huli Chicken is one of those dishes.
Born from the Hawaiian spirit of backyard grilling and big family gatherings, this recipe brings sweet, smoky, and savory flavors together in one delicious bite. It’s no wonder people keep searching for it — it’s a foolproof crowd-pleaser that feels like a mini vacation on a plate.
The secret? A rich marinade of pineapple juice, soy sauce, brown sugar, fresh ginger, and garlic that soaks deep into the chicken, making it insanely juicy and caramelized when grilled.
Huli Huli means “turn, turn” in Hawaiian — a nod to the original rotisserie-style grilling — but this recipe works just as beautifully on a standard grill or grill pan.
I first made this for a weekend BBQ with close friends, and it instantly became the star of the table. The aroma alone — smoky, slightly sweet, and warmly spiced — had everyone asking, “What is that?”
Pair it with Popeyes Coleslaw for creamy crunch and a glass of chilled Cranberry Pineapple Punch to keep those island vibes going.
This recipe is more than just dinner — it’s an experience.
My Favorite Things About This Recipe!
- I love how the marinade does all the heavy lifting — it’s simple, but the flavor payoff is huge. Perfect for busy days when I want something impressive with zero stress.
- It reminds me of summer cookouts with my family — the kind of meal that brings people together around the grill.
- I’ve started prepping extra to use in sandwiches and rice bowls — it’s become a go-to meal prep hack in my week.
- My friends were shocked it wasn’t takeout — that moment when they ask for the recipe always feels like a small win.
- The natural ingredients fit my healthier eating goals — pineapple juice is full of enzymes that support digestion, and the dish is lower in fat compared to fried alternatives.
Huli Huli Chicken Recipe
Equipment
- Large mixing bowl
- Whisk or spoon for mixing
- Zip-top bags or airtight container (for marinating)
- Grill or Grill Pan
- Tongs
- Meat thermometer (optional but helpful)
- Knife and Cutting Board
Ingredients
- 2 3 pound chickens, each cut into 8 pieces
- 1 cup unsweetened pineapple juice
- ½ cup soy sauce
- ½ cup brown sugar
- ⅓ cup ketchup
- ¼ cup sherry
- 1 2 inch piece fresh ginger, crushed
- 3 cloves garlic crushed
- 4 green onions chopped
- ¼ teaspoon dry mustard
Instructions
- In a large bowl, mix pineapple juice, soy sauce, brown sugar, ketchup, sherry, ginger, garlic, green onions, and dry mustard.
- Place chicken pieces in a large zip-top bag or bowl and pour the marinade over them.
- Seal and marinate in the refrigerator for at least 4 hours or overnight for deeper flavor.
- Preheat grill to medium-high heat.
- Remove chicken from marinade and discard the excess liquid.
- Grill chicken for 25–30 minutes, turning occasionally, until nicely charred and cooked through.
- Use a meat thermometer to ensure internal temp reaches 165°F (75°C).
- Let rest for 5 minutes before serving.
Nutrition Info:
| Nutrition | Value |
| Calories | 527kcal |
| Carbohydrates | 24g |
| Protein | 48g |
| Fat | 26g |
| Sugar | 19g |
| Sodium | 1204mg |
Time For Useful Variations!
- Smoked Huli Huli Chicken:
If you’ve got a smoker or pellet grill, try slow-smoking the chicken instead of grilling it directly. The added smoky depth takes that caramelized marinade to a whole new level. - Huli Huli Chicken Thigh Skewers:
Debone the chicken thighs, cube them, and thread onto skewers. They cook faster, caramelize beautifully, and are great for parties or meal prepping. - Charred Citrus Twist:
Add grilled lemon or orange halves to the plate. Squeeze them over the chicken just before serving — the bright acidity balances the sweet glaze perfectly. - Spicy Huli Huli Heat-Up:
Whisk in a spoonful of gochujang or sriracha into the marinade. It adds a layer of spicy depth without overpowering the tropical sweetness. - Pineapple Brine Boost:
Before marinating, brine your chicken in salted pineapple juice for 2 hours. It tenderizes the meat beautifully and ensures a juicy bite even if slightly overcooked. - Sticky Glaze Finish:
Boil the leftover marinade (or a fresh batch) until it reduces into a sticky glaze. Brush it on in the last few minutes of grilling — it intensifies the flavor and looks mouthwatering. - Cast Iron Finish (Indoor Tip):
If you’re cooking indoors, finish the chicken in a hot cast iron skillet to mimic that outdoor char. The crispy edges you’ll get are 100% worth it.
These aren’t just swaps — they’re tried-and-true upgrades that I’ve picked up after making this dish more times than I can count. Try one (or two!) and make it your own.
