Name: Huli Huli Chicken: Juicy Hawaiian Flavor for Your Grill
Prep time: 60 min
Cook time: 20 min
Total time: 85 min
Ingredients: 1 cup fresh pineapple juice (use fresh juice for optimal flavor); 1/2 cup soy sauce (consider gluten-free soy sauce or tamari); 1/4 cup brown sugar (honey is a great natural substitute); 1/4 cup ketchup (introduces tanginess); 2 tablespoons rice vinegar (apple cider vinegar works well); 2 cloves garlic (freshly minced); 1 tablespoon fresh ginger (finely grated); 1 tablespoon sesame oil (adds a nutty richness); 1/4 teaspoon black pepper; 2 pounds boneless, skinless chicken thighs or breasts (thigh meat is recommended for juiciness); to taste green onion (for garnish)

As I grilled my first batch of Huli Huli Chicken, the sweet aroma of pineapple mingled delightfully with the savory notes of soy sauce, whisking me away to the Hawaiian islands with each sizzling sound. This traditional dish isn’t just about convenience; it’s a celebration of flavor that transforms any meal into a lively gathering. With a quick prep time and the promise of tender, juicy chicken, Huli Huli Chicken is the perfect choice for busy weeknights or special occasions alike. Whether served over rice or tucked into sliders, this crowd-pleaser guarantees a taste of sunshine on your plate. Curious how this tropical gem can transform your next dinner? Let’s dive into the recipe!

Why is Huli Huli Chicken a must-try?

Irresistible Flavors: The sweet, tangy pineapple-soy marinade infuses the chicken with a taste that transports you straight to Hawaii.
Easy Preparation: Just marinate, grill, and serve—perfect for home cooks of any skill level!
Crowd-Pleasing Delight: This dish is ideal for family dinners, BBQs, and gatherings, making it a guaranteed hit with guests.
Adaptable Serving Styles: Pair it with rice, coconut rice, or even serve in sliders for a fun twist! For more delicious chicken ideas, check out my Cheesy Garlic Chicken or Dry Rub Chicken.
Nutrient-Rich: A high-protein dish that can easily cater to different dietary preferences while still being utterly satisfying.

Huli Huli Chicken Ingredients

For the Marinade

Pineapple Juice – Adds a delightful sweetness and acidity; use fresh juice for optimal flavor.
Soy Sauce – Provides umami depth; consider gluten-free soy sauce or tamari for dietary needs.
Brown Sugar – Enhances sweetness and aids caramelization on the grill; honey is a great natural substitute.
Ketchup – Introduces a tangy twist and moisture for a balanced marinade.
Rice Vinegar – Helps cut through sweetness; apple cider vinegar works well in a pinch.
Garlic – Freshly minced garlic adds an aromatic punch; steer clear of jarred options for the best results.
Fresh Ginger – Imparts a warm, zesty flavor that complements the marinade beautifully.
Sesame Oil – Adds a nutty richness without overpowering other flavors.
Black Pepper – Elevates the overall taste with a subtle kick.

For the Chicken

Chicken Thighs or Breasts – Recommended boneless, skinless thigh meat ensures maximum juiciness and flavor.

Optional Garnish

Green Onion – Offers a pop of color and a slight crunch for serving.

Step‑by‑Step Instructions for Huli Huli Chicken

Step 1: Prepare the Marinade
In a medium bowl, whisk together 1 cup of fresh pineapple juice, ½ cup of soy sauce, ¼ cup of brown sugar, ¼ cup of ketchup, 2 tablespoons of rice vinegar, 2 minced garlic cloves, 1 tablespoon of freshly grated ginger, 1 tablespoon of sesame oil, and ¼ teaspoon of black pepper. Ensure all ingredients are thoroughly combined, creating a fragrant marinade that will infuse the Huli Huli Chicken with tropical flavors.

Step 2: Marinate the Chicken
Place 2 pounds of boneless, skinless chicken thighs or breasts in a resealable bag or shallow dish. Pour half of the marinade over the chicken, reserving the other half for later. Seal the bag or cover the dish tightly and refrigerate for at least 1 hour, though overnight is preferable for maximum flavor. This step ensures your chicken absorbs all the delicious flavors of the marinade.

Step 3: Preheat the Grill
About 15 minutes before grilling, preheat your grill to medium-high heat, aiming for a temperature of around 375°F (190°C). This step is crucial for achieving the perfect char on your Huli Huli Chicken. Once your grill is ready, remove the chicken from the marinade and discard the used liquid to prevent cross-contamination.

Step 4: Grill the Chicken
Place the chicken pieces on the hot grill, cooking for about 6–7 minutes per side. Baste the chicken with the reserved marinade during the last few minutes of grilling to enhance its flavor and achieve a glossy, caramelized finish. Cook until the internal temperature reaches 165°F (75°C), indicated by a firm texture and slight caramelization on the outside.

Step 5: Rest and Serve
Once cooked to perfection, remove the Huli Huli Chicken from the grill and let it rest for 3–5 minutes. This resting period allows juices to redistribute, ensuring a tender and moist bite. Slice the chicken, serving it over rice, and don’t forget to garnish with chopped green onions for an extra touch of flavor and color.

Expert Tips for Huli Huli Chicken

Marinate Longer: Aim for an overnight marination if possible. This allows the Huli Huli Chicken to soak up all the delicious flavors for maximum tenderness and taste.
Grill Temperature: Preheat your grill to medium-high heat to achieve that ideal char. Too low and the sugars won’t caramelize; too high and they will burn.
Check Doneness Carefully: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (75°C). This prevents dry chicken, especially if using breasts.
Baste Wisely: Always use reserved marinade for basting, but never the marinade that has come into contact with raw chicken. This keeps your dish safe and flavorful.
Rest Before Slicing: Allow the chicken to rest for 3–5 minutes after grilling. This step locks in moisture and ensures every bite is juicy and tender.

How to Store and Freeze Huli Huli Chicken

Fridge: Store cooked Huli Huli Chicken in an airtight container for up to 3 days. Make sure it has cooled to room temperature before sealing to maintain freshness.

Freezer: For longer storage, freeze the cooked chicken wrapped tightly in plastic wrap and a layer of foil for up to 3 months. Thaw in the refrigerator before reheating.

Reheating: Reheat the chicken in the oven at 350°F (175°C) for about 15-20 minutes or until heated through. You can also microwave it gently to prevent drying out.

Marinating Ahead: If you’d like to prepare ahead, marinate the chicken for up to 24 hours before grilling, allowing for rich flavors in your Huli Huli Chicken.

Make Ahead Options

Huli Huli Chicken is an excellent recipe for those busy nights when time is short! You can marinate the chicken up to 24 hours in advance, allowing those delicious flavors to deeply penetrate the meat. Place the seasoned chicken in a resealable bag or container and refrigerate until you’re ready to grill. Additionally, cooked Huli Huli Chicken can be saved in an airtight container in the fridge for up to 3 days, perfect for meal prep. When you’re ready to serve, simply reheat gently on the grill or in the oven, taking care not to overcook it, so it remains just as juicy and flavorful. With these make-ahead tips, you can enjoy a tropical delight with minimal day-of effort!

Huli Huli Chicken Variations & Substitutions

Get ready to unleash your creativity in the kitchen and customize this delightful recipe!

Dairy-Free: Use coconut milk as a marinade base instead of any dairy products for a rich, tropical twist.
Spicy Kick: Add a teaspoon of sriracha or chili paste to the marinade for a fun, spicy enhancement that contrasts beautifully with the sweetness of the pineapple.
Pineapple Boost: Replace half of the marinade with fresh crushed pineapple for a juicier chicken with extra chunks.
Citrus Zing: Incorporate the juice and zest of one lime or lemon into the marinade to bring a fresh brightness that enhances the flavors.
Texture Variation: For a crispy exterior, grill the chicken on a hot grill pan or cast iron skillet instead of a regular outdoor grill to achieve that satisfying sear.
Coconut Rice Pairing: For a delightful side, cook rice in coconut milk and add shredded coconut; it perfectly complements the Huli Huli Chicken.
Slow Cooker Style: For an easy meal prep, toss the chicken and marinade in a slow cooker and cook on low for 6–8 hours or high for 3–4 hours for a tender result.
Savory Sauce Drizzle: Create a sauce by simmering the reserved marinade (once boiled) until thickened, then drizzle it over the grilled chicken for an added flavor boost.

By trying out these variations, you can personalize your Huli Huli Chicken. For inspiration on other delicious chicken dishes, don’t miss my Cajun Garlic Chicken for a bit of a spicy twist!

What to Serve with Huli Huli Chicken

As you savor the tropical sweetness and vibrant flavors of this Hawaiian delight, consider how you can enhance your meal with delightful sides and accompaniments.

Coconut Rice: This fragrant dish echoes the islands and provides a creamy base that balances the savory chicken with a touch of sweetness.
Grilled Pineapple Slices: The charred sweetness of pineapple complements the marinade and serves as a fun, tropical side that everyone loves.
Macaroni Salad: A classic Hawaiian side, this creamy salad is both filling and refreshing, adding a cooling contrast to the warm flavors of the chicken.
Stir-Fried Vegetables: Colorful, crunchy vegetables sautéed in garlic sauce add a fresh crunch that brightens up your plate.
Tropical Salsa: A mixture of diced mango, red onion, cilantro, and lime juice brings a vibrant and zesty component, perfect for drizzling over the chicken.
Corn on the Cob: Sweet, buttery corn makes for a satisfying side that’s perfect for summer gatherings and adds a comforting touch.
Mai Tai Cocktail: Enjoy the classic Hawaiian drink—its fruity and refreshing notes pair beautifully with the sweet and savory Huli Huli Chicken.
Coconut Cream Pie: End your meal on a sweet note with this rich dessert that offers a luscious, tropical finish.

These pairings will create a sensational dining experience, evoking the spirit of Hawaii and making every bite memorable.

Huli Huli Chicken Recipe FAQs

How do I choose the best chicken for Huli Huli Chicken?
For Huli Huli Chicken, I recommend using boneless, skinless chicken thighs as they provide the juiciest results. If you prefer chicken breasts, just be careful not to overcook them, as they can dry out quickly. Always look for meat that is pink, firm, and without dark spots for freshness.

How long can I store cooked Huli Huli Chicken in the fridge?
Cooked Huli Huli Chicken can be stored in an airtight container in the refrigerator for up to 3 days. Make sure to let it cool down to room temperature before sealing to keep it fresh and avoid condensation that could make it soggy.

Can I freeze Huli Huli Chicken?
Absolutely! To freeze, wrap the cooked Huli Huli Chicken tightly in plastic wrap, followed by a layer of foil. This method prevents freezer burn and helps the chicken maintain its texture. You can freeze it for up to 3 months. When you’re ready to enjoy it, thaw it in the refrigerator overnight before reheating.

What should I do if my chicken is falling apart on the grill?
If you’re finding that your chicken is falling apart while grilling, it’s likely due to over-marinating or cooking at too high a temperature. Marinate for the recommended time and ensure that your grill is at medium-high heat. If it continues breaking apart, try using a meat thermometer to monitor when it’s perfectly cooked—145°F (63°C) for breasts, and 165°F (75°C) for thighs.

Is Huli Huli Chicken suitable for gluten-free diets?
Yes, Huli Huli Chicken can easily be adapted for gluten-free diets by substituting regular soy sauce with gluten-free soy sauce or tamari. Always check the labels for any sauces or ingredients used. Your guests and family will love it just the same!

How can I tell when my Huli Huli Chicken is perfectly cooked?
To ensure that your Huli Huli Chicken is perfectly cooked, make sure it reaches an internal temperature of 165°F (75°C). I recommend using a good meat thermometer. Also, look for juices running clear and the meat not being too pink in the center. Letting the chicken rest for 3–5 minutes after grilling helps keep it ultra-tender.