Get ready to bring the tropics right to your backyard grill with an explosion of sweet, savory, and smoky flavors in every juicy bite. Authentic Hawaiian Huli Huli Chicken is the perfect way to transport your taste buds straight to the islands, and it’s surprisingly easy to pull off at home. I still remember the first time I tasted it—my friends and I gathered under the summer sun, and the dance of bright pineapple juice, tangy ketchup, and rich brown sugar on tender chicken had us oohing and aahing. The magic lies in that glorious glaze, which clings to each thigh or drumstick, caramelizing into a sticky, mouthwatering finish that’s impossible to resist. This recipe is designed for beginner cooks, so if you’ve never grilled outside or played with marinades before, you’re in the right place. With just 15 minutes of prep, 15 minutes of cooking, and a brief 5-minute rest time, you’ll have enough for four servings—each around 300 calories—making it a perfect dinner or lunch option for family and friends.
What really makes this dish shine is its balance of tropical sweetness from fresh pineapple juice and ketchup, the gentle heat of optional Sriracha, and the deep umami notes of soy and Worcestershire sauces. Every ingredient plays a role, from the fragrant ginger and garlic that infuse warmth, to the chicken broth that adds a savory undercurrent. And because “huli huli” literally means “turn, turn” in Hawaiian, you’ll get to play grill master—flipping those beauties over an open flame until you see perfect grill marks. Serve it up alongside steamed rice or a crisp green salad for a meal that tastes like a beachside luau. Trust me, once you’ve had one plateful of this Authentic Hawaiian Huli Huli Chicken, you’ll be dreaming of it long after the coals cool.
KEY INGREDIENTS IN AUTHENTIC HAWAIIAN HULI HULI CHICKEN
Every ingredient in this recipe works in harmony to create that iconic sweet-savory glaze Hawaiian Huli Huli Chicken is famous for. From pantry staples to bright tropical touches, here’s what you’ll need and why each element matters.
- Chicken thighs or drumsticks
These bone-in, skin-on pieces deliver maximum juiciness and crispy edges. Their higher fat content keeps the meat tender and flavorful during grilling.
- Soy sauce
Provides a salty, umami backbone that deepens the overall taste. It also helps tenderize the chicken as it marinates.
- Brown sugar
Balances the saltiness with a warm caramel note. As the chicken grills, the sugar caramelizes and creates that irresistible sticky coating.
- Ketchup
Adds a tangy sweetness and vibrant red hue to the glaze. It also thickens the marinade for a clingy, glossy finish.
- Pineapple juice
Infuses tropical sweetness and a hint of acid to lighten the richness. The natural enzymes in pineapple help break down proteins, tenderizing the chicken.
- Chicken broth
Rounds out the glaze with savory depth and helps achieve a smooth consistency without overpowering the tropical notes.
- Rice vinegar
Brings bright acidity to balance sweet ingredients. Its mild sharpness lifts the overall flavor profile.
- Freshly grated ginger
Contributes a warm, spicy zing that complements the sweetness. The fresh quality of ginger gives the marinade a lively kick.
- Minced garlic
Offers aromatic pungency and layers of savory goodness. Garlic melds beautifully with the ginger for that classic Hawaiian flavor.
- Sesame oil
Delivers a toasty, nutty aroma that elevates the glaze. A little goes a long way toward adding depth.
- Worcestershire sauce
Boosts umami complexity with its fermented tang. It ties together the sweet and salty components.
- Sriracha sauce (optional for heat)
Adds a gentle, vinegary heat if you like a bit of spice. Adjust the amount to suit your taste.
- Green onions (for garnish)
Freshly chopped, they bring a crisp, oniony finish and a pop of color to the plated chicken.
- Sliced pineapple (optional, for grilling and serving)
Caramelizes beautifully on the grill, offering juicy, sweet-tart bites that pair perfectly with the glazed chicken.
HOW TO MAKE AUTHENTIC HAWAIIAN HULI HULI CHICKEN
Let’s dive into the simple yet transformative steps that turn everyday ingredients into a truly memorable island feast. You’ll be whisking, marinating, and grilling your way to tender, flavor-packed chicken in no time.
1. In a large mixing bowl, combine soy sauce, brown sugar, ketchup, pineapple juice, chicken broth, rice vinegar, freshly grated ginger, minced garlic, sesame oil, Worcestershire sauce, and Sriracha sauce. Whisk together until the sugar is fully dissolved and the marinade is smooth and well combined.
2. Reserve about 1/4 cup of the marinade for basting later, and set it aside in a small bowl or container.
3. Place the chicken thighs or drumsticks in a large resealable plastic bag or shallow dish. Pour the remaining marinade over the chicken, ensuring each piece is thoroughly coated. Seal the bag or cover the dish and refrigerate for at least 4 hours or overnight for maximum flavor infusion.
4. Preheat your grill to medium-high heat. If you plan to grill pineapple slices, brush them lightly with oil or spray with non-stick grill spray to prevent sticking.
5. Remove the chicken from the marinade and let any excess drip off. Discard the used marinade to avoid contamination.
6. Grill the chicken for about 6–7 minutes on each side, or until the internal temperature reaches 165°F (75°C). During the last few minutes of cooking, baste occasionally with the reserved marinade to build up layers of sticky glaze.
7. If using sliced pineapple, grill the rings for about 2–3 minutes per side, until you see grill marks and the fruit is lightly caramelized.
8. Transfer the chicken and pineapple to a serving platter and let the meat rest for a few minutes to seal in all those delicious juices.
9. Garnish with chopped green onions and serve alongside the grilled pineapple slices for a colorful, island-style presentation.
SERVING SUGGESTIONS FOR AUTHENTIC HAWAIIAN HULI HULI CHICKEN
Whether you’re throwing a backyard barbecue or just craving a weeknight escape, serving your Huli Huli Chicken is where the fun really begins. This section is all about pairing ideas and presentation tips that amplify the tropical vibe and make every meal feel like a mini vacation.
- Steamed jasmine rice
A fluffy bed of rice soaks up all the sweet-savory glaze and makes every bite extra satisfying. Scoop the chicken and sauce over a heaping mound for a classic pairing.
- Fresh green salad with tropical vinaigrette
Toss leafy greens, sliced mango or papaya, and a light citrus-lime dressing to cut through the richness. The crisp veggies offer a refreshing contrast.
- Hawaiian roll sliders
Shred a couple of chicken thighs, stack on sweet mini rolls, and add a smear of extra glaze and pineapple relish. Perfect for parties and finger-food fun.
- Creamy coleslaw on the side
A cool, crunchy slaw with a hint of lime or coconut balances the warm, caramelized chicken beautifully. Serve in small bowls or as a side platter.
HOW TO STORE AUTHENTIC HAWAIIAN HULI HULI CHICKEN
After all that delicious feasting, you might find yourself with leftovers—and that’s a good thing. Proper storage preserves the juicy texture and vibrant flavors so you can enjoy this island classic again. Follow these tips to keep your Huli Huli Chicken tasting as fresh as the day you grilled it.
- Refrigerate in airtight containers
Let the chicken cool slightly before transferring to a sealed container. Store in the coldest part of your fridge for up to 3–4 days. This maintains moisture and prevents odors from other foods affecting the glaze.
- Keep the reserved marinade separate
If you’ve saved extra basting sauce, store it in its own jar. Use it to gently reheat and refresh the flavor on leftovers or for marinating other proteins.
- Freeze individual portions
For longer storage, place chicken pieces in freezer-safe bags, pressing out excess air before sealing. Label with the date and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat gently
To preserve the sticky glaze, warm your chicken in a low oven (around 300°F/150°C) or in a skillet over medium heat with a splash of water. Cover loosely to prevent drying out, and add a bit of the reserved marinade if you want extra shine.
CONCLUSION
Authentic Hawaiian Huli Huli Chicken is more than just a recipe—it’s a gateway to island vibes, friendly gathering, and mouthwatering memories. From the moment you whisk together soy, brown sugar, pineapple juice, and all those aromatic goodies, you’ll sense the tropical energy building. As you marinate your chicken and fire up the grill, the process becomes a fun ritual of turning, basting, and savoring the first hints of caramelization. Whether you’re a beginner cook or a seasoned grill master, this dish is approachable, requiring only about 15 minutes of active prep and 15 minutes of sizzle-time, followed by a short rest so every piece stays perfectly juicy.
Feel free to print this article and save it in your recipe binder for those sunny weekend cookouts or midweek dinner escapes. Don’t forget to check out the FAQ below for quick answers to common questions about substitutions, doneness checks, and flavor tweaks. And if you give this recipe a whirl, I’d love to hear how it turned out—drop a comment with your feedback, questions, or any fun twists you tried. Happy grilling, friends! May every bite transport you to a Hawaiian shoreline, even if you’re just in your own backyard.
Authentic Hawaiian Huli Huli Chicken
Description
This dish features tender, juicy chicken marinated in a deliciously sweet and savory glaze, perfectly grilled for a taste of paradise right at home.
Ingredients
Instructions
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In a large mixing bowl, combine soy sauce, brown sugar, ketchup, pineapple juice, chicken broth, rice vinegar, freshly grated ginger, minced garlic, sesame oil, Worcestershire sauce, and Sriracha sauce. Whisk together until the sugar is dissolved and the marinade is well combined.
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Reserve about 1/4 cup of the marinade for basting and set aside.
-
Place the chicken thighs or drumsticks in a large resealable plastic bag or shallow dish. Pour the remaining marinade over the chicken, ensuring all pieces are well coated. Seal the bag or cover the dish and refrigerate for at least 4 hours or overnight for the best flavor infusion.
-
Preheat your grill to medium-high heat. If grilling pineapple slices, brush them lightly with oil or use a non-stick grill spray.
-
Remove the chicken from the marinade and allow the excess to drip off. Discard the used marinade.
-
Grill the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C), basting occasionally with the reserved marinade during the last few minutes of grilling.
-
If using, grill the pineapple slices for about 2-3 minutes on each side until they have grill marks and are slightly caramelized.
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Transfer the chicken to a serving platter and let it rest for a few minutes.
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Garnish with chopped green onions and serve with grilled pineapple slices.
Note
- Huli Huli in Hawaiian means "turn, turn," referring to the traditional method of cooking this dish by continuously turning the chicken over an open fire or grill.
- Authentic Huli Huli Chicken is known for its sweet, savory glaze; adjusting sugar and soy sauce can modify the taste.
- This dish pairs wonderfully with steamed rice or a fresh green salad.
- Marinading overnight enhances the flavors, ensuring a truly succulent chicken.
- For a twist, you can substitute chicken with pork or tofu, following the same marinade process.
