Huli Huli Chicken Recipe: Easy Authentic Hawaiian Grilled Dinner

The smoky-sweet aroma of Huli Huli chicken sizzling on the grill instantly transports me to a Hawaiian beach at sunset—honestly, it’s pure magic. Picture golden chicken with charred bits, caramelized pineapple, and a glaze so sticky you’ll want to lick your fingers. I first stumbled onto authentic Hawaiian Huli Huli chicken during a family trip to Maui, where roadside stands beckoned with the promise of melt-in-your-mouth grilled perfection. Back home, I was determined to recreate that unforgettable flavor. It took a few tries (and more than a couple burnt edges), but I finally nailed it—now, this Huli Huli chicken recipe is my secret weapon for summer dinners and backyard gatherings.

What sets this recipe apart, besides its mouthwatering glaze, is its simplicity. You don’t need to be a grill master or hunt down hard-to-find ingredients. The marinade comes together in minutes, using pantry staples and a splash of pineapple juice for that island vibe. Huli Huli chicken isn’t just delicious—it’s healthier than most takeout options, packs a protein punch, and is perfect for feeding a crowd. If you’re new to grilling or just craving a taste of Hawaii, you’ll love how easy and rewarding this dish is.

I’ve tested this recipe more times than I can count—tweaking the marinade, playing with grilling techniques, and even trying it on a stovetop grill pan when rain ruined my plans. As someone who cares about flavor and nutrition (and loves sharing dishes that make people say “wow”), I can promise you: this Huli Huli chicken recipe delivers every time. Whether you’re cooking for picky eaters, prepping for a luau, or just want something different for dinner, you’re in for a treat. Let’s dive in!

Why You’ll Love This Recipe

When I say this Huli Huli chicken recipe is a game-changer for grilled dinners, I mean it. After dozens of trials (and a few mishaps with overly charred chicken—oops), I’ve settled on a version that’s both easy and insanely tasty. Here’s what makes it special, and why you’ll be making it again and again:

• Quick & Easy: The marinade takes about 10 minutes to whip up, and the chicken grills to perfection in under 25 minutes. Great for busy weeknights, spontaneous cookouts, or when you just don’t feel like fussing around.
• Simple Ingredients: No trips to specialty stores—just soy sauce, ginger, garlic, pineapple juice, and a few basics. Everything’s likely sitting in your pantry or fridge right now.
• Perfect for Gatherings: Whether it’s a laid-back family dinner, a summer barbecue, or a potluck, this chicken is always the star. Trust me, the platter disappears in minutes.
• Crowd-Pleaser: Kids love the sweet glaze, adults rave about the smoky flavor, and everyone asks for seconds. It’s comfort food with a tropical twist.
• Authentically Delicious: Inspired by real roadside Hawaiian Huli Huli chicken—think balanced sweetness, a bit of tang, and that signature char from grilling.

What sets my recipe apart? I blend the marinade until smooth for a consistent glaze, then reserve a portion for basting during grilling (that’s key for flavor and caramelization). The addition of fresh ginger and a dash of smoked paprika gives it an edge that most recipes miss. Plus, you can tweak it to suit your preferences—spicy, less sweet, or even gluten-free.

This isn’t just grilled chicken. It’s that “close your eyes and savor” kind of meal, the one that feels special but doesn’t tie you to the kitchen. If you want to impress without stress, or just need a break from the usual dinner routine, Huli Huli chicken is the answer.

Ingredients Needed

This authentic Hawaiian Huli Huli chicken recipe uses simple, wholesome ingredients to achieve bold, tropical flavors and a juicy texture—without fuss or fancy shopping trips. Here’s what you’ll need:

• For the Marinade and Glaze:
• 1/2 cup (120 ml) soy sauce (I use low sodium—Kikkoman is my go-to)
• 1/2 cup (120 ml) pineapple juice (unsweetened, preferably fresh for best flavor)
• 1/3 cup (75 g) brown sugar (adds caramel flavor)
• 1/4 cup (60 ml) ketchup
• 2 tbsp (30 ml) rice vinegar (for tang)
• 2 tbsp (30 ml) Worcestershire sauce
• 2 tbsp (28 g) fresh ginger, grated (or 1 tbsp ground ginger)
• 3 garlic cloves, minced (about 1 tbsp/8 g)
• 1 tbsp (8 g) smoked paprika (for depth—optional, but highly recommended)
• 1/2 tsp (2 g) black pepper
• 1/2 tsp (2 g) red pepper flakes (optional, for a touch of heat)
• For the Chicken:
• 2.5–3 lbs (1.1–1.3 kg) bone-in, skin-on chicken thighs (or drumsticks; boneless works too, but skin-on equals more flavor)
• Salt, to taste (I usually sprinkle lightly before grilling)
• Optional Garnishes:
• Pineapple rings, grilled (for serving and extra Hawaiian flair)
• Chopped green onions
• Sesame seeds

Ingredient Tips:

• Pineapple juice is the secret to that signature sweetness—if you can, grab fresh or refrigerated juice instead of shelf-stable.
• Chicken thighs are best for juicy, flavorful Huli Huli chicken, but you can swap for breasts if you want it leaner. Just watch the grilling time (they cook faster).
• For gluten-free: Use tamari in place of soy sauce.
• Out of brown sugar? Coconut sugar works and gives a subtle tropical note.
• If you’re not a fan of spicy, skip the red pepper flakes—the chicken will still be packed with flavor.

I’ve tried this with both store-brand and premium ingredients; honestly, it’s forgiving. Just focus on getting a good balance of sweet, salty, tangy, and smoky. That’s what makes authentic Huli Huli chicken unforgettable!

Equipment Needed

• Grill: Charcoal or gas grill is ideal for smoky flavor. A grill pan on the stove works in a pinch—just crank up the heat.
• Large Mixing Bowl: For whisking the marinade together. Glass or stainless steel is best (plastic can stain).
• Resealable Bag or Covered Container: For marinating the chicken. I usually use a gallon-sized zip bag—it’s easier for coating.
• Tongs: Essential for flipping chicken without losing skin.
• Basting Brush: For slathering on that delicious glaze as the chicken cooks. Silicone brushes are easiest to clean.
• Measuring Cups & Spoons: For accurate marinade ratios.
• Cutting Board & Sharp Knife: For prepping garlic and ginger.
• Instant-Read Thermometer (optional): For checking doneness—look for 165°F (74°C) in the thickest part.

If you’re lacking a grill, don’t sweat it—you can use your oven’s broiler or a stovetop grill pan. I’ve made Huli Huli chicken both ways when weather didn’t cooperate, and it’s still delicious. Just make sure your basting brush is in decent shape—sticky glaze can ruin cheap bristles fast. I recommend investing in a silicone brush if you grill often; it’s basically indestructible.

On a budget? I started out with a $20 grill pan and a pair of thrift store tongs—worked perfectly!

Preparation Method

1. Make the Marinade:
   In a large bowl, whisk together 1/2 cup soy sauce, 1/2 cup pineapple juice, 1/3 cup brown sugar, 1/4 cup ketchup, 2 tbsp rice vinegar, 2 tbsp Worcestershire sauce, 2 tbsp grated ginger, 3 minced garlic cloves, 1 tbsp smoked paprika, 1/2 tsp black pepper, and 1/2 tsp red pepper flakes (if using).
   Whisk until smooth and sugar is dissolved (about 1 minute).
2. Marinate the Chicken:
   Place 2.5–3 lbs chicken thighs in a large resealable bag or container.
   Pour half the marinade over the chicken, seal, and massage to coat evenly.
   Refrigerate for at least 2 hours (overnight is best for flavor).
   Reserve remaining marinade for basting.
3. Preheat Grill:
   Heat your grill to medium-high (about 400°F/200°C).
   Oil the grates lightly to prevent sticking.
   If using a grill pan, preheat on medium-high until sizzling.
4. Prepare Chicken for Grilling:
   Remove chicken from marinade; shake off excess.
   Sprinkle lightly with salt.
   Discard used marinade (never reuse).
5. Grill Chicken:
   Place chicken skin-side down on the hot grill.
   Grill for 4–5 minutes until well marked, then flip.
   Grill another 4–5 minutes on the other side.
   Start basting with reserved marinade after first flip, repeating every 2–3 minutes.
   Continue grilling, flipping and basting until chicken is cooked through and sticky—about 20–25 minutes total.
   Chicken should reach an internal temp of 165°F (74°C).
6. Optional: Grill Pineapple Rings:
   During last 5 minutes, grill pineapple slices until lightly charred (2 minutes per side).
7. Rest & Serve:
   Transfer chicken to a platter, let rest 5 minutes.
   Sprinkle with green onions and sesame seeds (if you like).
   Serve with grilled pineapple and extra glaze.

Troubleshooting: If chicken is burning before it’s cooked, move pieces to indirect heat and keep basting. Marinade can caramelize quickly—watch for flare-ups! If you’re using boneless thighs, check doneness after 15 minutes; they cook faster. My trick: keep a small bowl of marinade handy and baste often for that sticky, lacquered finish.

Don’t be shy with the basting—every layer adds flavor! And if you notice the skin sticking, let the chicken cook a bit longer before flipping. It’ll release naturally when it’s ready.

Cooking Tips & Techniques

Grilling Huli Huli chicken isn’t tough, but a few pro moves make all the difference. Here’s what I’ve learned (sometimes the hard way):

• Marinate Long Enough: At least two hours is good, but overnight is better for deep flavor. Don’t rush this step—the pineapple juice helps tenderize the chicken.
• Indirect Heat Is Your Friend: If the grill is flaring up or the sugar in the marinade is burning, move the chicken to a cooler part of the grill. It lets the meat cook through without charring too much.
• Don’t Skip the Basting: Basting with reserved marinade every few minutes gives that glossy, sticky finish. I used to forget this step—now I set a timer!
• Use a Thermometer: Chicken thighs are forgiving, but nothing ruins dinner like undercooked meat. 165°F (74°C) is the magic number.
• Rest Before Serving: Letting the chicken sit for five minutes keeps the juices in. I used to serve it straight from the grill (impatience!), but now I always wait.
• Don’t Crowd the Grill: Give each piece space so they cook evenly and get those beautiful grill marks.

Common mistake? Using all the marinade for soaking and forgetting to save some for basting. Trust me—you want that fresh layer of glaze during the last minutes. Another lesson: grilling pineapple rings separately keeps them from getting soggy and lets you control caramelization. Multitasking tip: Start grilling the chicken, then prep pineapple and garnishes while it cooks. That way, everything’s hot and ready at the same time.

If you’re new to grilling, don’t stress about perfect marks or even cooking. The flavor comes from the glaze, not precision! And if the weather turns, the oven broiler works surprisingly well—just keep basting.

Variations & Adaptations

One of the best things about Huli Huli chicken is how customizable it is. Here are a few ways I’ve adapted the recipe over the years (sometimes by accident, sometimes on purpose):

• Gluten-Free: Swap regular soy sauce for tamari or coconut aminos. I’ve done this for friends—nobody noticed the difference!
• Spicy Kick: Add extra red pepper flakes or a splash of sriracha to the marinade for heat lovers.
• Low-Carb: Use a sugar substitute like monk fruit or erythritol in place of brown sugar. It works, though the glaze won’t caramelize quite as much.
• Cooking Methods: No grill? Broil chicken on a foil-lined baking sheet, basting every few minutes. Or use a stovetop grill pan (medium-high heat, same timing).
• Flavor Twists: Try adding a dash of five-spice powder, or swap out pineapple juice for orange juice for a slightly different sweetness.
• Allergen Substitutions: If you’re allergic to soy, coconut aminos are a solid replacement. For garlic allergies, omit or use garlic-infused oil.

My personal favorite? I sometimes toss cut-up chicken and pineapple chunks on skewers for a fun, party-friendly version. It’s perfect for kids and lets you play with presentation. If you want to keep things vegetarian, try marinating and grilling thick slices of tofu or portobello mushrooms—the marinade is that versatile!

Serving & Storage Suggestions

For the full Hawaiian experience, serve Huli Huli chicken hot off the grill with grilled pineapple rings and a sprinkle of green onions. I like to pile the chicken on a big platter and let everyone dig in—family style just feels right.

Pair it with steamed white rice, coconut rice, or a refreshing cucumber salad. If you want to go all out, add Hawaiian macaroni salad or a tangy slaw. For drinks, a cold lemonade, iced tea, or even a tropical fruit punch works beautifully.

Leftovers? Store cooled chicken in an airtight container in the refrigerator for up to 4 days. The flavor actually deepens overnight—makes for amazing sandwiches or wraps the next day! For longer storage, freeze portions for up to 2 months (I wrap individual pieces in foil, then pop them in a freezer bag).

To reheat, use the oven at 350°F (175°C) for 10–12 minutes, or microwave in short bursts. Baste with a little reserved marinade or pineapple juice before reheating to keep things juicy. Honestly, cold Huli Huli chicken is pretty great, too—it’s like a Hawaiian picnic in your lunchbox.

Nutritional Information & Benefits

Here’s a quick look at what you’re getting with this Huli Huli chicken recipe (per serving, about 2 thighs):

Health Benefits: Chicken thighs are packed with protein, iron, and zinc. The pineapple juice gives a boost of vitamin C and natural enzymes (great for digestion). Using skin-on chicken means you get healthy fats and lots of flavor.

This dish can be made gluten-free and low-carb with a couple easy swaps. Just mind the sodium—soy sauce and Worcestershire can be salty, so choose low-sodium options if you need. Allergens to watch: soy, sesame (if you use seeds), and garlic.

From a wellness angle, I love serving Huli Huli chicken with veggies and rice for a balanced meal. It’s filling, satisfying, and way healthier than most takeout options. Plus, grilling means less added fat!

Conclusion

If you’re on the hunt for an easy, authentic Hawaiian grilled dinner, this Huli Huli chicken recipe is the one you’ll want in constant rotation. The sweet, smoky, and tangy flavors are out of this world—and the best part? You don’t need a plane ticket to enjoy it!

Feel free to tweak the marinade, use your favorite cuts, or try it with different veggies. Cooking should be fun and flexible—so make it yours! Personally, I love this recipe because it brings people together. There’s something about grilling outside and sharing flavorful food that just feels like summer.

Give it a try, and let me know how it turns out! Drop your questions, adaptations, or wild grilling stories in the comments below. If you snap a photo, I’d love to see it—share on Pinterest, tag your friends, and spread the Hawaiian love. You never know, you might just start a new dinner tradition!

FAQs

Can I use chicken breasts instead of thighs for Huli Huli chicken?

Yes! Just adjust grilling time—breasts cook faster and can dry out if overcooked. Try marinating them a bit longer for juiciness and grill over medium heat.

How long should I marinate the chicken?

At least 2 hours is good, but overnight is best. The longer it sits, the more flavorful and tender your chicken will be.

Can I make Huli Huli chicken without a grill?

Absolutely. Use your oven’s broiler or a stovetop grill pan. The flavor is still awesome—just keep basting with the reserved marinade!

Is this recipe gluten-free?

It can be! Substitute regular soy sauce with tamari or coconut aminos for a gluten-free version. Always check labels for hidden gluten.

What sides go best with Huli Huli chicken?

White rice, coconut rice, cucumber salad, Hawaiian macaroni salad, or grilled veggies are perfect partners. Don’t forget the grilled pineapple—it’s a must!

Huli Huli Chicken Recipe: Easy Authentic Hawaiian Grilled Dinner

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• Author: Emily Rhodes
• Total Time: 2 hours 40 minutes
• Yield: 6 servings 1x

Print Recipe

Print Recipe

Description

This easy, authentic Hawaiian Huli Huli chicken recipe features juicy grilled chicken glazed with a smoky-sweet pineapple marinade. Perfect for summer dinners and backyard gatherings, it’s a crowd-pleaser that’s simple to make and packed with tropical flavor.

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Ingredients

Scale 1x2x3x

• 1/2 cup low sodium soy sauce
• 1/2 cup unsweetened pineapple juice (preferably fresh)
• 1/3 cup brown sugar
• 1/4 cup ketchup
• 2 tablespoons rice vinegar
• 2 tablespoons Worcestershire sauce
• 2 tablespoons fresh ginger, grated (or 1 tablespoon ground ginger)
• 3 garlic cloves, minced (about 1 tablespoon)
• 1 tablespoon smoked paprika (optional, but recommended)
• 1/2 teaspoon black pepper
• 1/2 teaspoon red pepper flakes (optional)
• 2.5–3 lbs bone-in, skin-on chicken thighs (or drumsticks; boneless works too)
• Salt, to taste
• Pineapple rings, for grilling (optional garnish)
• Chopped green onions (optional garnish)
• Sesame seeds (optional garnish)

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Instructions

1. In a large bowl, whisk together soy sauce, pineapple juice, brown sugar, ketchup, rice vinegar, Worcestershire sauce, ginger, garlic, smoked paprika, black pepper, and red pepper flakes (if using) until smooth and sugar is dissolved.
2. Place chicken thighs in a large resealable bag or container. Pour half the marinade over the chicken, seal, and massage to coat evenly. Refrigerate for at least 2 hours (overnight is best). Reserve remaining marinade for basting.
3. Preheat grill to medium-high (about 400°F). Oil the grates lightly to prevent sticking. If using a grill pan, preheat on medium-high until sizzling.
4. Remove chicken from marinade; shake off excess. Sprinkle lightly with salt. Discard used marinade.
5. Place chicken skin-side down on the hot grill. Grill for 4–5 minutes until well marked, then flip. Grill another 4–5 minutes on the other side.
6. Start basting with reserved marinade after first flip, repeating every 2–3 minutes. Continue grilling, flipping and basting until chicken is cooked through and sticky—about 20–25 minutes total. Chicken should reach an internal temp of 165°F.
7. Optional: During last 5 minutes, grill pineapple rings until lightly charred (2 minutes per side).
8. Transfer chicken to a platter, let rest 5 minutes. Sprinkle with green onions and sesame seeds if desired. Serve with grilled pineapple and extra glaze.

Notes

Marinate chicken for at least 2 hours, but overnight is best for maximum flavor. Use indirect heat if the marinade starts to burn. Reserve some marinade for basting during grilling for a sticky, glossy finish. For gluten-free, substitute soy sauce with tamari or coconut aminos. Chicken breasts can be used but cook faster. Grilled pineapple rings make a perfect garnish. Let chicken rest before serving to keep it juicy.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Cuisine: Hawaiian

Nutrition

• Serving Size: About 2 chicken thighs per serving
• Calories: 290
• Sugar: 12
• Sodium: 780
• Fat: 14
• Saturated Fat: 4
• Carbohydrates: 15
• Fiber: 1
• Protein: 24

Keywords: Huli Huli chicken, Hawaiian grilled chicken, pineapple marinade, summer barbecue, easy chicken recipe, authentic Hawaiian, backyard grilling, gluten-free option, crowd-pleaser, tropical dinner