Huli Chicken Loved by Thousands in 3 Steps

If you’re craving bold, island-style flavor that brings the spirit of Hawaii straight to your plate, then you’ve just discovered your new go-to: Huli Chicken. As a professional chef who has spent years chasing flavor and refining technique, I can tell you this dish delivers a unique combination of sweet, smoky, and savory that’s both unforgettable and addictive.

Huli Chicken is not your average grilled chicken. What sets it apart is a pineapple-based marinade packed with soy sauce, ginger, garlic, and a touch of sriracha for a subtle kick. The name “Huli Huli” comes from the Hawaiian word for “turn,” a nod to the original cooking style that involved rotating the chicken over an open flame. That turning technique gives the chicken a deeply caramelized glaze and a charred exterior while keeping the inside juicy and tender.

This recipe has become a favorite not only for its irresistible taste but also for how simple it is to prepare. Whether you’re firing up the backyard grill or using a stovetop skillet, the results are consistently mouthwatering. Ideal for family dinners, cookouts, or when you want to wow your guests without breaking a sweat, Huli Huli Chicken is a crowd-pleaser that deserves a spot in your rotation.

So grab your tongs, and let’s dive into this Hawaiian classic.

Huli Chicken Loved by Thousands in 3 Steps

Chef Andrew

This Hawaiian-style Huli Chicken is juicy, caramelized, and packed with tropical flavor. Made with a bold pineapple-ginger marinade, it's grilled to smoky perfection and brushed repeatedly for that signature sticky finish.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Marinating Time 24 minutes mins

Total Time 25 minutes mins

Course Main Dish

Cuisine Asian, Hawaiian

Servings 6 servings

Calories 377 kcal

Equipment

• Grill or Skillet
• Mixing Bowl
• Basting Brush

Ingredients

  

For the Marinade

• 3/4 cup pineapple juice canned or bottled, not fresh
• 1/2 cup soy sauce
• 1/2 cup ketchup
• 1/4 cup sherry or Chinese cooking wine
• 1/4 cup brown sugar
• 1 1/2 tbsp fresh ginger grated
• 1 1/2 tbsp garlic grated
• 1 tbsp Sriracha
• 2 tbsp rice vinegar
• 1 tbsp toasted sesame oil

For the Chicken

• 1.5 kg chicken thighs or breast, boneless
• 1 tbsp vegetable oil for grilling

For Garnish

• sliced green onions optional
• grilled pineapple slices optional

Instructions

 

• In a bowl, whisk together all marinade ingredients. Reserve 3/4 cup for basting and pour the rest over the chicken in a non-metal container. Marinate for 24 to 48 hours in the fridge.
• Preheat grill or skillet over medium-high heat. Lightly oil the surface. Remove chicken from marinade and let excess drip off.
• Grill the chicken 2 to 3 minutes per side. Begin basting with reserved marinade, flipping and basting every minute for a total of 10 minutes or until internal temperature reaches 75°C for thighs or 65°C for breasts.
• Let the chicken rest for 3 minutes, tented with foil. Serve with green onions and grilled pineapple if desired.

Notes

For best results, avoid using fresh pineapple juice due to its strong tenderizing enzymes. Jarred garlic and ginger work, but fresh adds superior flavor. You can substitute mirin for cooking wine if needed.

Keyword Grilled Chicken, Hawaiian BBQ Chicken, Huli Huli Chicken

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Why You’ll Love This Recipe “Huli Chicken”

• Bursting with tropical flavor from pineapple juice, garlic, and fresh ginger
• Easy to prepare with pantry-friendly ingredients and no special equipment
• Perfect for grilling season or indoor cooking using a skillet
• Great for meal prep and even better as leftovers
• Impressively delicious without requiring complex techniques

What truly sets Huli Chicken apart is the balance of flavors. The sweet pineapple juice plays beautifully against the salty soy sauce and the zing of fresh ginger and garlic. A hint of heat from sriracha adds just the right depth without overpowering the dish. The chicken develops an irresistible glaze that clings to every bite, giving you that crave-worthy caramelized finish.

Many grilled chicken recipes lean too heavily on spice or sweetness, but this one finds a satisfying middle ground. It’s bold, comforting, and layered with flavor in every forkful. Whether you’re hosting a summer barbecue, planning a themed Hawaiian dinner, or simply need a weeknight hero, this recipe brings the wow factor with very little effort.

Even better, it’s a dish that people remember. Once they’ve tasted it, they’ll be asking you for the recipe. It’s that good.

Ingredients Needed For Huli Chicken

Let’s break it down into three simple parts so you can prep with confidence and ease:

For the Chicken Base

• 3 pounds (1.5 kg) chicken thighs or chicken breast, skinless and boneless
• 1 tablespoon vegetable oil, for grilling or pan-searing

For the Flavor-Packed Marinade

• 3/4 cup canned or bottled pineapple juice (avoid fresh juice for best results)
• 1 1/2 tablespoons freshly grated ginger
• 1 1/2 tablespoons freshly grated garlic
• 1/2 cup tomato ketchup or Australian-style tomato sauce
• 1/2 cup soy sauce
• 1/4 cup sherry or Chinese Shaoxing wine (see substitution tips)
• 1/4 cup brown sugar
• 1 tablespoon sriracha sauce (adjust to taste for heat)
• 2 tablespoons rice vinegar or apple cider vinegar
• 1 tablespoon toasted sesame oil

Optional Garnishes

• Sliced green onions, for freshness and color
• Pineapple slices, grilled for a few minutes on each side to create char lines and deepen the sweetness

Chef Tip: If you’re using a can of pineapple slices in natural juice, it works beautifully. You’ll get your juice from the can and then use the slices as a garnish. Two wins in one ingredient!

How to Make Huli Chicken

This recipe is all about building layers of flavor and achieving that signature caramelized finish. Follow these easy steps for perfect results every time.

1. Prepare the Marinade
In a medium bowl, combine all the marinade ingredients. Stir until the sugar is dissolved and the mixture is smooth. Before pouring it over the chicken, set aside 3/4 cup of this marinade in a separate container for basting later.

2. Marinate the Chicken
Place your chicken thighs or breasts in a non-reactive dish like glass or ceramic. Pour the remaining marinade over the chicken, ensuring each piece is coated thoroughly. Cover and refrigerate for at least 24 hours and up to 48 hours for maximum flavor. The longer it marinates, the deeper the taste.

3. Preheat Your Cooking Surface
Brush your grill grates with oil or heat a skillet over medium-high heat. Let it get hot before adding the chicken to avoid sticking and to develop a flavorful crust.

4. Cook the Chicken
Remove the chicken from the marinade and let the excess drip off. Place the chicken on the grill or in the pan. Cook the first side for 2 to 3 minutes or until it turns golden. Flip and cook the other side for another 2 minutes.

5. Start Basting and Flipping
Now the real magic begins. Baste the chicken generously with the reserved marinade, flip it, and cook for about 1 minute. Continue basting and flipping every minute until the chicken is cooked through, about 10 minutes total. You’re looking for an internal temperature of 167°F (75°C) for thighs or 150°F (65°C) for breasts.

6. Rest and Serve
Once cooked, transfer the chicken to a clean plate and loosely cover it with foil. Let it rest for about 3 minutes so the juices can redistribute. Garnish with sliced green onions and grilled pineapple slices for that tropical island finish.

This step-by-step process delivers juicy, caramelized chicken with bold, balanced flavors in every bite.

Serving and Storage Tips

Serving Suggestions
To bring out the best in your Huli Chicken, try these serving ideas:

• Pair it with rice: Steamed jasmine or coconut rice makes a perfect base to soak up the flavorful juices.
• Add grilled pineapple: Lightly charred pineapple slices add a sweet contrast and visual appeal.
• Tropical slaw on the side: A fresh cabbage slaw with a tangy vinaigrette offers crunch and balances the richness.
• Make it a sandwich: Shred the chicken and pile it onto Hawaiian rolls with lettuce and extra sauce for a casual twist.
• Serve at gatherings: This chicken is ideal for summer BBQs, luaus, or any crowd-pleasing dinner.

Storage Tips
To maintain freshness and flavor, follow these guidelines:

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezing: You can freeze cooked Huli Chicken for up to 2 months. Place in a freezer-safe bag or container and label with the date.
• Reheating: Warm in the microwave with a splash of water or pineapple juice to restore moisture. Alternatively, reheat in a covered skillet over low heat until hot.

Whether you’re enjoying it fresh off the grill or as a quick leftover lunch, this dish remains delicious and satisfying.

Helpful Notes of Huli Chicken

• Marinade Time Matters: The longer you marinate the chicken, the more depth of flavor you’ll get. Aim for at least 24 hours for best results. A quick 2-hour marinade will still work in a pinch, but the flavor won’t be as rich.
• Canned Pineapple Juice Only: Always use canned or bottled pineapple juice. Fresh pineapple contains enzymes that over-tenderize meat and can make it mushy. If you’re using canned slices, you’ll have the bonus of grilled pineapple for garnish.
• Perfect Grill Marks: To get those signature caramelized lines, preheat your grill properly and resist flipping too soon. Let the chicken sear for a couple of minutes before turning.
• Basting Builds Flavor: Keep brushing the reserved marinade on the chicken during cooking. It creates a glossy, sticky coating that intensifies the flavor.
• Alternative Cooking Methods: No grill? No problem. A cast iron skillet or grill pan works beautifully. Even baking in the oven at 425°F with occasional basting produces juicy, flavorful results.
• Make It a Meal: Serve alongside rice, a pineapple salad, or grilled veggies to complete your tropical-inspired meal.

These extra tips will ensure your Huli Chicken is not just good, but absolutely unforgettable.

Conclusion

Huli Chicken is more than just a grilled dish. It’s a celebration of sweet, savory, smoky flavor that instantly transports you to the islands. With its juicy texture, caramelized exterior, and bold marinade packed with garlic, ginger, pineapple juice, and soy sauce, it checks every box for a crowd-pleasing meal.

Whether you’re firing up the grill for a summer cookout or looking for a unique weeknight dinner, this recipe delivers flavor that impresses every time. The magic lies in the long marinade and continuous basting that builds layer upon layer of deliciousness. Even if you’re not a grill master, the simple steps make it foolproof for beginners.

Give this irresistible Huli Chicken a try and let it become a staple in your kitchen. I’d love to hear how it turned out for you. Did you go for the classic grilled version or try it in the oven? What did you serve it with? Leave a comment below and drop a star rating to let others know what to expect.

Don’t forget to share this recipe with friends and family on Pinterest or Facebook. Tag someone who needs a little tropical flavor in their life!

So tell me, what twist would you add to your Huli Chicken? A smoky spice? A drizzle of teriyaki glaze? Let’s talk recipes in the comments.

Frequently Asked Questions