Make authentic Hawaiian Huli Huli Chicken with this easy step-by-step recipe. Juicy grilled chicken is marinated in a sweet and savory pineapple-soy glaze, creating a smoky island-inspired dish perfect for barbecues, family dinners, and summer gatherings.

Hawaiian Huli Huli Chicken

Hawaiian Huli Huli Chicken is a beloved island-style barbecue dish known for its irresistible combination of sweet, savory, smoky, and tangy flavors. The name “huli” means “turn” in Hawaiian, referring to the traditional method of turning the chicken repeatedly over an open flame while basting it with a flavorful marinade.

This homemade version delivers tender, juicy chicken coated in a rich pineapple-soy glaze that’s perfect for grilling season or anytime you’re craving tropical flavors.

Why You’ll Love This Recipe

Authentic Hawaiian-inspired flavor
Sweet and savory pineapple glaze
Perfect for grilling and cookouts
Family-friendly and crowd-pleasing
Easy to prepare ahead of time
Great with rice, vegetables, or grilled fruit

Recipe Details

Prep Time: 15 minutes
Marinating Time: 4–24 hours
Cook Time: 25–30 minutes
Total Time: 4 hours 45 minutes
Servings: 6
Difficulty: Easy

Ingredients

For the Marinade

1 cup pineapple juice
½ cup low-sodium soy sauce
⅓ cup brown sugar
¼ cup ketchup
2 tablespoons rice vinegar
1 tablespoon sesame oil
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon Worcestershire sauce
½ teaspoon black pepper

For the Chicken

2½ to 3 pounds chicken thighs, drumsticks, or bone-in chicken pieces

Optional Garnishes

Sliced green onions
Sesame seeds
Grilled pineapple slices
Fresh cilantro

Equipment Needed

Large zip-top bag or shallow dish
Mixing bowl
Grill or grill pan
Tongs
Small saucepan
Meat thermometer

Step-by-Step Directions

Step 1: Prepare the Marinade

In a medium mixing bowl, whisk together:

Pineapple juice
Soy sauce
Brown sugar
Ketchup
Rice vinegar
Sesame oil
Garlic
Ginger
Worcestershire sauce
Black pepper

Mix until the brown sugar dissolves completely.

Step 2: Marinate the Chicken

Reserve 1 cup of the marinade for basting later.

Place the chicken in a large zip-top bag or shallow dish.

Pour the remaining marinade over the chicken.

Seal and refrigerate for at least 4 hours, preferably overnight.

Turn the chicken occasionally to ensure even marination.

Step 3: Prepare the Basting Sauce

Pour the reserved marinade into a small saucepan.

Bring to a gentle boil over medium heat.

Reduce heat and simmer for 5–7 minutes.

This step makes the sauce safe for basting and serving.

Set aside.

Step 4: Preheat the Grill

Preheat a grill to medium heat, approximately 375–400°F (190–205°C).

Lightly oil the grates to prevent sticking.

Step 5: Grill the Chicken

Remove the chicken from the marinade and discard the used marinade.

Place the chicken on the grill.

Cook for approximately:

6–8 minutes per side for boneless thighs
10–15 minutes per side for bone-in pieces

Turn the chicken frequently for even cooking.

Step 6: Baste Frequently

During the final 10 minutes of cooking, brush the chicken generously with the prepared basting sauce.

Continue turning and basting every few minutes.

This creates the signature sticky, caramelized glaze.

Step 7: Check for Doneness

Cook until the internal temperature reaches:

165°F (74°C) for chicken breasts
175°F (79°C) for thighs and drumsticks

The chicken should be deeply caramelized and juicy.

Step 8: Rest the Chicken

Transfer the chicken to a serving platter.

Allow it to rest for 5 minutes before serving.

This helps retain its juices.

Step 9: Garnish and Serve

Sprinkle with:

Green onions
Sesame seeds

Serve with grilled pineapple and additional sauce if desired.

Serving Suggestions

Huli Huli Chicken pairs wonderfully with:

Steamed white rice
Coconut rice
Hawaiian macaroni salad
Grilled pineapple
Coleslaw
Roasted sweet potatoes
Grilled vegetables

Storage Instructions

Refrigerate

Store leftovers in an airtight container for up to 4 days.

Freeze

Freeze cooked chicken for up to 3 months.

Thaw overnight in the refrigerator before reheating.

Reheat

Warm gently in a covered skillet or oven until heated through.

Brush with extra sauce to maintain moisture.

Tips for Success

Marinate overnight for maximum flavor.
Use chicken thighs for the juiciest results.
Reserve marinade before adding raw chicken.
Baste frequently during the final cooking stage.
Avoid high heat, which can burn the sugar in the sauce.
Let the chicken rest before serving.

Variations

Spicy Huli Huli Chicken

Add 1–2 teaspoons sriracha or red pepper flakes to the marinade.

Huli Huli Chicken Skewers

Cube boneless chicken and thread onto skewers with pineapple chunks.

Oven-Baked Version

Bake at 400°F (200°C) for 35–40 minutes, basting every 10 minutes.

Air Fryer Huli Huli Chicken

Cook at 380°F (193°C) for 18–22 minutes, turning halfway through and brushing with sauce.

Frequently Asked Questions

Why is it called Huli Huli Chicken?

“Huli” means “turn” in Hawaiian. Traditional Huli Huli Chicken is cooked on grills where the chicken is repeatedly turned and basted.

Can I use chicken breasts?

Yes, though thighs tend to stay juicier and more flavorful during grilling.

Can I make this without a grill?

Absolutely. An oven, broiler, or grill pan works well.

Can I prepare the sauce ahead of time?

Yes. The sauce can be made up to 3 days in advance and stored in the refrigerator.

Final Thoughts

Hawaiian Huli Huli Chicken is a flavorful island classic that brings together juicy grilled chicken and a sweet-savory pineapple glaze. With its caramelized exterior, tropical flavors, and simple preparation, it’s an excellent choice for summer cookouts, family dinners, and backyard barbecues. Serve it with rice, grilled pineapple, and your favorite Hawaiian-inspired sides for a meal that captures the spirit of the islands.