Description
Sweet, Savory, and Grilled to Perfection—The Best Huli Huli Chicken You’ll Ever Make
If you’ve ever had the pleasure of experiencing authentic Hawaiian BBQ, you’ll know that Huli Huli Chicken is a flavor-packed treasure. This sweet, savory, and slightly smoky grilled chicken is marinated in a tangy pineapple-soy sauce mix that makes every bite irresistible. The name “Huli” means “turn” in Hawaiian, referring to the traditional method of turning the chicken on the grill. But no matter how you cook it, the result is always the same—tender, juicy chicken with a glaze that perfectly balances sweetness and saltiness.
I first tried Huli Huli chicken while on a trip to Hawaii and was hooked from the very first bite. The smoky char, the juicy meat, and the vibrant flavor of the glaze instantly won me over. I came home and knew I had to recreate it—so I did! This recipe has since become one of my go-to grilling favorites, perfect for summer cookouts, weeknight dinners, or even a tropical-themed party
Ingredients
- For the chicken marinade and glaze:
- 4 boneless, skinless chicken breasts or thighs
- 1 cup pineapple juice (preferably fresh)
- ¼ cup soy sauce (use low-sodium for a lighter option)
- ¼ cup brown sugar, packed
- 2 tbsp ketchup
- 1 tbsp apple cider vinegar (or rice vinegar)
- 2 tsp grated fresh ginger
- 3 garlic cloves, minced
- 1 tsp sesame oil (optional, for added depth of flavor)
- 1 tbsp cornstarch (optional, for thickening glaze)
- For garnish (optional):
- Chopped green onions
- Sesame seeds
- Pineapple slices (grilled for extra flavor)
Instructions
- Prepare the marinade
In a medium bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, vinegar, ginger, garlic, and sesame oil. Taste the marinade and adjust sweetness or saltiness as needed by adding more sugar or soy sauce. - Marinate the chicken
Place your chicken breasts or thighs in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are coated. Seal and refrigerate for at least 1 hour, or ideally, 4 hours for maximum flavor infusion. - Prepare the glaze
Take about ⅓ of the marinade (without the chicken) and transfer it to a small saucepan. Bring to a simmer over medium heat and cook for about 5 minutes. If you want a thicker glaze, stir in the cornstarch mixed with 1 tbsp water and cook for another 1-2 minutes, until it thickens. Set aside. - Preheat the grill
Heat your grill to medium-high heat, about 400°F (200°C). Oil the grill grates to prevent sticking. - Grill the chicken
Remove the chicken from the marinade (discard any leftover marinade that’s touched the raw chicken). Grill the chicken for 5–7 minutes per side, or until the internal temperature reaches 165°F (74°C). During the last few minutes of grilling, brush the chicken with the reserved glaze for a sticky, flavorful finish. - Serve and garnish
Let the chicken rest for 5 minutes before serving. Garnish with chopped green onions, sesame seeds, and grilled pineapple slices for a tropical touch.
Notes
- Leftovers can be stored in the fridge for up to 3 days and are great in wraps, salads, or on top of rice.
- This recipe doubles easily—great for larger gatherings or meal prep.
- Adjust sweetness: Add more brown sugar for a sweeter glaze or reduce it for a more savory balance.
Nutrition
- Calories: ~280