Easy Hawaiian Huli Huli Chicken Recipe

If you’re craving something sweet, smoky, and completely irresistible, this Hawaiian Huli Huli Chicken is about to become your new favorite dinner. It’s juicy, sticky, and glazed in the most flavorful island-style sauce that caramelizes beautifully on the grill. Every bite tastes like sunshine and summer cookouts.

I love making Hawaiian Huli Huli Chicken when I want something easy but impressive. The marinade comes together in minutes, and the grill does most of the work. It’s perfect for backyard BBQs, family dinners, or even meal prep for the week.

The best part? You don’t need anything fancy to make authentic-tasting Hawaiian Huli Huli Chicken at home. Just simple ingredients, bold flavors, and that sweet-savory glaze that keeps everyone coming back for seconds.

More Recipes

• Sweet and Savory Honey Butter Chicken
• Sweet Hawaiian Crock Pot Chicken

INGREDIENTS

Here’s everything you need to make juicy, flavor-packed Hawaiian Huli Huli Chicken at home. These simple pantry ingredients create that signature sweet and savory island glaze.

For the Chicken:

• 2 lbs (900 g) boneless skinless chicken thighs
  (You can also use chicken breasts if preferred.)

For the Huli Huli Marinade:

• ½ cup (120 ml) soy sauce
• ½ cup (120 ml) ketchup
• ½ cup (120 ml) pineapple juice
• ⅓ cup (80 ml) brown sugar, packed
• 2 tbsp (30 ml) rice vinegar
• 1 tbsp (15 ml) sesame oil
• 3 cloves garlic, minced
• 1 tbsp (15 g) fresh ginger, grated
• ½ tsp (2 g) black pepper

Optional for Garnish:

• 2 green onions, sliced
• 1 tbsp (9 g) sesame seeds
• Fresh pineapple slices for serving

INSTRUCTIONS

Follow these simple steps to make perfectly caramelized, juicy Hawaiian Huli Huli Chicken every time.

1. Make the Marinade

In a medium bowl, whisk together soy sauce, ketchup, pineapple juice, brown sugar, rice vinegar, sesame oil, minced garlic, grated ginger, and black pepper. Stir until the sugar dissolves completely.

2. Marinate the Chicken

Place the chicken thighs in a large zip-top bag or shallow dish. Pour the marinade over the chicken and coat evenly. Cover and refrigerate for at least 4 hours, or overnight for deeper flavor.

Tip: Reserve ½ cup (120 ml) of the marinade before adding the raw chicken if you want extra sauce for brushing later.

3. Preheat the Grill

Preheat your grill to medium heat, about 375–400°F (190–200°C). Lightly oil the grates to prevent sticking.

If using a grill pan or oven instead, preheat the oven to 400°F (200°C).

4. Grill the Chicken

Remove the chicken from the marinade and shake off excess liquid. Place it on the grill and cook for 6–8 minutes per side, turning occasionally.

Brush with reserved marinade during the last few minutes of cooking to build that glossy, sticky glaze.

Cook until the internal temperature reaches 165°F (74°C).

5. Let It Rest

Remove the chicken from the grill and let it rest for 5 minutes. This keeps the Hawaiian Huli Huli Chicken juicy and tender.

6. Garnish and Serve

Sprinkle with sliced green onions and sesame seeds. Serve warm with grilled pineapple if desired.

TIPS & VARIATIONS

Let’s make your Hawaiian Huli Huli Chicken absolutely perfect every single time. These little tweaks and tricks make a big difference.

Cooking Tips

• Use chicken thighs for maximum juiciness. They stay tender and flavorful on the grill and handle caramelization beautifully.
• Don’t skip the marinating time. Let Hawaiian Huli Huli Chicken marinate at least 4 hours so the sweet-savory flavors fully soak in.
• Oil the grill well. The sugary glaze can stick, so brush the grates lightly with oil before cooking.
• Brush at the end. Add extra marinade during the last few minutes of grilling to prevent burning and create that glossy finish.

Ingredient Swaps

• Swap pineapple juice with orange juice for a slightly different citrus twist.
• Use honey instead of brown sugar (¼ cup / 85 g) for a smoother sweetness.
• Try tamari or coconut aminos instead of soy sauce for a gluten-free option.

Storage & Make-Ahead

• Store leftover Hawaiian Huli Huli Chicken in an airtight container in the fridge for up to 4 days.
• Reheat gently in a skillet over medium heat to keep it juicy.
• You can freeze cooked chicken for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Prep the marinade up to 3 days ahead and keep it refrigerated until ready to use.

SERVING IDEAS

Now let’s talk about how to serve your beautiful Hawaiian Huli Huli Chicken. This is where the fun really begins!

Classic Island Style

Serve Hawaiian Huli Huli Chicken over steamed white rice or fluffy jasmine rice. Spoon extra glaze over the top and add grilled pineapple slices for that authentic Hawaiian plate lunch vibe.

Fresh & Light

Pair it with a crisp cabbage slaw, macaroni salad, or a simple green salad with citrus dressing. The sweet and savory flavors balance perfectly with something fresh and crunchy.

Tropical Twist

Slice the Hawaiian Huli Huli Chicken and tuck it into warm tortillas. Add shredded cabbage, pineapple salsa, and a drizzle of spicy mayo for island-inspired tacos.

Perfect for Occasions

• Backyard BBQs
• Summer cookouts
• Family weeknight dinners
• Potlucks and gatherings

This dish always disappears fast, so I recommend doubling the recipe if you’re serving a crowd.

FAQs

Here are the most common questions about making Hawaiian Huli Huli Chicken, so you feel confident every step of the way.

1. How do I store Hawaiian Huli Huli Chicken?

Store leftover Hawaiian Huli Huli Chicken in an airtight container in the refrigerator for up to 4 days. Let it cool completely before sealing to keep the texture perfect.

2. Can I bake Hawaiian Huli Huli Chicken instead of grilling?

Yes! Preheat your oven to 400°F (200°C). Bake the chicken on a lined baking sheet for 25–30 minutes, or until it reaches an internal temperature of 165°F (74°C). Broil for 2–3 minutes at the end to caramelize the glaze.

3. Can I use chicken breasts instead of thighs?

Absolutely. Hawaiian Huli Huli Chicken works well with boneless skinless chicken breasts. Just watch the cooking time carefully since breasts can dry out faster. Cook until the internal temperature reaches 165°F (74°C).

4. Can I make Hawaiian Huli Huli Chicken ahead of time?

Yes. You can marinate the chicken up to 24 hours in advance. You can also fully cook it, refrigerate it, and gently reheat before serving.

5. Why is my glaze burning on the grill?

The marinade contains sugar, which caramelizes quickly. Grill over medium heat (375–400°F / 190–200°C) and brush extra sauce only during the final minutes to prevent burning.

Recipe

Yield: 2 lbs cooked chicken

Hawaiian Huli Huli Chicken

Print

Juicy, sweet, and savory Hawaiian Huli Huli Chicken grilled to perfection with a sticky pineapple glaze. Perfect for BBQs, family dinners, and summer cookouts.

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients

For the Chicken:

• 2 lbs (900 g) boneless skinless chicken thighs

For the Marinade:

• ½ cup (120 ml) soy sauce
• ½ cup (120 ml) ketchup
• ½ cup (120 ml) pineapple juice
• ⅓ cup (80 ml) brown sugar, packed
• 2 tbsp (30 ml) rice vinegar
• 1 tbsp (15 ml) sesame oil
• 3 cloves garlic, minced
• 1 tbsp (15 g) fresh ginger, grated
• ½ tsp (2 g) black pepper

Optional Garnish:

• 2 green onions, sliced
• 1 tbsp (9 g) sesame seeds
• Fresh pineapple slices

Instructions

1. In a bowl, whisk together soy sauce, ketchup, pineapple juice, brown sugar, rice vinegar, sesame oil, garlic, ginger, and black pepper until smooth.
   
2. Place the chicken in a large bag or dish. Pour the marinade over the chicken and coat evenly. Refrigerate for at least 4 hours or overnight.
   
3. Preheat grill to 375–400°F (190–200°C). Lightly oil the grates.
   
4. Remove chicken from marinade. Grill for 6–8 minutes per side, turning occasionally.
   
5. Brush with reserved marinade during the last few minutes to create a glossy glaze.
   
6. Cook until internal temperature reaches 165°F (74°C).
   
7. Remove from grill and rest for 5 minutes before serving.

Notes

Use chicken thighs for juicier results.

Reserve ½ cup (120 ml) marinade before adding raw chicken if you want extra sauce.

Avoid high heat to prevent the sugar in the glaze from burning.

Nutrition Information:

Yield: 6 Serving Size: 1 portion (about 5–6 oz / 140–170 g)
Amount Per Serving: Calories: 380

Nutrition information is estimated and may vary based on ingredients used.

I truly hope you fall in love with this Hawaiian Huli Huli Chicken as much as I have. It’s sweet, smoky, juicy, and packed with bold island flavor in every single bite. Whether you grill it for a summer BBQ or bake it for an easy weeknight dinner, this recipe always delivers.

The sticky pineapple glaze makes Hawaiian Huli Huli Chicken completely irresistible, and the best part is how simple it is to prepare. Just a handful of pantry ingredients, a little marinating time, and you’re rewarded with a restaurant-quality meal at home.

Happy cooking, and enjoy every delicious bite!