Hawaiian Huli Huli Chicken Recipe

If you’ve ever dreamed of capturing the irresistible flavors of a beachside luau, then you absolutely must try making Hawaiian Huli Huli Chicken at home. This dish combines a tantalizing mix of sweet, smoky, and tangy notes that dance on the tongue, all while boasting tender, juicy chicken grilled to perfection. The magic lies in the vibrant marinade, loaded with pineapple juice, soy sauce, and that distinctive island flair that makes this chicken unforgettable. Whether you’re hosting a backyard barbecue or simply craving something tropical and comforting, Hawaiian Huli Huli Chicken is truly a showstopper worth sharing with friends and family.

Ingredients You’ll Need

The ingredients for Hawaiian Huli Huli Chicken are wonderfully straightforward yet each one plays an essential role in creating that layered, authentic flavor profile. From the sweetness of brown sugar and pineapple juice to the smoky hint from paprika, every component contributes brightness and balance to this delicious marinade.

• Boneless chicken thighs (4 pounds): These are perfect for grilling because they stay juicy and soak up the marinade beautifully.
• Light brown sugar (½ cup, packed): Adds a mellow sweetness and helps caramelize the chicken as it cooks.
• Ketchup (½ cup): Brings tanginess and a bit of thickness that clings well to the meat.
• Canned pineapple juice (1 cup): The key tropical ingredient that balances sweet and tart flavors—avoid fresh juice as it’s less consistent in taste.
• Light soy sauce (½ cup): Provides saltiness and umami that deepens the marinade’s character.
• Worcestershire sauce (2 tablespoons): Adds complexity with a subtle hint of vinegar and spices.
• Apple cider vinegar (2 tablespoons): Introduces a gentle acidity that brightens the sauce.
• Fresh ginger (½ teaspoon, minced): Offers a warm, zesty kick that complements the sweetness perfectly.
• Garlic (4 cloves, minced): Infuses the marinade with its unmistakable aromatic depth.
• Smoked paprika (1 teaspoon): Imparts a subtle smoky flavor crucial to the “huli huli” identity.
• Ground black pepper (½ teaspoon): Adds a mild heat and spice to round out the marinade.
• Fresh pineapple slices: For grilling and serving alongside the chicken for an extra burst of tropical sweetness.
• Vegetable oil: To brush the grill grates and prevent sticking.
• Sliced green onions: A fresh, colorful garnish that adds a mild sharpness against the rich chicken.

How to Make Hawaiian Huli Huli Chicken

Step 1: Prepare the Marinade

Start by mixing all your marinade ingredients—brown sugar, ketchup, canned pineapple juice, soy sauce, Worcestershire sauce, apple cider vinegar, fresh ginger, garlic, smoked paprika, and black pepper—in a large resealable bag until everything is smoothly combined. This blend forms the foundation of the Hawaiian Huli Huli Chicken, balancing sweet, tangy, and smoky flavors that will infuse the meat.

Step 2: Marinate the Chicken

Reserve half a cup of the marinade for basting later, but keep it refrigerated. Then add the chicken thighs to the remaining marinade in the bag, making sure each piece is thoroughly coated. Seal the bag tightly and let it soak in all those tropical flavors in the fridge for at least 4 to 6 hours—overnight is even better. This step ensures your chicken will be bursting with flavor and perfectly tender.

Step 3: Preheat and Prep the Grill

About 30 minutes before you’re ready to cook, take the chicken out of the fridge and let it come to room temperature so it cooks evenly. Meanwhile, preheat your grill and brush the grates with vegetable oil to keep the chicken from sticking as it sizzles.

Step 4: Grill the Chicken

Place the chicken thighs on the hot grill and cook for about 6 minutes on the first side. Flip them over and cook for 3 minutes more, then start basting with the reserved marinade. Turn and baste the chicken every 1 to 2 minutes for another 6 to 7 minutes, ensuring the chicken cooks through evenly and develops a beautifully caramelized exterior. The entire grilling process should take around 15 to 16 minutes until the chicken is juicy and cooked to perfection. After grilling, let the chicken rest for 10 minutes to retain its moisture.

Step 5: Grill the Pineapple

While the chicken rests, toss the fresh pineapple slices onto the grill for a few minutes on each side until you get those gorgeous grill marks and a little caramelization. This grilled pineapple adds a juicy, sweet contrast that pairs brilliantly with your Hawaiian Huli Huli Chicken.

How to Serve Hawaiian Huli Huli Chicken

Garnishes

Once your chicken and pineapple are ready, sprinkle freshly sliced green onions on top. These garnishes add a fresh, mild sharpness and a lovely pop of green that brightens the dish visually and complements the rich flavors.

Side Dishes

Hawaiian Huli Huli Chicken loves company! Serve it alongside fluffy white rice or coconut rice to soak up the extra marinade, and consider a crisp green salad or simple steamed vegetables to make your meal balanced and refreshing. For a tropical vibe, a side of macaroni salad or grilled corn also pairs beautifully.

Creative Ways to Present

For a festive presentation, arrange the chicken and grilled pineapple slices on a large platter lined with fresh banana leaves or colorful lettuce. Add slices of citrus fruits like lime or orange for extra brightness. You could also thread the marinated chicken pieces and pineapple chunks onto skewers before grilling to make a fun and easy-to-eat Hawaiian Huli Huli Chicken kabob experience.

Make Ahead and Storage

Storing Leftovers

Any leftover Hawaiian Huli Huli Chicken should be stored in an airtight container and refrigerated promptly. It will keep well for up to 3 to 4 days, allowing you to enjoy that delicious tropical flavor throughout the week.

Freezing

If you want to save some for longer, freeze cooked chicken portions in freezer-safe bags or containers. Properly wrapped, the chicken can last for up to 2 months, making it perfect for quick reheated meals that still taste freshly grilled.

Reheating

To reheat leftover chicken without drying it out, gently warm it in a skillet over medium-low heat or in the oven covered with foil. You can baste it with a little reserved marinade or a splash of pineapple juice to keep it moist and flavorful.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! While thighs stay juicier and more forgiving on the grill, boneless chicken breasts can work too. Just be careful not to overcook them as they tend to dry out faster.

Why is canned pineapple juice preferred over fresh?

Canned pineapple juice has a consistent sweetness and acidity level that results in a perfect marinade balance, unlike fresh which can vary widely and might alter the final taste.

Is it necessary to reserve some marinade for basting?

Yes, reserving some marinade before adding raw chicken prevents cross-contamination and allows you to baste the chicken safely during grilling, enhancing flavor without risking food safety.

Can I make Hawaiian Huli Huli Chicken indoors?

You can! Grilling on a stovetop grill pan or baking in the oven while occasionally brushing with reserved marinade will still yield tasty results when outdoor grilling isn’t an option.

How long should I marinate the chicken?

For best flavor, marinate for at least 4 to 6 hours, but overnight is ideal to let the chicken soak up all those tropical flavors deeply.

Final Thoughts

Hawaiian Huli Huli Chicken is truly one of those recipes that brightens any meal with its perfect mix of sweet, smoky, and tangy tropical flavors. It’s surprisingly easy to make and will quickly become your go-to for gatherings, weeknight dinners, or whenever you want to bring a little island sunshine to your table. Give this recipe a try and watch how it turns your cooking into something special that everyone will rave about!

Print