Tasty Hawaiian Huli Huli Chicken – Sweet, Smoky, Island-Inspired Perfection

If there’s a recipe that embodies the spirit of island comfort food, it’s Hawaiian Huli Huli Chicken. The moment that first sweet-savory aroma hits your nose — the sizzling marinade, the smoky char, the caramelized pineapple glaze — you’re instantly transported to a backyard luau under warm Pacific breezes. This dish is everything we love about Hawaiian cooking: bold flavors, a touch of sweetness, and vibrant ingredients that turn the simplest chicken into something unforgettable.

Huli Huli Chicken has been a beloved Hawaiian staple since the 1950s, gaining fame at road-side stands, beach gatherings, and community fundraisers. Families across the islands have passed down their own variations of the iconic marinade, each one blessed with its own secrets. Some keep it heavy on the ginger, others go extra sweet with pineapple. No matter the version, one thing is true: when that glaze hits the grill, people come running.

In today’s recipe, we’re making a tasty Hawaiian Huli Huli Chicken that captures all the magic of the classic dish, but with easy ingredients and simple steps so you can bring authentic island flavor right to your kitchen. Whether you’re grilling outdoors, using a stovetop grill pan, or baking it in your oven, you’re about to create something juicy, glossy, and absolutely irresistible.

This is the kind of dish that steals the show at summer cookouts but also makes for an amazing weekday dinner because the marinade does most of the work. Just combine your ingredients, let the chicken soak up all that Hawaiian goodness, and cook it until it’s tender, smoky, and beautifully caramelized.

Let’s dive into what makes Huli Huli Chicken truly special — and then I’ll show you how to make the very best version, complete with tips, fun variations, and the rich history behind this iconic Hawaiian treasure.

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Ingredients:

• 3 pounds chicken thighs (boneless or bone-in)
• 1 cup pineapple juice
• 1/2 cup soy sauce
• 1/2 cup brown sugar
• 1/4 cup ketchup
• 1/4 cup rice vinegar (or apple cider vinegar)
• 1 tablespoon fresh ginger, grated
• 4 garlic cloves, minced
• 2 tablespoons vegetable or sesame oil
• 1 tablespoon Worcestershire sauce
• 1 teaspoon chili flakes (optional)
• 1/4 teaspoon black pepper
• Fresh pineapple slices (for serving or grilling)
• Chopped green onions (for garnish)
• Lime wedges (optional)

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Instructions:

1. Prepare the Marinade:
   In a mixing bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, oil, ginger, garlic, pepper, chili flakes, and Worcestershire sauce until fully combined.
2. Marinate the Chicken:
   Place chicken thighs into a large zip-top bag or shallow dish. Pour the marinade over the chicken, reserving 1/2 cup for basting. Seal and refrigerate for at least 2 hours, ideally overnight for deeper flavor.
3. Preheat Grill or Oven:
   Heat your grill to medium-high or preheat your oven to 400°F (205°C). If baking, line a sheet pan with foil for easy cleanup.
4. Grill the Chicken:
   Place chicken onto the grill and cook for 6–7 minutes per side, basting frequently with the reserved marinade. The sugars will caramelize, creating a glossy, flavorful coating.
5. Caramelize the Edges:
   Continue flipping and basting until chicken reaches 165°F and develops charred edges full of smoky flavor.
6. Optional Oven Method:
   If baking, place chicken on the prepared sheet and brush with marinade. Bake for 25–30 minutes, broiling the last 3–5 minutes for caramelization.
7. Grill Pineapple Slices:
   Add pineapple slices onto the grill for 1–2 minutes per side. The heat brings out natural sweetness and adds a perfect smoky touch.
8. Serve and Garnish:
   Transfer chicken to a platter, sprinkle with chopped green onions, add grilled pineapple, and serve with lime wedges.

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Tips & Tricks

• Marinate overnight for the richest flavor.
• Use chicken thighs — they stay juicier than breasts.
• Don’t skip the basting! This is what creates the signature sticky-sweet glaze.
• Add a splash of sriracha if you prefer a spicy kick.
• Reserve marinade BEFORE adding chicken to keep it safe for basting.

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Variations

Oven-Baked Version:
Follow the same marinade instructions, then bake at 400°F — broil for extra char.

Slow Cooker Huli Huli Chicken:
Cook on LOW for 4–5 hours; reduce remaining liquid on the stovetop to make a glaze.

Huli Huli Chicken Bowls:
Serve over rice with roasted veggies, fresh pineapple, and green onions.

Healthy Version:
Use low-sodium soy sauce and replace brown sugar with honey.

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Serving Suggestions

• Coconut rice
• Grilled pineapple
• Macaroni salad
• Sliced cucumbers
• Hawaiian sweet rolls
• Steamed jasmine rice

Pairing this chicken with sweet, tangy sides transforms it into a full island-themed meal.

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Storage Information

• Refrigerator: Up to 4 days in airtight container
• Freezer: Up to 3 months
• Reheat: Gently in a skillet or oven to preserve moisture

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FAQ

Can I use chicken breasts?
Yes, but thighs stay juicier and more flavorful.

Can I cook it in the oven?
Absolutely! Finish under the broiler for a grilled effect.

Is traditional Huli Huli Chicken spicy?
Classic versions aren’t spicy, but you can add heat easily.

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History / Fun Facts

Huli Huli Chicken was created in 1955 by Ernest Morgado, who marinated chicken in a sweet sauce and cooked it between two grills. “Huli” means “turn” in Hawaiian — the dish got its name because helpers would shout “HULI!” every time the chicken needed flipping. Morgado’s gatherings became so popular that he eventually commercialized the marinade, and today Huli Huli Chicken is a national Hawaiian treasure found at fundraisers, beaches, and food stands across the islands.