If you’ve ever dreamed of island-style barbecue with caramelized glaze and smoky-sweet aroma filling the air, this Authentic Hawaiian Huli Huli Chicken will take you straight to the beaches of Maui.
The name “Huli Huli” means “turn, turn” in Hawaiian — a nod to the way the chicken is cooked, turned and basted repeatedly over the grill until the sauce becomes glossy perfection.
Table of Contents
Why You’ll Love This Hawaiian Huli Huli Chicken
This isn’t just grilled chicken — it’s a flavor-packed Hawaiian classic you’ll want to make all summer long.
- Authentic flavor: Inspired by traditional island marinades with real ingredients.
- Juicy and tender: A long marination time infuses every bite with sweetness and spice.
- Perfect for grilling season: A crowd-favorite for backyard barbecues or luau nights.
- Tropical twist: Pineapple and soy sauce create that signature Huli Huli balance.
- Easy to make: Just marinate, grill, and baste — no fancy techniques required.
Growing up near Austin, I fell in love with grilled flavors early on. But it wasn’t until a family trip to Oahu that I discovered true Huli Huli Chicken — cooked roadside, smoky from the open flame, and dripping with pineapple glaze.
When I recreated it back home, my friends couldn’t believe how close it tasted to the real thing. Now, this recipe has become a backyard favorite every summer.
For another sweet-savory favorite, try my French Chicken Casserole — it’s creamy, comforting, and equally full of heart.
Ingredients You’ll Need
For the Chicken
- 1 whole chicken (about 3–4 pounds), cut into pieces
For the Marinade
- 1 cup soy sauce
- 1 cup brown sugar
- ½ cup ketchup
- ½ cup chicken broth
- ¼ cup rice vinegar
- ¼ cup pineapple juice
- ¼ cup dry white wine or sherry (optional; can substitute with more pineapple juice)
- 1 tablespoon freshly grated ginger
- 2 cloves garlic, minced
- 1 tablespoon sesame oil
- 1 teaspoon Sriracha or other hot sauce (optional)
- 1 teaspoon ground black pepper
For Garnish
- Pineapple slices, for grilling (optional)
- Green onions, sliced for garnish
(Jake’s Tip: Save half the marinade for basting — it thickens on the grill and turns beautifully sticky.)
Optional Add-Ons or Substitutes
- Use chicken thighs for juicier results.
- Add honey for extra caramelization.
- Swap soy sauce for tamari for a gluten-free version.
- Use fresh lime juice instead of vinegar for a brighter taste.
- Top with toasted sesame seeds for extra crunch.
Step-by-Step Instructions
- Prepare the marinade:
In a large bowl, whisk together soy sauce, brown sugar, ketchup, chicken broth, vinegar, pineapple juice, wine (if using), ginger, garlic, sesame oil, and black pepper. - Marinate the chicken:
Place chicken pieces in a large resealable bag or shallow dish. Pour ¾ of the marinade over the chicken, reserving the rest for basting. Refrigerate for at least 4 hours or overnight for best flavor. - Preheat the grill:
Heat your grill to medium-high and lightly oil the grates. - Grill the chicken:
Remove chicken from marinade, shaking off excess. Grill, turning every 5–6 minutes and basting with the reserved sauce each time. Cook until golden and caramelized (internal temperature should reach 165°F). - Grill the pineapple (optional):
Grill pineapple slices for 2–3 minutes per side until lightly charred. - Serve:
Plate the chicken, drizzle with extra glaze, and garnish with green onions.
Quick Reminders:
- Don’t rush the marination — it’s key to flavor depth.
- Keep the reserved marinade separate from raw chicken.
- Turn frequently to prevent burning.
Expert Tips for Success
- Marinate overnight: The longer it sits, the deeper the flavor.
- Use indirect heat: This prevents the sugars from burning before the chicken cooks through.
- Double the marinade: It makes an incredible dipping sauce after simmering.
- Rest before serving: Let chicken rest 5 minutes for juicier bites.
- Pair it right: It’s perfect with grilled pineapple, steamed rice, or coconut slaw.
If you love tropical grilled dishes, you’ll also enjoy my Lemon Ricotta Pasta with Arugula — it’s fresh, vibrant, and balances perfectly with smoky flavors like this one.
Serving Suggestions
- Serve with steamed jasmine rice or coconut rice.
- Add a side of grilled pineapple or mango salsa.
- Pair with a light cucumber salad or coleslaw.
- Serve family-style at your next BBQ or luau night.
- Finish with an island dessert like my Persian Orange Cake for a citrusy finale.
(Jake’s Tip: For that true island flavor, baste one last time right before serving — it seals in the glaze and makes it shine.)
Storing and Reheating
How to Store It:
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Keep the sauce separate to avoid soggy skin.
How to Reheat It:
- Reheat in a 350°F oven for 10–15 minutes or until hot.
- Brush with leftover glaze to restore shine and flavor.
Freezer Tip:
- Freeze cooked chicken for up to 2 months. Thaw overnight in the fridge before reheating.
Nutrition (Per Serving)
- Calories: 410
- Protein: 37g
- Carbohydrates: 25g
- Fat: 15g
- Saturated Fat: 4g
- Cholesterol: 130mg
- Sodium: 1020mg
- Sugar: 18g
- Fiber: 1g
- Vitamin C: 8mg
- Calcium: 45mg
- Iron: 2mg
Frequently Asked Questions
Can I bake this instead of grilling?
Yes! Bake at 400°F for 35–40 minutes, basting occasionally, until caramelized and cooked through.
Can I use boneless chicken?
Absolutely — just reduce grill time to prevent drying out.
Is Huli Huli Chicken spicy?
It’s mildly sweet with a hint of heat from Sriracha — you can adjust to taste.
Final Thoughts
This Authentic Hawaiian Huli Huli Chicken is smoky, juicy, and bursting with tropical flavor — the kind of meal that turns any evening into a backyard luau.
With just a handful of ingredients and a little patience, you’ll create grilled perfection that’s both comforting and exotic.
- Marinate long.
- Grill slow.
- And baste often for that irresistible island glaze.
For another sweet-and-savory favorite, try my Garlic Parmesan Meatloaf — a hearty dish that’s every bit as comforting as this Hawaiian classic.
Authentic Hawaiian Huli Huli Chicken
Ingredients
Equipment
Method
- In a large bowl, whisk together soy sauce, brown sugar, ketchup, chicken broth, vinegar, pineapple juice, ginger, garlic, sesame oil, Sriracha (if using), and black pepper.
- Place chicken pieces in a resealable bag or shallow dish. Pour in ¾ of the marinade, reserving the rest. Marinate in the fridge for at least 4 hours or overnight.
- Preheat grill to medium-high and oil the grates lightly.
- Grill chicken, turning every 5–6 minutes and basting with reserved marinade. Cook until caramelized and internal temperature reaches 165°F.
- Grill pineapple slices (if using) for 2–3 minutes per side until lightly charred.
- Serve chicken with extra glaze and garnish with sliced green onions.
Nutrition
Notes
- Dry white wine is replaced with extra pineapple juice for an alcohol-free version.
