Irresistible Hawaiian Huli Huli Chicken Recipe

Why You’ll Love This Recipe

I love this recipe because the marinade does all the work for me. With just a few hours of soaking, the chicken turns out tender, flavorful, and caramelized on the grill. The combination of pineapple, soy sauce, ginger, and garlic creates the perfect balance of sweet, savory, and tangy. Whether I serve it with rice, macaroni salad, or grilled veggies, it always feels like a tropical feast.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2–3 lbs boneless skinless chicken thighs or drumsticks
1/2 cup soy sauce
1/2 cup pineapple juice
1/4 cup brown sugar
1/4 cup ketchup
2 tbsp rice vinegar or apple cider vinegar
1 tbsp sesame oil
2 cloves garlic, minced
1 tsp fresh ginger, grated
1 tbsp Worcestershire sauce (optional)
1 tbsp cornstarch + 2 tbsp water (optional, for thickening sauce)
Chopped green onions and pineapple slices, for garnish

Directions

1. In a bowl or large zip-top bag, I combine soy sauce, pineapple juice, brown sugar, ketchup, vinegar, sesame oil, garlic, ginger, and Worcestershire sauce. I whisk everything until well mixed.

2. I add the chicken and let it marinate in the refrigerator for at least 2 hours, or overnight if I want maximum flavor.

3. I preheat the grill or a grill pan to medium-high heat and lightly oil the grates.

4. I remove the chicken from the marinade and save the excess liquid. Then I grill the chicken for 5–7 minutes per side, until it’s nicely charred and cooked through (internal temperature should reach 165°F / 74°C).

5. Meanwhile, I pour the reserved marinade into a small saucepan and bring it to a boil. I let it simmer for 5–7 minutes. If I want a thicker sauce, I stir in the cornstarch slurry.

6. I baste the chicken with the thickened sauce during the last few minutes of grilling for that sticky, glossy finish.

7. I serve the chicken hot, garnished with chopped green onions and grilled pineapple slices.

Servings and Timing

This recipe makes 6 servings. The prep time is about 15 minutes, plus at least 2 hours of marinating time. Cooking takes around 20 minutes, so the total time is approximately 2 hours and 35 minutes.

Variations

When I want even juicier results, I use bone-in, skin-on chicken and adjust the cooking time. Sometimes I bake the chicken at 400°F (200°C) for 25–30 minutes when I don’t feel like grilling. If I’m in the mood for a little spice, I add chili flakes or sriracha to the marinade. I also like experimenting with honey or maple syrup in place of brown sugar for a slightly different sweetness.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the chicken in the oven at 350°F until heated through, which helps maintain its juiciness. For a quick option, I use the microwave, though the grill or oven keeps the texture better. I don’t recommend freezing marinated chicken after grilling, but I sometimes freeze the raw chicken in the marinade for an easy make-ahead meal.

FAQs

Can I use chicken breasts instead of thighs or drumsticks?

Yes, but I prefer thighs since they stay juicier. If I use breasts, I’m careful not to overcook them.

How long should I marinate the chicken?

At least 2 hours, but overnight gives the best flavor.

Can I cook this without a grill?

Yes, I often bake it at 400°F for 25–30 minutes or use a stovetop grill pan.

Is the marinade safe to use as a sauce?

Yes, as long as I boil it first to kill any bacteria from the raw chicken.

Can I make this recipe spicier?

Definitely—I add chili flakes, hot sauce, or a little sriracha to the marinade.

Can I use canned pineapple juice?

Yes, canned works perfectly fine for this recipe.

What sides go well with Huli Huli chicken?

I like serving it with steamed rice, Hawaiian macaroni salad, or grilled vegetables.

Can I freeze the chicken in the marinade?

Yes, I sometimes freeze it raw in the marinade and thaw before grilling.

Can I thicken the sauce without cornstarch?

Yes, I just simmer it longer until it reduces naturally.

How do I prevent the chicken from burning on the grill?

I keep the heat at medium-high and watch closely since the sugar in the marinade can caramelize quickly.

Conclusion

Hawaiian Huli Huli Chicken is one of my favorite dishes to make when I want something tropical, flavorful, and easy. With its sweet and savory marinade, smoky grill marks, and juicy tenderness, it’s always a hit at family dinners or summer cookouts. Every bite feels like a little trip to the islands, and it never fails to impress.