Huli Huli Chicken: Authentic Hawaiian Grilled Delight with Pineapple Marinade

Authentic Hawaiian Huli Huli Chicken Recipe

The word huli means “turn” in Hawaiian, and this Huli Huli Chicken recipe lives up to its name with its signature technique of turning the chicken while it cooks to perfect caramelized goodness. This island favorite combines sweet, tangy, and savory flavors that transport you straight to a Hawaiian luau!

What Makes Huli Huli Chicken Special?

Huli Huli Chicken was created in 1955 by Ernest Morgado, who prepared this teriyaki-inspired chicken for a farmers’ meeting. The dish got its name from the cooking method: the chicken was placed between two grills and turned (or “huli-ed”) to cook both sides. The sweet-savory marinade creates an irresistible glaze as it caramelizes over heat.

Ingredients for Perfect Huli Huli Chicken

• 2 whole chickens (about 3 pounds each), cut into 8 pieces each
• 1 cup fresh pineapple juice
• ½ cup soy sauce
• ½ cup brown sugar, packed
• ⅓ cup ketchup
• ¼ cup cooking sherry (or chicken broth)
• 2 tablespoons fresh ginger, grated
• 4 cloves garlic, minced
• 4 green onions, chopped
• 1 tablespoon dry mustard

How to Make Authentic Huli Huli Chicken

1. Prepare the chicken by rinsing pieces under cold water and patting them completely dry with paper towels. Place in a large bowl or tray.
2. In a separate bowl, combine the pineapple juice, soy sauce, brown sugar, ketchup, sherry, grated ginger, minced garlic, chopped green onions, and dry mustard. Whisk together until the brown sugar has completely dissolved.
3. Transfer the chicken pieces into a large resealable plastic bag. Pour the marinade over the chicken, squeeze out excess air, and seal the bag.
4. Massage the bag gently (traditional Hawaiian “lomi” technique) to ensure the marinade coats every piece of chicken thoroughly.
5. Refrigerate for at least 4 hours, preferably overnight, turning the bag occasionally to ensure even marinating.
6. When ready to cook, preheat your oven to 375°F (190°C) or prepare a grill to medium-high heat.
7. Remove chicken from marinade, reserving the liquid. Transfer the reserved marinade to a small saucepan and bring to a boil, then reduce heat and simmer for 5 minutes to create a basting sauce.
8. If baking: arrange chicken pieces on a foil-lined baking sheet or in a large baking dish.
9. Cook the chicken for approximately 30-40 minutes, turning and basting with the reduced marinade every 10 minutes to develop that signature “huli huli” caramelized glaze.
10. The chicken is done when it reaches an internal temperature of 165°F (74°C) and the skin is beautifully browned and glossy.
11. Let rest for 5 minutes before serving warm with sticky rice and your favorite Hawaiian sides.

Chef’s Tips for the Best Huli Huli Results

• Chicken options: You can use bone-in, skin-on thighs and breasts if you don’t want to cut up a whole chicken.
• For extra flavor: Add 1-2 tablespoons of sesame oil to the marinade for a nutty depth.
• Authentic touch: If grilling, use kiawe wood chips (Hawaiian mesquite) for authentic smoky flavor.
• Make it spicy: Add 1-2 teaspoons of sriracha or sambal oelek for a spicy version.
• Safety first: Always make sure to boil the used marinade before using it as a basting sauce to kill any bacteria.

Serving Your Huli Huli Chicken

Serve this mouthwatering Hawaiian chicken over a bed of steamed sticky rice to soak up all the delicious sauce. For an authentic island plate lunch, add a scoop of macaroni salad and some quick-pickled vegetables on the side. Garnish with sliced green onions and toasted sesame seeds for a beautiful presentation.

Perfect Pairings for Huli Huli Chicken

• Hawaiian macaroni salad
• Grilled pineapple slices
• Sticky white rice
• Stir-fried vegetables
• Hawaiian sweet rolls
• Coconut pudding for dessert

Nutrition Information

Frequently Asked Questions About Huli Huli Chicken

Can I use boneless chicken instead?

Yes! Boneless, skinless chicken thighs work wonderfully for this recipe. Adjust cooking time to about 20-25 minutes total, as boneless pieces cook faster.

Can I make Huli Huli Chicken ahead of time?

Absolutely! The chicken actually tastes even better after marinating overnight. You can also cook it completely, refrigerate, and then reheat gently in a 300°F oven until warm.

What if I don’t have fresh pineapple juice?

Canned pineapple juice works perfectly fine. Just make sure it’s 100% juice without added sugars.

Can I freeze Huli Huli Chicken?

Yes, you can freeze the chicken in the marinade for up to 3 months. Thaw completely in the refrigerator before cooking.

Whether you’re hosting a backyard luau or just craving a taste of the islands, this Huli Huli Chicken recipe delivers authentic Hawaiian flavor in every bite. The combination of sweet pineapple, savory soy, and ginger creates that unmistakable huli taste that keeps people coming back for more!