Huli Huli Chicken is Hawaii’s answer to the perfect summer cookout — juicy grilled chicken brushed with a sweet-and-savory pineapple-soy glaze that caramelizes into sticky, charred perfection. The name comes from the Hawaiian word huli (“turn”), because the chicken gets flipped again and again over the grill until every side is glossy and golden.
This is the recipe that makes your whole backyard smell amazing. The marinade does double duty — it tenderizes the chicken and becomes a glaze for basting — so you get deep island flavor with hardly any effort. Serve it with rice and grilled pineapple and you’ve got a tropical feast.
Why you’ll love this Huli Huli Chicken
- Sweet, savory, and smoky. Pineapple, soy, brown sugar, and ginger create that addictive Hawaiian BBQ flavor.
- One marinade, two jobs. It tenderizes the chicken and doubles as the basting glaze — less work, more flavor.
- Cookout-ready. Perfect for the grill, but it works under the broiler too, so you can make it year-round.
Ingredient notes
Use chicken thighs if you can — they stay juicy on the grill and take beautifully to the glaze (breasts work too, just don’t overcook them). Pineapple juice is key for that tropical sweetness and a little natural tenderizing. And always reserve some sauce before it touches raw chicken so you have a clean batch for basting and serving.
Huli Huli Chicken
Juicy Hawaiian grilled chicken in a sweet-and-savory pineapple-soy glaze, caramelized on the grill — the ultimate summer cookout recipe.
Ingredients
- 2.5 lbs boneless skinless chicken thighs
- 1/2 cup pineapple juice
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1/3 cup ketchup
- 3 tablespoons rice vinegar
- 2 tablespoons fresh ginger, grated
- 4 cloves garlic, minced
- 1 tablespoon sesame oil
- 2 teaspoons cornstarch (for thickening the glaze)
- 2 green onions, sliced, for garnish
- 1 tablespoon toasted sesame seeds, for garnish
Instructions
- In a bowl, whisk together the pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, ginger, garlic, and sesame oil.
- Pour about half of the sauce over the chicken in a bag or dish and marinate in the fridge for at least 30 minutes (or up to overnight). Reserve the other half of the sauce separately for basting and serving.
- In a small saucepan, bring the reserved sauce to a simmer. Stir the cornstarch with 1 tablespoon water, whisk it in, and cook for 1–2 minutes until glossy and slightly thickened. Set aside.
- Preheat the grill to medium-high. Remove the chicken from the marinade (discard the used marinade) and grill for about 5–6 minutes per side.
- During the last few minutes, brush generously with the thickened glaze, turning (huli!) and basting every couple of minutes until the chicken is caramelized and reaches 165°F (74°C).
- Let the chicken rest for 5 minutes. Brush with a little more glaze, then garnish with sliced green onions and toasted sesame seeds before serving.
Tips for the best results
- Always reserve sauce first. Keep a clean batch that never touched raw chicken for basting and drizzling at the end.
- Watch the sugar. The glaze is sweet and can burn — only brush it on during the last few minutes and keep the chicken moving.
- No grill? Broil it. Cook on a foil-lined sheet 6 inches under the broiler, basting and turning, for the same caramelized finish.
What to serve with it
Huli huli chicken is made for a tropical plate: fluffy white or coconut rice, grilled pineapple, and a crisp slaw or a bright pasta salad on the side. For another easy chicken dinner, try our saucy Marry Me Chicken.
Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave or a covered skillet with a splash of water, and brush with a little extra glaze to bring it back to life. The chicken also freezes well for up to 3 months — thaw overnight before reheating.
Frequently Asked Questions
What does “huli huli” mean?
“Huli” means “turn” in Hawaiian. The dish got its name from the way the chicken is repeatedly turned and basted over the grill until it’s glossy and caramelized on every side.
Can I make huli huli chicken without a grill?
Yes. Broil it on a foil-lined sheet about 6 inches under the broiler, basting and turning every few minutes, or pan-sear in a hot skillet. You’ll still get that sticky, caramelized glaze.
Should I use chicken thighs or breasts?
Boneless thighs are ideal — they stay juicy and forgiving on the grill. Chicken breasts work too; just watch them closely and pull them at 165°F so they don’t dry out.
How long should I marinate the chicken?
At least 30 minutes for good flavor, but overnight is even better. The pineapple juice gently tenderizes the chicken, so longer marinating gives a more flavorful, juicy result.
Can I make the sauce ahead of time?
Absolutely. Whisk the sauce up to 3 days ahead and keep it in the fridge. Just remember to split it — one portion for marinating and a separate, clean portion for basting and serving.
What sides go best with huli huli chicken?
Steamed or coconut rice, grilled pineapple, macaroni salad, and a crunchy slaw are classic pairings. A fresh green or pasta salad rounds out the plate for an easy summer spread.
Sweet, sticky, and packed with island flavor, this Huli Huli Chicken is the star of any cookout. Fire up the grill and let us know how it turns out!
