Grilled Huli Huli Chicken is a Hawaiian-inspired dish known for its mouthwatering sweet and smoky glaze made with pineapple juice, soy sauce, and brown sugar. It’s the perfect blend of tangy, savory, and slightly caramelized flavors — tender chicken grilled to perfection and basted in a tropical marinade that captures the spirit of island cooking. Whether for a summer barbecue, weeknight dinner, or a weekend cookout, this recipe brings a taste of Hawaii straight to your backyard.

Why You’ll Love This Recipe

This Huli Huli Chicken is a flavor explosion — smoky from the grill, sticky-sweet from the glaze, and packed with tropical umami from the pineapple-soy marinade. It’s an easy make-ahead recipe, crowd-friendly, and versatile enough to serve with rice, grilled pineapple, or veggies. It’s comfort food meets vacation vibes in one juicy, perfectly charred bite.

Grilled Huli Huli Chicken

There’s something unforgettable about Huli Huli Chicken, a dish that perfectly embodies Hawaiian hospitality and flavor. Originally created in the 1950s by Ernest Morgado, this chicken was first grilled between two racks and flipped — or “huli-huli” — over a wood-fired pit while being basted in a glossy, sweet-savory sauce. That same flavor magic is what this grilled Huli Huli Chicken recipe brings to your home kitchen or backyard grill today.

At the heart of this recipe is a sticky pineapple-soy glaze, a balance of sweet, salty, and tangy notes that caramelize beautifully when the chicken hits the grill. The combination of pineapple juice and brown sugar lends a tropical sweetness that pairs perfectly with the savory depth of soy sauce and the warmth of fresh ginger and garlic. The result? A glossy, mouthwatering chicken that’s smoky, tender, and bursting with island flavor.

What makes this Huli Huli Chicken recipe so irresistible is how simple it is. The marinade doubles as a glaze, meaning you can make it in minutes and let the flavors work their magic while the chicken soaks. It’s a dish that requires minimal prep but delivers a restaurant-quality finish — the kind of meal that feels special yet approachable for any skill level.

When grilled, the sauce thickens and caramelizes, coating the chicken with a shiny, flavorful crust. The aroma of sizzling pineapple and soy fills the air, instantly transporting you to a backyard luau. You’ll find that this marinade doesn’t just enhance the chicken — it transforms it, infusing it with layers of sweet-smoky flavor that deepen with every bite.

Grilling Huli Huli Chicken is where the magic really happens. Whether you use a gas or charcoal grill, that little kiss of smoke adds dimension and authenticity. As the sauce caramelizes, the sugars in the pineapple juice and brown sugar form a beautiful glaze that clings to each piece of chicken. The tender, juicy interior contrasts perfectly with the charred, slightly sticky exterior — the hallmark of an authentic island-style Huli Huli.

For weeknight cooking, this recipe is just as adaptable indoors. You can cook it on a grill pan or even bake it in the oven, basting with the sauce as it cooks. Either way, you’ll end up with perfectly cooked chicken that’s every bit as flavorful as if it were grilled over open flames in Hawaii.

Pair this Huli Huli Chicken with a side of jasmine rice or coconut rice, and add grilled pineapple rings for a tropical touch. A fresh cabbage slaw or cucumber salad brings balance to the richness of the sauce, making this a complete and refreshing meal.

This dish also shines when served to a crowd — it’s ideal for summer gatherings, potlucks, or backyard barbecues. The flavors appeal to everyone, and the presentation — golden-brown chicken glazed with a glossy sauce and topped with sliced green onions — looks stunning with minimal effort.

Ultimately, Grilled Huli Huli Chicken is comfort food elevated by tropical charm. It’s the kind of meal that instantly brightens your table, reminding you that simple ingredients and a little time on the grill can create something truly extraordinary.

Servings & Time

• Servings: 6

• Prep Time: 15 minutes (plus 4 hours marinating)

• Cook Time: 20 minutes

• Total Time: 4 hours 35 minutes

Ingredients

For the Chicken:

• 4 pounds boneless, skinless chicken thighs (or chicken breasts)

• Salt and pepper, to taste

For the Marinade/Glaze:

• 1 cup unsweetened pineapple juice

• ½ cup soy sauce

• ½ cup brown sugar

• ⅓ cup ketchup

• ¼ cup chicken broth

• 2 teaspoons grated fresh ginger root

• 1½ teaspoons minced garlic

• Sliced green onions, for garnish

Instructions

1. Prepare the Marinade: In a medium bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, ginger, and garlic until well combined. Reserve ½ cup of the marinade for basting later.

2. Marinate the Chicken: Season chicken with salt and pepper. Place it in a resealable bag or shallow dish, pour in the marinade, and refrigerate for at least 4 hours (or overnight for deeper flavor).

3. Preheat the Grill: Heat your grill to medium-high. Lightly oil the grates to prevent sticking.

4. Grill the Chicken: Remove chicken from marinade and discard used marinade. Grill chicken 5–7 minutes per side, basting occasionally with the reserved sauce until the internal temperature reaches 165°F (74°C).

5. Caramelize the Glaze: Brush on a final layer of glaze during the last minute of grilling to achieve that signature sticky-sweet coating.

6. Serve: Transfer to a platter, garnish with green onions, and serve hot with rice or grilled pineapple slices.

Tips

• For extra tenderness: Use chicken thighs — they stay juicier than breasts.

• Don’t rush the marinating time. The longer the chicken sits, the deeper the flavor.

• Want it spicier? Add a pinch of red chili flakes or sriracha to the marinade.

• For oven baking: Bake at 400°F for 25–30 minutes, brushing occasionally with the glaze.

• Serving ideas: Pair with coconut rice, pineapple salsa, or roasted vegetables for a full meal.