pin it
I first encountered Huli Huli Chicken during a trip to Oahu, where I watched local cooks turning chicken over open flames at a roadside stand. The aroma was absolutely irresistible! The chicken was glossy with a sticky glaze that caramelized into the most beautiful mahogany color. I knew immediately I had to recreate it at home. This recipe captures that perfect balance of sweet, tangy, and savory flavors that define Hawaiian cuisine. The combination of pineapple juice, soy sauce, brown sugar, and ginger creates a marinade that penetrates deep into the chicken, while also reducing into a thick, glossy glaze. What I love most is how the pineapple slices caramelize alongside the chicken, soaking up all those delicious juices and adding another dimension of flavor and texture to the dish.
Why I love this recipe
I absolutely adore this Huli Huli Chicken recipe because it brings such vibrant, bold flavors to the dinner table with minimal effort. The magic is all in that glaze - it's the perfect blend of sweet, savory, tangy, and slightly spicy notes that create this incredible depth of flavor. What really makes me come back to this recipe time and again is its versatility. It's equally delicious prepared in the oven, on a grill, or even in a slow cooker if you're pressed for time. The chicken stays incredibly juicy under that glorious glaze, and those charred pineapple rings add such a beautiful visual and flavor contrast. Plus, it's one of those dishes that makes fantastic leftovers - if there are any! I love chopping up leftover Huli Huli Chicken for tacos or grain bowls the next day. It's also a crowd-pleaser that never fails to impress, whether for a casual family dinner or when entertaining guests.
What You Need From Your Kitchen
- Chicken thighs: Use bone-in, skin-on for the most flavor and juiciness
- Fresh pineapple: Core and slice into rings about 1/2-inch thick
- Pineapple juice: Provides sweetness and acidity for the marinade
- Soy sauce: Adds umami and saltiness to balance the sweet elements
- Brown sugar: Creates caramelization and that sticky glaze
- Fresh ginger: Grate it finely for the best flavor distribution
- Garlic: Mince finely for maximum flavor impact
- Rice vinegar: Adds necessary acidity to balance the sweetness
Let's Make These Together
- Prepare the marinade
- Whisk together pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, minced garlic, grated ginger, and sesame oil until well combined. The marinade should be smooth with the sugar fully dissolved. Set aside 1 cup for basting later.
- Marinate the chicken
- Place chicken thighs in a large zip-top bag or shallow dish and pour the remaining marinade over them. Make sure each piece is well-coated. Seal or cover and refrigerate for at least 2 hours, or preferably overnight for maximum flavor penetration.
- Prepare for cooking
- Preheat your oven to 425°F (220°C) and line a large baking sheet with foil. Remove chicken from the marinade (discard this used marinade) and arrange pieces on the prepared sheet with some space between them.
- First bake
- Bake the chicken for 25 minutes. While it's baking, pour your reserved marinade into a small saucepan and bring to a boil. Reduce heat and simmer for about 5-7 minutes until it thickens into a glaze consistency.
- Add pineapple
- Remove the partially cooked chicken from the oven and arrange pineapple rings around and between the pieces. Brush both the chicken and pineapple generously with your reduced glaze.
- Final bake
- Return everything to the oven and bake for an additional 15-20 minutes, brushing with more glaze every 5 minutes. The chicken is done when it reaches an internal temperature of 165°F (74°C) and the glaze is beautifully caramelized.
- Rest and garnish
- Allow the chicken to rest for 5 minutes before serving. Just before bringing to the table, sprinkle with freshly sliced green onions for a pop of color and fresh flavor.
pin it
Switch Things Up
The first time I made Huli Huli Chicken, I was skeptical about the combination of pineapple juice and soy sauce. But after that first bite, I was completely sold! I've played around with the recipe quite a bit since then. Sometimes I add a tablespoon of sriracha for heat or a splash of bourbon for depth. For a richer flavor, I've found that using dark brown sugar works amazingly well. If you're grilling outdoors, try adding some soaked wood chips for a subtle smoky note that really complements the sweet-savory glaze.
Perfect Pairings
This Huli Huli Chicken pairs beautifully with coconut rice - the creamy, subtle sweetness balances the tangy glaze perfectly. A simple macaroni salad on the side gives you that authentic Hawaiian plate lunch experience. For vegetables, try some quick stir-fried bok choy with garlic, or grilled asparagus with a light sesame drizzle. If you're looking for a refreshing beverage to complement the meal, a pineapple-mint iced tea or a light lager beer works wonderfully with the sweet and savory flavors of the chicken.
pin it
Frequently Asked Questions
- → Can I make Huli Huli Chicken without a grill?
Absolutely! While traditionally grilled, this recipe works wonderfully in the oven. The key is to baste frequently with the glaze to develop that signature sticky exterior. You can also use a grill pan on the stovetop if you prefer.
- → Can I use canned pineapple instead of fresh?
Yes, canned pineapple rings work well as a substitute for fresh. As a bonus, you can use the juice from the can as part of the pineapple juice called for in the recipe. Just be sure to drain the rings well before arranging them with the chicken.
- → Is there a way to make this recipe gluten-free?
Definitely! Simply substitute tamari or coconut aminos for the soy sauce. All other ingredients in the recipe are naturally gluten-free, making this an easy adaptation.
- → Can I use boneless chicken instead?
Yes, boneless skinless chicken thighs or even chicken breasts will work, though they won't be quite as juicy. Reduce the cooking time by approximately 10 minutes, and be sure to check the internal temperature with a meat thermometer.
- → How spicy is this recipe?
The traditional Huli Huli Chicken recipe isn't spicy at all - it's more sweet and savory. However, you can easily add heat by incorporating 1-2 tablespoons of sriracha, sambal oelek, or red pepper flakes to the marinade if you prefer some spice.
- → Can I make the marinade ahead of time?
Yes! The marinade can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. This makes the recipe even more convenient for busy weeknights or weekend gatherings.
Conclusion
This Huli Huli Chicken is a true taste of Hawaii that you can easily make at home. The term "huli" means "turn" in Hawaiian, referring to how the chicken is traditionally rotated over an open flame. Our version captures all those amazing flavors with a sticky-sweet glaze that caramelizes beautifully in the oven or on the grill. Served with charred pineapple and a sprinkle of green onions, it's a tropical feast that will transport your taste buds straight to the islands!