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Huli Huli Chicken is a Hawaiian barbecue favorite known for its sweet, tangy, and smoky flavor. The name “Huli Huli” means “turn turn” in Hawaiian—referring to how the chicken is traditionally grilled on a rotisserie and flipped repeatedly to baste in a rich, sticky glaze. This recipe captures all that authentic tropical flavor with a simple marinade made from pineapple juice, soy sauce, ketchup, garlic, and brown sugar. Whether cooked on the grill or in the oven, it’s perfect for backyard gatherings, summer meals, or when you just want a taste of the islands at home.

Full Recipe:

Ingredients

Bone-in, skin-on chicken thighs or preferred cut of chicken
Pineapple juice
Soy sauce
Ketchup
Brown sugar
Minced garlic
Grated fresh ginger
Rice vinegar or apple cider vinegar (optional for added tang)

Directions

In a bowl, whisk together pineapple juice, soy sauce, ketchup, brown sugar, garlic, and ginger.
Reserve a portion of the marinade for basting.
Place chicken in a large ziplock bag or bowl and pour in the marinade. Marinate for at least 2 hours, or overnight for best flavor.
Preheat grill to medium-high heat (or oven to 400°F if baking).
Grill chicken for about 6–7 minutes per side, basting with reserved marinade and flipping to caramelize both sides.
If baking, roast chicken on a foil-lined sheet, turning and basting halfway through, until golden and cooked through (internal temp 165°F).
Let rest before serving. Garnish with green onions or grilled pineapple slices if desired.

Nutrients: (Estimated per serving, varies by cut and preparation method)

Calories: ~300–450 kcal
Protein: ~25g
Fat: ~18g
Carbohydrates: ~15–20g
Sugar: ~10g
Sodium: ~600mg

This tropical-inspired chicken recipe is the perfect mix of sweet, savory, and tangy, and it’s incredibly easy to prep ahead for cookouts or family meals. Serve it with rice, grilled veggies, or a fresh pineapple slaw for a complete Hawaiian-style feast.

A Brief History of Huli Huli Chicken

Huli Huli Chicken was invented in 1955 by Ernest Morgado, a Hawaiian businessman who first cooked the dish for a gathering of farmers using a Japanese-style teriyaki base. His unique twist was to baste and flip the chicken repeatedly on a spit—hence “huli huli”—which gave the chicken a distinctively glazed, caramelized coating. The recipe took off in popularity, eventually becoming a staple at fundraisers, roadside stands, and backyard cookouts across the Hawaiian islands. To this day, the scent of Huli Huli Chicken sizzling on a grill is synonymous with community gatherings and aloha spirit.

Why This Recipe Works So Well

The genius of Huli Huli Chicken lies in its simplicity and flavor depth. The marinade takes only minutes to whisk together, but the combination of ingredients creates a complex profile that develops over time. Pineapple juice is the star—it not only adds sweetness but also contains bromelain, an enzyme that helps tenderize the meat. Paired with salty soy sauce and bright vinegar, the marinade creates the perfect environment for juicy, flavorful chicken.

Garlic and ginger inject pungency and warmth, making the marinade aromatic and addictive. Ketchup provides a mild acidity and acts as an emulsifier for the glaze, helping it cling to the chicken. Brown sugar adds the caramelization factor—the sugars melt over the grill or in the oven, forming that irresistible charred crust that is the signature of great barbecue.

You don’t need a rotisserie to get close to the original. Whether you use a grill or an oven, flipping the chicken and basting frequently creates those same delicious layers of glaze. The high sugar content in the marinade means you’ll want to keep a close eye to prevent burning, but a bit of charring is part of the charm.

Grill vs. Oven: Which Method Is Best?

Grilling offers the closest experience to the traditional Hawaiian preparation. The flame gives the chicken a smoky kiss, and the direct heat helps form a crisp, sticky crust. Grill marks add visual appeal and texture, while the frequent turning locks in moisture. Just be sure to preheat your grill to medium-high and oil the grates well to prevent sticking.

Oven roasting, on the other hand, provides a more hands-off method but still delivers incredible results. Use a foil-lined sheet to make cleanup easy, and baste halfway through for the best flavor distribution. Broiling the chicken for the last couple of minutes can mimic that final blast of heat from a grill and encourage beautiful browning.

Both methods will yield succulent, flavorful chicken. The best method is the one that works for your schedule and kitchen setup.

Versatility and Customization

Huli Huli Chicken is wonderfully adaptable. While bone-in, skin-on chicken thighs are traditional and give the richest flavor, this marinade works just as well on drumsticks, breasts, wings, or even boneless cuts. It can also be used for pork or tofu, making it suitable for different dietary preferences.

The sweetness level can be adjusted by reducing the brown sugar or increasing the vinegar. If you prefer a spicier kick, add a pinch of chili flakes or a dash of hot sauce to the marinade. Grilled pineapple slices make an amazing side and absorb the same marinade beautifully—don’t be afraid to brush them with leftover sauce and throw them on the grill.

You can also turn this recipe into skewers, sandwiches, rice bowls, or wraps. Shred the cooked chicken and mix it with leftover sauce for tacos or sliders. The flavor is so craveable, you’ll find yourself repurposing it in all kinds of creative ways.

Serving Suggestions to Complete the Hawaiian Experience

To make a full Hawaiian-inspired feast, pair your Huli Huli Chicken with:

Steamed white rice or coconut rice – to soak up every bit of the savory glaze
Grilled pineapple slices – for a sweet and juicy contrast
Pineapple coleslaw or mango slaw – to add a refreshing crunch and balance the heat
Macaroni salad – a classic Hawaiian plate lunch side
Roasted vegetables or corn on the cob – to round out the meal with texture and nutrition

For a fun summer party, serve everything family-style with tropical drinks like pineapple iced tea or a coconut-lime cooler.

Make-Ahead Tips and Storage

This recipe is excellent for meal prep or party planning. The chicken can be marinated up to 24 hours in advance for even more flavor development. The reserved marinade for basting should be kept separate and refrigerated until ready to use.

Leftovers store well in the refrigerator for up to 3 days and can be frozen for longer storage. To reheat, use a low oven or gently warm the chicken in a skillet with a splash of water to keep it moist. You can also repurpose leftovers in wraps, sandwiches, or fried rice.

Nutritional Benefits

Despite its rich flavor, Huli Huli Chicken can be a balanced addition to your diet. With approximately 300–450 calories per serving and 25 grams of protein, it’s satisfying and nutrient-dense. Using skinless chicken or trimming excess fat can reduce the fat content, and you can opt for low-sodium soy sauce if watching your salt intake. Pineapple juice adds natural sweetness without refined sugar, and the ginger and garlic provide anti-inflammatory benefits.

Conclusion

Huli Huli Chicken is more than just a meal—it’s a bite of Hawaiian tradition that you can enjoy right in your own kitchen. With its irresistible balance of sweet, savory, and smoky notes, this dish brings the warmth and flavor of island cooking to your table with ease. Whether you’re grilling it outdoors for a summer cookout or roasting it in your oven for a cozy family dinner, Huli Huli Chicken delivers on all fronts: taste, simplicity, and versatility.

What makes this recipe stand out is not only its bold tropical flavor but also its ability to transform humble ingredients into something that feels festive and special. It’s proof that great barbecue doesn’t need to be complicated—just well-balanced, well-prepared, and shared with good company. So the next time you’re craving something new yet comforting, try Huli Huli Chicken. It’s a guaranteed crowd-pleaser with a little aloha in every bite.

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