There is nothing quite like the mouthwatering burst of flavors you get from this Irresistible Hawaiian Huli Huli Chicken Recipe. With its perfect harmony of sweet pineapple, savory soy, and a little tangy zing, this dish transports you straight to a tropical paradise with every bite. Juicy chicken thighs grilled to charred perfection, brushed with that luscious glaze, create a meal that’s impossible to forget. Once you try this, it will become one of your go-to recipes for an easy yet impressive dinner that gets everyone excited at your table.
Ingredients You’ll Need
Gathering a handful of straightforward ingredients is all it takes to create this tropical delight. Each item plays an essential role—whether it’s adding sweetness, a savory punch, or that unmistakable island aroma that makes this recipe truly special.
- 2–3 lbs boneless skinless chicken thighs or drumsticks: The juicy and tender chicken serves as the perfect canvas for these bold flavors.
- 1/2 cup soy sauce: Provides deep umami richness and balances the sweetness.
- 1/2 cup pineapple juice: Brings natural sweetness and acidity reminiscent of Hawaiian shores.
- 1/4 cup brown sugar: Adds caramel notes and helps caramelize on the grill for that irresistible glaze.
- 1/4 cup ketchup: Gives a subtle tang and body to the marinade.
- 2 tbsp rice vinegar or apple cider vinegar: Introduces a bright acidic note to keep the flavors lively.
- 1 tbsp sesame oil: Delivers a toasty, nutty aroma that rounds out the marinade perfectly.
- 2 cloves garlic, minced: For that savory kick and aromatic depth.
- 1 tsp fresh ginger, grated: Adds a warm spice note that complements the tropical ingredients.
- 1 tbsp Worcestershire sauce (optional): Layers in complexity and a hint of smokiness.
- 1 tbsp cornstarch + 2 tbsp water (optional): Useful for thickening the sauce into a luscious glaze at the end.
- Chopped green onions and pineapple slices, for garnish: Classic, colorful accents that brighten every plate.
How to Make Irresistible Hawaiian Huli Huli Chicken Recipe
Step 1: Whisk Together the Marinade
Start by combining the soy sauce, pineapple juice, brown sugar, ketchup, vinegar, sesame oil, garlic, ginger, and Worcestershire sauce in a large bowl or zip-top bag. Whisk everything well until the sugar dissolves completely and the mixture turns into a beautiful, flavorful marinade ready to inject your chicken with tropical goodness.
Step 2: Marinate the Chicken
Next, place your chicken pieces into the marinade, ensuring every nook and cranny is covered. Seal the bag or cover the bowl and refrigerate for at least two hours. If you have the time, letting it soak overnight allows the flavors to really penetrate and create an explosion of taste with every bite.
Step 3: Prepare Your Grill
When you’re ready to cook, preheat your grill or grill pan to medium-high heat. While it heats up, lightly oil the grill grates to prevent sticking and to get those beautiful char marks that are so characteristic of great Huli Huli chicken.
Step 4: Grill the Chicken
Remove the chicken from the marinade, but don’t toss that liquid just yet—save it for basting and making the sauce. Grill each piece for about 5 to 7 minutes per side, or until the chicken develops a lovely char and reaches a safe internal temperature of 165°F (74°C). That smoky char is key to capturing that Hawaiian outdoor cookout feel right at home.
Step 5: Cook Down the Marinade Sauce
While your chicken is grilling, pour the reserved marinade into a small saucepan and bring it to a boil. Then reduce the heat and let it simmer for 5 to 7 minutes to concentrate and cook out any rawness. If you want a thicker glaze, stir in the cornstarch slurry now and allow it to thicken to a shiny, sticky sauce that’s perfect for brushing.
Step 6: Baste and Finish Grilling
In the last few minutes on the grill, generously baste your chicken with the thickened sauce. This step is pure magic—each brush coats the meat in an irresistible glaze that caramelizes beautifully, boosting flavor and creating a glossy finish that’s as tasty as it is stunning.
Step 7: Serve and Garnish
Once off the grill, let the chicken rest briefly before serving. Top with chopped green onions and grilled pineapple slices. These garnishes add a fresh crunch and a burst of tropical sweetness that perfectly complement the rich, savory meat.
How to Serve Irresistible Hawaiian Huli Huli Chicken Recipe
Garnishes
Garnishing with fresh chopped green onions elevates the dish visually and adds a subtle sharp freshness that cuts through the richness. Grilled pineapple slices bring extra sweetness and texture, creating a harmony of flavors that’s quintessential Hawaiian cuisine.
Side Dishes
This chicken shines alongside simple sides like coconut rice, which absorbs those wonderful drippings, or a crisp cabbage slaw for a crunchy counterpoint. Even a fresh mango salsa adds a zingy, colorful touch that complements the tropical theme perfectly.
Creative Ways to Present
For a festive presentation, serve your huli huli chicken on banana leaves or in a pineapple boat. You can also thread pieces onto skewers for an approachable, fun finger food version. Adding a sprinkle of toasted sesame seeds adds a beautiful finish and slight nutty flavor for a professional touch.
Make Ahead and Storage
Storing Leftovers
If you happen to have extra huli huli chicken (though honestly, it’s hard not to eat it all at once), store leftovers in an airtight container in the refrigerator. They’ll keep beautifully for up to 3 days and retain much of their juicy goodness.
Freezing
For longer storage, frozen cooked chicken is a great option. Place cooled chicken in freezer-safe bags or containers and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating to maintain tenderness.
Reheating
To reheat, warm the chicken gently in a skillet over medium heat with a splash of water or extra sauce to keep it moist. Avoid the microwave when possible to preserve that grilled texture and prevent drying out. This way, every bite stays as delightful as the first.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts will work if you prefer leaner meat, though thighs tend to stay juicier and better stand up to the bold marinade when grilled.
Is it necessary to marinate overnight?
While two hours is the minimum for good flavor infusion, marinating overnight intensifies the taste and tenderizes the chicken more deeply. It’s worth the wait if you have the time!
What if I don’t have a grill?
No problem! You can cook this recipe on a grill pan or even bake the chicken in the oven, finishing under the broiler to get those charred edges.
Can I make the sauce vegetarian?
Yes, by omitting the Worcestershire sauce and using a soy or tamari-based mixture, you can create a vegetarian-friendly glaze perfect for tofu or grilled vegetables.
How spicy is this recipe?
This Irresistible Hawaiian Huli Huli Chicken Recipe isn’t typically spicy, focusing on sweet and savory flavors. However, you can easily add a dash of chili flakes or hot sauce if you want a little heat.
Final Thoughts
Getting this Irresistible Hawaiian Huli Huli Chicken Recipe on your dinner table means inviting irresistible island vibes and bold flavors into your kitchen. It’s simple to make, impressive to serve, and even better to eat. I can’t recommend it enough for anyone longing for a taste of the tropics that’s packed with heart and character. Try it soon—you’ll cherish every juicy, charred bite!
Print
Irresistible Hawaiian Huli Huli Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 35 minutes (including marinating time)
- Yield: 6 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
Description
This irresistible Hawaiian Huli Huli Chicken recipe features tender, juicy chicken marinated in a flavorful blend of soy sauce, pineapple juice, brown sugar, and aromatic spices. Grilled to perfection and basted with a sweet and tangy glaze, this dish captures the essence of Hawaiian barbecue and is perfect for outdoor gatherings or a delicious family dinner.
Ingredients
Chicken
- 2–3 lbs boneless skinless chicken thighs or drumsticks
Marinade & Sauce
- 1/2 cup soy sauce
- 1/2 cup pineapple juice
- 1/4 cup brown sugar
- 1/4 cup ketchup
- 2 tbsp rice vinegar or apple cider vinegar
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp Worcestershire sauce (optional)
- 1 tbsp cornstarch + 2 tbsp water (optional, for thickening sauce)
Garnish
- Chopped green onions
- Pineapple slices (for grilling)
Instructions
- Prepare the Marinade: In a bowl or large zip-top bag, combine soy sauce, pineapple juice, brown sugar, ketchup, vinegar, sesame oil, garlic, ginger, and Worcestershire sauce. Whisk well to combine all ingredients thoroughly.
- Marinate the Chicken: Add chicken thighs or drumsticks to the marinade, ensuring all pieces are fully coated. Seal and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to deeply penetrate the meat.
- Preheat the Grill: Heat your grill or grill pan to medium-high heat and lightly oil the grates to prevent sticking. This will help you achieve a nice char on the chicken.
- Grill the Chicken: Remove the chicken from the marinade, reserving the excess marinade for the sauce. Place chicken on the grill and cook for 5–7 minutes per side until the exterior is nicely charred and the internal temperature reaches 165°F (74°C), ensuring the chicken is fully cooked.
- Prepare the Sauce: While the chicken grills, pour the reserved marinade into a small saucepan. Bring it to a boil, then reduce heat and let it simmer for 5–7 minutes to cook out any raw marinade flavors. Optionally, stir in the cornstarch slurry to thicken the sauce, creating a glossy glaze.
- Baste the Chicken: During the last few minutes of grilling, baste the chicken generously with the thickened sauce to add extra flavor and a beautiful glaze.
- Serve and Garnish: Plate the hot grilled chicken and garnish with chopped green onions and grilled pineapple slices for the authentic Hawaiian touch. Serve immediately and enjoy!
Notes
- For best flavor, marinate the chicken overnight.
- Use a meat thermometer to ensure chicken reaches a safe internal temperature of 165°F (74°C).
- If you prefer a thicker sauce, don’t skip the cornstarch slurry step.
- You can substitute chicken thighs with drumsticks or bone-in pieces as desired.
- Grilling pineapple slices alongside the chicken adds a lovely smoky sweetness.
