Huli Huli Chicken (Hawaiian Grilled Chicken)

ByAlicia UpdatedJune 18, 2026

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My Huli Huli Chicken recipe brings home all the sweet, savory, and caramelized flavor of the roadside grills we loved in Hawaii. It’s the dish my family has been requesting ever since our trip, and it’s surprisingly easy to make at home with just a simple marinade and your grill.

Plate of glazed chicken thighs garnished with chopped green onions and pineapple slices, inspired by a classic Recipe For Huli Huli Chicken, served beautifully on a white plate.

My Huli Huli Chicken

Huli Huli Chicken is street food in the truest sense. Huli means “turn” in Hawaiian, and on the islands, you’ll find it at roadside stands, pulled from rotating grills and wrapped in foil to eat right there on the spot. That mouthwatering aroma of pineapple soy glaze hitting hot grates is something you’ll never forget.

Getting that same authentic flavor at home comes down to something most recipes overlook: basting. I reserve a full cup of marinade before the chicken ever goes in, then brush it over the chicken every time I turn it. By the time it hits the plate, the glaze is sticky and caramelized, coating every piece. This is the closest you’ll get to classic Huli Huli Chicken using ingredients most people already have on hand.

For the full Hawaiian plate lunch experience, serve this chicken with my Hawaiian Macaroni Salad. The creamy, lightly sweet dressing is the perfect contrast to the sticky pineapple soy glaze.

Why My Huli Huli Chicken Recipe is the Best

Better flavor from the start – I baste the chicken with the marinade every time the chicken is turned, which allows the flavors to build as the chicken cooks.
Authentic presentation – I top the chicken with pineapple I’ve grilled to bring out their caramelized sweetness.
The right cut of chicken – Bone-in, skin-on thighs hold up to the turning, basting, and heat without drying out, so the chicken stays juicy, tender, and full of flavor.

Ingredients Needed to Make Huli-Huli Chicken

Huli Huli Chicken ingredients on a white counter, are the following: canned pineapple rings, ketchup, soy sauce, brown sugar, cider vinegar, minced ginger, minced garlic, sesame oil, boin-in, skin-on chicken thighs and scallions.

Below is a list of the ingredients you’ll need to make this recipe. Scroll down to the full recipe card for the specific amounts.

Canned pineapple rings – Drain and reserve the juice separately. The juice is the backbone of your marinade and the rings get grilled alongside the chicken.
Ketchup – Adds body and a mild sweetness that helps the glaze stick and caramelize on the grill.
Soy sauce – Balances out the sweetness of the other marinade ingredients.
Brown sugar – This is what gives the chicken its lacquered, caramelized crust when it hits the heat.
Cider vinegar – Cuts through the sweetness and keeps the marinade balanced.
Minced ginger – It adds warmth and a subtle sharpness the marinade needs.
Minced garlic – Rounds out the savory notes in the marinade.
Sesame oil – A finishing flavor that adds a nutty, slightly toasty note.
Bone-in, skin-on chicken thighs – Stays juicy under high heat and repeated turning.
Scallions – Sliced thin and scattered on top just before serving for a fresh, mild oniony topping.

Substitutions or Variations

Want a little heat? Add ½ teaspoon of crushed red pepper flakes or a drizzle of sriracha to the Huli Huli Chicken marinade.
Prefer chicken breasts? You can substitute boneless chicken breasts, but reduce the cooking time to prevent drying out.
Cooking indoors? This recipe works well on a grill pan when outdoor grilling is not an option.
Need a gluten-free version? Use your favorite gluten-free soy sauce or tamari.

How to Make My Authentic Huli Huli Chicken Recipe

Here are my step-by-step instructions so you can make this recipe with ease. For the full, printable recipe with amounts and temperatures, scroll down to the recipe card below.

A glass bowl with reserved pineapple juice, ketchup, soy sauce, brown sugar, cider vinegar, ginger, garlic, and sesame oil for Huli Huli Chicken marinade.

The next step in preparing Huli Huli Chicken is to add raw chicken pieces in a bowl of dark marinate sauce, with a jar of extra marinade nearby on a white surface.

Drain the pineapple rings, reserve the juice, and set the pineapple aside.
In a large bowl, whisk together the reserved pineapple juice, ketchup, soy sauce, brown sugar, cider vinegar, ginger, garlic, and sesame oil.
Reserve 1 cup of the clean marinade for basting later. Add the chicken thighs to the remaining marinade and turn to coat.

A baking tray with eight marinated raw chicken thighs for Huli Huli Chicken recipe, arranged on it, set on a white surface next to a striped cloth.

Chicken pieces and pineapple rings cooking on a grill with dark grates. This is one of the steps in preparing Huli Huli Chicken

Cover and refrigerate for at least 3 hours, or overnight for the best flavor.
Preheat the grill to medium heat and oil the grates well. Remove the chicken from the marinade and discard the used marinade.
Place the chicken on the grill, cover, and cook for 25 to 30 minutes, turning often and basting with the reserved marinade each time you turn it.
Lightly spray the pineapple rings with cooking spray and grill for about 2 minutes per side, until lightly charred.
Cook the chicken until it reaches an internal temperature of 165° F. Top with sliced scallions and serve with the grilled pineapple.

Plate of glazed Huli Huli Chicken with chopped green onions, served next to a bowl of white rice and green onions on a marble surface.

Oil your grill grates generously – The brown sugar in this marinade will stick and burn if the grates aren’t well-oiled.
Do not skip the marinating time – Three hours is the minimum, but overnight is where the real flavor development happens.
Discard used marinade – Designating a clean cup before marinating is the only way to have a safe basting sauce ready when you need it.
Use a meat thermometer – Pull the chicken at exactly 165° F. Because you’re basting throughout the cook, the outside will look done well before the inside is there. The thermometer removes all guesswork.

Huli Huli Chicken FAQs

Why Do They Call It Huli Huli Chicken?

Huli means “turn” in Hawaiian, which is exactly how this chicken got its name. Traditionally, the chicken was cooked over hot coals and turned again and again as it grilled, allowing the sauce to caramelize while the meat stayed juicy.

Can I Make Huli Huli Chicken in the Oven?

You can roast the chicken in the oven at 400° F and baste every 10 minutes using your reserved marinade. You won’t get the same smokiness or char, but the sweet, savory glaze still comes through well. A quick broil at the end can help mimic some of that caramelized crust.

Can I Make the Marinade Ahead of Time?

Yes, and it’s actually a great time-saving step. The marinade keeps well in the refrigerator for up to 3 days before use.

Storage Instructions

Refrigerate – Store leftover chicken in an airtight container for up to 4 days. Keep the grilled pineapple separately if possible so it doesn’t break down the chicken.
Freeze – Freeze cooled chicken in a zip-top bag or airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat – Warm in a 350° F oven, covered loosely with foil, for about 15 minutes, or until heated through.

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Chicken, Chicken, Food, Main Courses,

Alicia

Alicia is the creator of Balancing Motherhood, where she shares easy, family-friendly recipes designed for busy home cooks. With over 1,000 original recipes and a background in journalism and photography she ensures every dish is simple, approachable, and delicious. She’s built a community of 800,000+ followers who trust her for stress-free, reliable meal ideas.