Grilled Hawaiian Huli Chicken

This sweet and savory Hawaiian Huli Huli Chicken transforms ordinary grilled chicken into a tropical delight with its signature pineapple-teriyaki glaze. The term "huli" means "turn" in Hawaiian, referencing the traditional method of turning the chicken while it cooks to perfection.

I first made this recipe during a backyard luau themed birthday party, and it was such a hit that it's now requested at nearly every family gathering. The combination of juicy grilled pineapple and tender chicken coated in that sticky sweet glaze brings Hawaii right to your dinner table.

• Sesame oil adds a nutty undertone that elevates the entire dish
• Fresh ginger provides essential aromatic warmth
• Garlic creates depth of flavor throughout the marinade
• Brown sugar helps caramelize the chicken while grilling
• Soy sauce delivers umami richness and balances the sweetness
• Pineapple juice tenderizes the meat while adding tropical flavor
• Teriyaki sauce forms the base of the marinade look for one with good viscosity
• Boneless chicken thighs or breasts thighs stay juicier but either works beautifully
• Fresh pineapple rings caramelize gorgeously on the grill
• Green onions add fresh contrast and color to the finished dish
• Sesame seeds provide textural contrast and visual appeal

How To Make Hawaiian Huli Huli Chicken

Prepare the marinade

Combine teriyaki sauce, pineapple juice, soy sauce, brown sugar, minced garlic, grated ginger, and sesame oil in a medium bowl. Whisk thoroughly until the sugar completely dissolves and ingredients are fully incorporated. The marinade should have a glossy appearance with a consistency that will coat the back of a spoon.

Marinate the chicken

Place chicken pieces in a shallow dish or resealable plastic bag. Pour the marinade over the chicken, ensuring each piece is completely coated. Cover or seal and refrigerate for at least 2 hours, though overnight marination will yield the most flavorful results. Turn the chicken occasionally to ensure even flavor distribution.

Preheat the grill

Set your grill to medium high heat, around 375 to 400°F. Allow it to fully preheat for about 10 to 15 minutes. Clean and oil the grates thoroughly to prevent sticking, which is especially important with this sugar based marinade.

Grill the chicken

Remove chicken from marinade, allowing excess to drip off but reserving the remaining liquid for basting. Place chicken on the hot grill and cook for 6 to 7 minutes per side, basting frequently with reserved marinade during the first half of cooking time. The chicken is done when it reaches an internal temperature of 165°F and has developed deep caramelization.

Grill the pineapple

Place fresh pineapple rings directly on the grill grates. Cook for 2 to 3 minutes per side until distinct grill marks form and the fruit begins to caramelize. The natural sugars will intensify as they cook, creating a wonderful complement to the savory chicken.

Assemble and garnish

Transfer the grilled chicken to a serving platter. Top with grilled pineapple rings, then sprinkle liberally with chopped green onions and toasted sesame seeds. Allow the dish to rest for 3 to 5 minutes before serving to let the juices redistribute throughout the meat.

This recipe always reminds me of my trip to Oahu, where I first tasted authentic Huli Huli chicken from a roadside stand. The vendor was turning dozens of chickens on a massive rotisserie over kiawe wood, creating the most incredible aroma. Every time I make this at home, that memory comes flooding back.

Make Ahead Options

The beauty of this recipe lies in its flexibility for busy schedules. You can prepare the marinade up to three days ahead and store it in an airtight container in the refrigerator. The chicken can marinate overnight, making this perfect for planning ahead. If you're really thinking ahead, you can even grill the chicken and pineapple earlier in the day, then simply reheat gently before serving. The flavors actually continue to develop as it sits.

Serving Suggestions

Hawaiian Huli Huli Chicken pairs beautifully with so many sides to create a complete tropical feast. Serve alongside coconut rice to soak up the delicious sauce, or go traditional with a scoop of Hawaiian macaroni salad. For a lighter option, a simple green salad with mango and avocado complements the sweet chicken perfectly. If you're hosting a luau themed gathering, complete the spread with some quick pickled vegetables and sliced papaya for an authentic island experience.

The History Behind Huli Huli

Huli Huli chicken was created in 1955 by Ernest Morgado, who prepared chicken for a farmers' meeting. His recipe combined teriyaki sauce with his own special ingredients, and he cooked the chicken between two grills, calling for helpers to "huli" or turn the chicken. The dish became so popular that Morgado began selling it at fundraisers, eventually trademarking the name. Today, you'll find roadside stands across Hawaii selling this iconic dish, often cooked on rotisseries over open flames. While my backyard version might not have the same dramatic flair, the flavor profile honors this beloved Hawaiian classic.

Recipe FAQs

→ How long should I marinate the chicken?

For best results, marinate the chicken for at least 2 hours, but overnight marination (8-12 hours) will deliver maximum flavor penetration and tenderness.

→ Can I use chicken breasts instead of thighs?

Yes, both chicken thighs and breasts work well in this dish. Thighs tend to be juicier and more forgiving when grilled, while breasts offer a leaner option. If using breasts, be careful not to overcook them.

→ What sides pair well with Huli Huli Chicken?

Traditional Hawaiian sides like coconut rice, macaroni salad, or grilled vegetables complement this dish perfectly. A simple green salad with a citrus dressing also works well to balance the sweet-savory flavors.

→ Can I make this dish without a grill?

Absolutely! You can cook Huli Huli Chicken in the oven by baking at 375°F for about 25-30 minutes, or until the internal temperature reaches 165°F. For the caramelized exterior, finish under the broiler for 2-3 minutes.

→ Why is it called 'Huli Huli' chicken?

'Huli' means 'turn' in Hawaiian, and the name comes from the traditional cooking method where the chicken is turned frequently between two grills. In home cooking, it simply means turning the chicken regularly while grilling to ensure even cooking and caramelization.

→ Can I use canned pineapple instead of fresh?

While fresh pineapple yields the best flavor and texture when grilled, canned pineapple rings can work in a pinch. Just be sure to drain them well and pat dry before grilling to prevent excessive flare-ups.