Grilled Hawaiian Huli Chicken

This succulent Hawaiian Huli Huli Chicken brings the tropical flavors of the islands right to your backyard grill. The sweet and tangy marinade caramelizes beautifully on the chicken while the grilled pineapple adds that perfect island touch to every bite.

I discovered this recipe during a family vacation to Maui and have been perfecting it ever since. My neighbors now know summer has officially arrived when they catch the sweet aroma of Huli Huli Chicken wafting over the fence.

Ingredients

• Teriyaki sauce creates the backbone of flavor and helps tenderize the meat
• Pineapple juice adds natural sweetness and helps break down proteins for tender chicken
• Brown sugar caramelizes beautifully on the grill for those signature char marks
• Fresh ginger provides that zingy bite that cuts through the sweetness
• Sesame oil introduces a subtle nutty flavor that makes this dish unmistakably Hawaiian
• Boneless chicken thighs work best as they stay juicy on the grill but breasts work well too
• Fresh pineapple rings add a burst of tropical sweetness and impressive presentation

How To Make Hawaiian Huli Huli Chicken

Create the marinade:

Combine teriyaki sauce, pineapple juice, soy sauce, brown sugar, minced garlic, grated ginger, and sesame oil in a large bowl. Whisk thoroughly until the sugar is completely dissolved. This sweet and savory mixture is the heart of the Huli Huli flavor.

Marinate the chicken:

Place chicken pieces in a shallow dish or ziplock bag. Pour the marinade over the chicken, ensuring each piece is well coated. Seal and refrigerate for at least 2 hours, though overnight produces the most flavorful results as the pineapple enzymes work their magic on the meat.

Preheat the grill:

Set your grill to medium high heat, around 400°F. Clean and oil the grates to prevent sticking. Allow the grill to fully heat before cooking to ensure proper caramelization.

Grill the chicken:

Remove chicken from marinade, reserving some marinade for basting. Grill chicken for 6 to 7 minutes per side, brushing occasionally with reserved marinade. Cook until the internal temperature reaches 165°F and the outside develops a beautiful glossy caramelization with char marks.

Grill the pineapple:

Place pineapple rings directly on the hot grill grates. Cook for 2 to 3 minutes per side until you see distinct grill marks and the fruit becomes fragrant and slightly softened. The natural sugars will caramelize, intensifying the sweetness.

Assemble and garnish:

Arrange grilled chicken on a serving platter and top with the grilled pineapple rings. Sprinkle generously with chopped green onions and toasted sesame seeds for color, texture and that final layer of flavor.

The pineapple is my secret weapon in this recipe. Not only does it provide essential flavor in the marinade, but the grilled rings create that perfect sweet counterpoint to the savory chicken. My family fights over the pineapple slices every time I make this dish.

Marinade Magic

The success of Huli Huli Chicken lies in its marinade. The combination of teriyaki and pineapple creates enzymatic action that breaks down the proteins in the chicken, resulting in incredibly tender meat. For maximum flavor, I recommend marinating overnight whenever possible. The longer marinating time allows the flavors to fully penetrate the meat while the acids and enzymes work to tenderize it to perfection.

Make It A Meal

Hawaiian Huli Huli Chicken pairs wonderfully with coconut rice, which soaks up all the delicious sauce. For a complete island feast, serve alongside a simple macaroni salad and some quick pickled vegetables. The combination of sweet, tangy, and savory elements creates a balanced meal that transports you straight to the beaches of Hawaii. For a fun presentation, consider serving in hollowed pineapple halves for an Instagram worthy tropical dinner.

Flavor Variations

While this recipe is delicious as written, you can easily customize it to suit your taste preferences. Add a tablespoon of sriracha or sambal oelek to the marinade for a spicy kick. Replace the pineapple juice with orange juice for a different citrus note. For a more complex flavor profile, add a tablespoon of rice vinegar and a teaspoon of Chinese five spice to the marinade. The versatility of this recipe makes it endlessly adaptable while maintaining its Hawaiian spirit.

Storage Tips

Leftover Huli Huli Chicken stays delicious for up to 4 days when stored in an airtight container in the refrigerator. The flavors actually continue to develop, making next day leftovers sometimes even better than the original meal. For meal prep, prepare extra chicken and slice it for quick lunch bowls or wraps throughout the week. The chicken also freezes well for up to 3 months just thaw overnight in the refrigerator before reheating gently in a covered skillet with a splash of water.

Recipe FAQs

→ How long should I marinate the Hawaiian Huli Huli Chicken?

For best flavor, marinate the chicken for at least 2 hours, but overnight marination (8-12 hours) will produce even more flavorful results as it allows the teriyaki, pineapple juice, and spices to fully penetrate the meat.

→ What's the best way to grill pineapple for this dish?

Grill pineapple rings on medium-high heat for 2-3 minutes per side until you see grill marks and slight caramelization. The pineapple should be charred but still maintain its structure - this brings out its natural sweetness and complements the chicken perfectly.

→ Can I use chicken breast instead of thighs?

Yes, both chicken breasts and thighs work well in this recipe. Thighs tend to remain juicier and more flavorful due to their higher fat content, but if you prefer white meat, breasts will still taste delicious. Just be careful not to overcook them.

→ What's the origin of Huli Huli Chicken?

Huli Huli Chicken originated in Hawaii in the 1950s. 'Huli' means 'turn' in Hawaiian, referring to how the chicken is traditionally turned while cooking. The dish was created by Ernest Morgado who grilled teriyaki-marinated chicken between two mesh grates, calling for the grates to be turned ('huli-huli') during cooking.

→ What side dishes pair well with Hawaiian Huli Huli Chicken?

Traditional Hawaiian sides include steamed white rice, macaroni salad, or poi (mashed taro root). Other complementary sides include coconut rice, tropical fruit salad, grilled vegetables, or Hawaiian-style coleslaw with a pineapple dressing.

→ Can I make this dish without a grill?

Yes, you can prepare this dish using a grill pan on the stovetop, under a broiler, or even baked in the oven at 375°F (190°C) for about 25-30 minutes. While these methods won't provide the same smoky flavor as grilling, they'll still produce delicious results with the flavorful marinade.