If you’re craving something with a perfect balance of sweet, tangy, and savory flavors, then this Huli Huli Chicken Recipe is going to be your new best friend in the kitchen. Huli Huli chicken is a Hawaiian classic that brings that irresistible tropical vibe straight to your dinner plate with a luscious marinade made from pineapple juice, soy sauce, and a hint of garlic and ginger. It’s unbelievably simple to make, yet so rich in flavor that it feels like a special occasion every time you serve it. Whether you’re firing up the grill for a summer cookout or just want to jazz up a weeknight meal, this recipe delivers that authentic island taste everyone loves.
Ingredients You’ll Need
This Huli Huli Chicken Recipe relies on a handful of straightforward ingredients that come together to create an explosion of layered flavors. Each component plays an essential role—whether it’s adding sweetness, depth, or that vibrant tropical punch.
- ½ cup canned pineapple juice: This brings the signature sweet and tangy flavor, and helps tenderize the chicken.
- â…“ cup low-sodium soy sauce: Adds a salty, umami base that balances the sweetness perfectly.
- ¼ cup brown sugar: Sweetens the glaze and helps create a beautiful caramelized crust.
- ¼ cup ketchup: Provides a subtle tomato tang and richness to the glaze.
- ¼ cup low-sodium chicken broth: Keeps the sauce light and adds moistness without overpowering.
- 1 tablespoon apple cider vinegar: Offers a slight acidity that brightens the marinade.
- 1 teaspoon grated fresh ginger: Brings warm, zesty spice and complexity.
- 2 cloves garlic (minced): Infuses savory aroma and depth.
- 2 pounds boneless, skinless chicken thighs: Perfect for juicy, tender chicken that soaks up the marinade.
- 4 cups cooked rice (for serving): Acts as a comforting, neutral base for soaking up the flavorful sauce.
- Sliced green onions (for serving): Freshens every bite with a mild crunch and bright color.
How to Make Huli Huli Chicken Recipe
Step 1: Whisk the Marinade
Start by combining pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, apple cider vinegar, ginger, and garlic in a large bowl. Whisk everything until the sugar dissolves into a luscious glaze. Don’t forget to reserve about half a cup for basting the chicken later. This marinade is the heart of your Huli Huli Chicken Recipe, so take a moment to savor that vibrant aroma—it’s a hint of the deliciousness coming your way!
Step 2: Marinate the Chicken
Toss the chicken thighs in the marinade, making sure every piece is well coated. Cover the bowl and refrigerate it for at least three hours or, if you have time, let it soak overnight. This step is crucial because the flavors really soak deep into the meat, unlocking a juicy tenderness that’s impossible to resist.
Step 3: Prepare the Grill
When you’re ready to cook, preheat your grill to medium-high heat and grease the grates with a little oil to prevent sticking. A nicely heated and oiled grill ensures your chicken gets those perfect grill marks and a slightly crispy edge.
Step 4: Grill and Baste the Chicken
Place the chicken on the grill and cover it, letting it cook for about five minutes. Then, flip each piece and start basting with that reserved marinade. Continue cooking, turning, and basting every two to three minutes until the chicken is thoroughly cooked and beautifully caramelized. This back-and-forth rhythm of flipping and basting is what gives the chicken that signature glossy, sticky glaze packed with flavor.
Step 5: Serve and Enjoy
Once your chicken is cooked through, serve it hot over a bed of steaming cooked rice. Don’t forget to sprinkle on some sliced green onions for that burst of freshness and crunch. Now you have a plateful of tropical goodness ready to impress!
How to Serve Huli Huli Chicken Recipe
Garnishes
Garnishing your Huli Huli chicken with sliced green onions adds a fresh contrast to the sweet and smoky glaze, plus it adds a lovely pop of color. If you want to go the extra mile, toss on some toasted sesame seeds—they bring a nutty crunch that pairs beautifully with the glaze’s richness.
Side Dishes
Rice is the classic and perfect side to soak up all the juicy sauce from your Huli Huli Chicken Recipe. For a tropical twist, try serving it alongside a simple pineapple salsa or a crisp cabbage slaw. These fresh accompaniments bring brightness and texture, balancing out the rich flavors of the chicken beautifully.
Creative Ways to Present
Why not turn dinner into a festive celebration? Serve your Huli Huli chicken on a large platter garnished with pineapple wedges and extra green onions, so everyone can help themselves to the tropical feast. You can also pile the sliced chicken onto lettuce leaves for a fun, hand-held wrap experience perfect for summertime entertaining.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover Huli Huli chicken in an airtight container in the refrigerator. It will keep nicely for up to three days, making it a fantastic option for quick lunches or easy dinners during the week.
Freezing
To freeze, place cooled chicken along with some of the leftover sauce in a freezer-safe container or zip-top bag. Frozen Huli Huli chicken can last up to two months. Thaw overnight in the refrigerator before reheating to preserve tenderness and flavor.
Reheating
Reheat your chicken gently in a skillet over medium heat, adding a splash of water or reserved sauce if needed to prevent drying out. You can also warm it in the microwave, but be sure to cover it loosely to retain moisture and reheat evenly.
FAQs
Can I use chicken breasts instead of thighs?
Yes, you can! Just keep in mind chicken breasts tend to be leaner and can dry out more easily, so watch your cooking time carefully to keep them juicy. Marinating longer will help them absorb maximum flavor.
Is it necessary to marinate the chicken overnight?
While marinating overnight maximizes flavor and tenderness, even three hours will give you tasty results. If you’re pressed for time, at least allow those flavors to mingle for a few hours.
Can I make the marinade without ketchup?
Absolutely. Ketchup adds tang and sweetness, but you can substitute it with tomato paste or a little extra brown sugar mixed with some vinegar for a similar effect.
What if I don’t have a grill? Can I cook this indoors?
You can! Use a grill pan or a cast-iron skillet over medium-high heat to mimic the grilling effect. Just be mindful of basting regularly to get that sticky, caramelized glaze.
Is this recipe suitable for a crowd?
Definitely. Simply scale up the ingredients and cook the chicken in batches or use multiple grills if available. It’s an excellent dish to serve family-style at a gathering.
Final Thoughts
This Huli Huli Chicken Recipe is one of those rare dishes that feels both exotic and comforting at the same time. It’s incredibly easy to whip up, packed with vibrant island flavors, and sure to become a fast favorite in your recipe collection. Don’t hesitate—grab some pineapple juice and chicken thighs, and treat yourself to a little taste of Hawaii tonight!
Print
Huli Huli Chicken Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 3 hours 20 minutes (including marinating time)
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
Description
Huli Huli Chicken is a classic Hawaiian grilled chicken dish marinated in a sweet and tangy sauce made from pineapple juice, soy sauce, brown sugar, ketchup, and aromatic seasonings. Perfectly charred and juicy, this recipe is a tropical delight served over fluffy rice and garnished with fresh green onions.
Ingredients
Marinade
- ½ cup canned pineapple juice
- â…“ cup low-sodium soy sauce
- ¼ cup brown sugar
- ¼ cup ketchup
- ¼ cup low-sodium chicken broth
- 1 tablespoon apple cider vinegar
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
Main
- 2 pounds boneless, skinless chicken thighs
For Serving
- 4 cups cooked rice
- Sliced green onions
Instructions
- Prepare the Marinade: In a large bowl, whisk together pineapple juice, low-sodium soy sauce, brown sugar, ketchup, apple cider vinegar, grated ginger, and minced garlic until well combined. Reserve half a cup of this mixture for basting later in the cooking process.
- Marinate the Chicken: Add the boneless, skinless chicken thighs to the bowl with the marinade. Cover the bowl and refrigerate the chicken for at least 3 hours, or ideally overnight, to allow the flavors to deeply penetrate the meat.
- Preheat and Prepare the Grill: Heat your grill to medium-high. Once hot, grease the grill grates lightly with oil to prevent sticking and promote even cooking.
- Grill the Chicken: Place the marinated chicken thighs on the preheated grill. Cover the grill and cook the chicken for 5 minutes on one side. Then, flip the chicken and baste generously with the reserved marinade. Continue grilling with the lid covered for another 3 minutes. Keep flipping and basting every 2 to 3 minutes until the chicken is cooked through, with an internal temperature reaching 165°F (75°C), and has a nice caramelized glaze.
- Serve: Remove the chicken from the grill and let it rest for a couple of minutes. Serve the huli huli chicken hot over cooked rice and garnish with freshly sliced green onions for a flavorful and satisfying meal.
Notes
- For best results, marinate the chicken overnight to maximize flavor absorption.
- If you don’t have a grill, this recipe can also be cooked using a grill pan on the stovetop or broiled in the oven.
- Use low-sodium soy sauce and chicken broth to control the saltiness of the dish.
- Be sure to baste frequently to keep the chicken moist and to build layers of caramelized flavor.
- Check chicken doneness with a meat thermometer to ensure safety and juiciness.
