Have you ever tried Huli Huli Chicken? It’s a Hawaiian-style grilled chicken dish with sweet, savory, and smoky flavors. It’s amazing!
The marinade is what gives it so much great flavor. The chicken is marinated for hours and it’s then grilled until charred and beautifully caramelized.
Pair with grilled pineapple for the best flavor combination! You’ll also love how easy it is to make and prep ahead.
Whenever I want something flavor-packed to grill, I always go for this huli huli chicken. It’s absolutely delicious and a true family favorite!
The marinade for the huli huli chicken is made with a pineapple juice and soy sauce base, plus lots of other amazing ingredients that make chicken taste like incredible!
It’s also a great recipe to prep ahead since it needs to marinate for hours, preferably overnight.
The like to serve this Hawaiian-style chicken is with grilled fresh pineapple and a side of my Coconut Jasmine Rice! You can also try it with my Grilled Peach Salad or Grilled Summer Vegetables with chimichurri.
The word “huli” means “turn” in Hawaiian, which is in reference to the cooking method: the chicken is turned several times on the grill as it’s being basted with that delicious marinade. A little bit of background history to honor its creator, Ernest Morgado’s family created this recipe in the 1950s. It was served in fundraisers and events, and eventually word got out and became very popular in the region.
Looking for more dinners on the grill? Check out this Spatchcock BBQ Chicken!
Why we love this Hawaiian Huli Huli chicken recipe:
- Flavor-packed! You’ll love the sweet and savory marinade flavors.
- It’s extra juicy and tender thanks to that delicious marinade. Using chicken thighs or even drumsticks also helps to keep it juicy!
- Prep-ahead friendly. Because the chicken needs to marinate for several hours, it’s a great prep-ahead dinner option. When ready to eat, simply throw it on the grill!
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Ingredient Notes
Here are a few kitchen notes on the ingredients I used. As always, you can find the full ingredient quantities, details, and instructions in the recipe card down below.
- Chicken thighs: Preferably skinless and boneless for faster cooking, but bone-in are fine too. They may just need a few extra minutes on the grill.
- Soy sauce: For savory umami flavors.
- Brown sugar: For sweet flavors that balance out savory soy sauce. The sugar will also help the chicken caramelize.
- Ketchup: For flavor, body, and color.
- Pineapple juice: Adds amazing flavor and helps tenderize the chicken.
- Worcestershire sauce and apple cider vinegar: The acidity balances out the savory and sweet flavor profiles.
- Minced garlic and ginger: Aromatics add flavor.
- Ground black pepper and smoked paprika for seasoning.
- Fresh pineapple rings to grill and serve on the side. I’d highly recommend fresh, but if you can’t find a ripe pineapple, canned will work in a pinch.
- Vegetable oil for grilling
Step-by-Step Tutorial
Huli huli chicken is very easy to make. It needs to marinate for a few hours, and the grilling process is really fast!
Step 1 | Marinate the chicken
In a large resealable bag, evenly combine all the marinade ingredients (see recipe card down below). Reserve about ½ cup of the marinade and refrigerate separately. Then, add the chicken into the marinade to coat evenly. Refrigerate for at least 4 to 6 hours, or preferably overnight.
Tip: Make sure to reserve some of the marinade BEFORE adding the chicken into it in order to prevent cross-contamination. This will be used for basting later.
Step 2 | Grill chicken and baste
If grilling outdoors, get your grill pre-heated to medium-high. You can also grill indoors using a grill pan over medium heat.
Grill chicken for 6 minutes on one side, then flip and cook for about 3 minutes. Baste the chicken with the reserved marinade (don’t use any marinade that’s touched raw chicken). Then flip again and cook for another 1-2 minutes on each side at a time until caramelized.
Repeat until fully cooked through in the center. They should cook for about 13 to 15 minutes total. Remove from grill and let it rest for 10 minutes.
Step 3 | Grill the pineapple
Grill pineapple on both sides until you get nice grill marks. Serve the grilled huli huli chicken along with grilled pineapple rings. Garnish with sliced scallions.
How Long to Marinate the Chicken
The longer the chicken sits in the marinade, the better! That’s when all the flavors penetrate the chicken, making it super flavorful throughout.
My recommendation: Marinate for at least 4 to 6 hours, but preferably overnight or up to 48 hours (refrigerated). During the last 30 minutes, remove from the fridge and let it sit at room temperature before cooking. This will ensure even and faster cooking.
Prefer to Bake the Chicken Instead?
If you’d rather grill the chicken, here’s how to do it. It’s super easy and clean-up is definitely much simpler.
- Preheat oven to 375 degrees F.
- Arrange the marinated chicken on a baking pan in one single layer.
- Bake for 25 minutes, or until internal temperature reaches 165 degrees F.
- Brush with some of the reserved marinade and arrange a few pineapple slices on top. Broil on high for 2-3 minutes until caramelized and charred.
Pairing and Serving Ideas
Great side dishes that go well with this grilled huli huli chicken:
Variations: To switch it up, try making chicken kabobs! Use chicken breasts instead of thighs for best results. You can also skewer pineapple chunks and bell peppers. Or try making Huli Huli chicken wings on the grill!
If you’re looking for more delicious marinades, try this easy lemon marinade for chicken or grilled pork chop marinade.
Recipe FAQs
For best flavors and results, at least 4-6 hours, but preferably overnight (refrigerate). No more than 48 hours.
No. Fresh pineapple juice contains an enzyme that will excessively tenderize the chicken, causing it to be mushy. Use canned or bottled pineapple juice instead.
Absolutely, although you may need to cook it a bit longer, depending on how thick the chicken breasts are. You can also use chicken drumsticks or chicken leg quarters.
Fresh ripe pineapple is better, but if you can’t find it, canned works too.
This recipe was published in 2020 and updated in August 2024 to include new photos and information.
Tips for Success
- Reserve ½ cup of the marinade BEFORE adding the chicken into the marinade to prevent cross-contamination. This will be used to baste the chicken at the end.
- Do not use fresh pineapple juice, as it contains an enzyme that will cause the chicken to get too mushy. Instead, use canned or bottled pineapple juice.
- Marinate chicken for at least 4-6 hours or preferably overnight in order to maximize flavors and tenderize the thicken.
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Hawaiian Huli Huli Chicken
Equipment
Ingredients
- 4 pounds boneless chicken thighs - or bone-in
- ½ cup light brown sugar - packed
- ½ cup ketchup
- 1 cup canned pineapple juice - do not use fresh pineapple juice
- ½ cup light soy sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons apple cider vinegar
- ½ teaspoon minced fresh ginger
- 4 cloves minced garlic
- 1 teaspoon smoked paprika
- ½ teaspoon ground black pepper
- Fresh pineapple slices - to serve as a side
- Vegetable oil - for the grill
- Sliced green onions - for garnish
Instructions
- In a large resealable bag, mix brown sugar, ketchup, canned pineapple juice, soy sauce, Worcestershire sauce, apple cider vinegar, ginger, garlic, paprika, and ground black pepper until evenly combined.
- Reserve ½ cup of the marinade and store in the fridge for later. It will be used to baste the chicken.
- Add the chicken thighs into the marinade in the resealable bag, making sure it’s all coated evenly. Seal the bag and marinate in the fridge for at least 4-6 hours or preferably overnight.
- Remove the marinated chicken from the fridge and let it sit on the counter for about 20-30 minutes prior to grilling. Meanwhile, get a grill preheated and brush the grill grates with oil.
- Cook the chicken: Grill chicken for 6 minutes on one side, then flip and cook for about 3 minutes. Baste the chicken with the reserved ½ cup of the marinade, then flip again and cook for another 1-2 minutes on each side at a time. Repeat until fully cooked through in the center. They should cook for about 15-16 minutes total. Remove from grill and let it rest for 10 minutes. Note: In order to avoid cross-contamination, only use the reserved marinade to brush the chicken.
- Grill the pineapple sliced on both sides until you get grill marks.
- Serve the chicken with the grilled pineapple and garnish with green onions. Enjoy!
Notes
- For best flavors, marinate chicken for at least 4-6 hours or preferably overnight. You can marinate it for up to 48 hours.
- Do NOT use fresh pineapple juice, as it contains an enzyme that will break down the chicken. Use canned or bottled pineapple juice.
- Prefer to bake instead of grilling? Bake at 375 degrees for 30-35 minutes or until internal temperature reaches 165 degrees F. Then, brush with the reserved marinade and arrange pineapple slices on top, and broil for 2-3 minutes until caramelized.
- Chicken thighs: chicken breasts, bone-in chicken thighs, drumsticks, etc. Note: cooking times may vary.
S Smith says
Can you make this in a slow cooker/ crockpot?
Tania says
Yes! Marinate as directed, then cook on HIGH for 3 or 4 hours until cooked through and tender.
Mike W says
Excellent recipe. Very tasty
Cheri says
This was fantastic. I used more ginger than indicated and also reduced the reserved sauce. It was a hit. Definitely making again.
Kathy says
Can I use Trader Joe’s 100 percent pineapple juice, not from concentrate? That’s all I have. Or are we supposed to use the juice from canned pineapple chunks? I’m making this tomorrow. Thanks
Tania says
Hi Kathy! Yes, that’s totally fine!
Kathy says
Thank you for the quick reply!! Making the marinade now!!
Rita says
Best huli huli chicken recipe I have tried! Used chicken thighs and doubled the sauce recipe, so I put aside a cup. I then reduced that cup of extra sauce on the stove so we could drizzle it over our plate of rice and chicken. It was a huge hit with the family! Thank you!
Cyn C says
Another satisfied customer! I usually turn my nose up at dark meat, but this made chicken thighs taste amazing! With the long marination, the meat was so tender and juicy. Great recipe, wouldn’t change a thing!
lisa norris says
Would this work as a freezer meal?
Mila says
Hi! It says the chicken can be marinated for up to 48 hours. Can it be marinated for more than 48 hours? Is it ok if it’s prepared a week or so in advanced and then cooked?
Jason Courtney says
Would this work on whole chickens. Having a Hawaiian themed birthday party this weekend and while chickens are on sale for 99 cents a pound. Thinking of throwing on the smoker as well
Tania says
Yes, definitely! You could cut up the chicken first and then add the marinade so that it absorbs better. Hope you all have fun – a Hawaiian themed party sounds amazing!
TNeel says
I marinated whole chicken in marinade after cutting slits under the skin into meat so marinade could get into meat well and bought a pineapple and carved it leaving bottom of pineapple in tact and core as rod for chicken to slide on like beer can chicken. Smoked on 225 for almost 2 hours. Used fresh pineapple and smoked it too! It was fantastic! We left no meat on that chicken!! If I do thighs I will slide chunks of pineapple under the skin. Great recipe!
Bubba Crocker says
We have been grilling this at least twice a month since my wife found the recipe. We make out the chicken thighs in the marinade the evening before and cook it when I get home. Always keep about half a cup for basting when I grill. Wouldn’t change a thing. Our favorite chicken, bar none!
Sean Walters says
You want to impress, use this recipe! TOP NOTCH! Super flavorful and easy to make.
I took 3 pans and placed the thighs in a single layer. Poured the marinade over and smoked on the traeger for 1 hr at 180 degrees. Took them off cranked it to 425 degrees and grilled (FLIPPING ONCE) until 165, mopping with the marinade once per side and then once before taking off the grill. TENDER AND JUICY!
I was only able to marinade for approx 4 hours – still turned out FANTASTIC. Served with a side of pineapple coconut rice
Tania says
That’s awesome, thank you Sean!
Laura says
Did you smoke them in the pan and covered with the marinade?
Kim Womack says
I am allergic to ketchup- can I use tomato paste or sauce in its place?
william says
I tried this recipe… AND I LOVE IT!!!!!!
It works if you got a family and you do not want to take hours to make it.
I 110 percent RECOMMEND THIS AS A FAMILY DINNER!
THANK YOU! COOKINGFORMYSOUL
Tania says
Thank you, William!
Cathy says
We do not typically eat dark meat but This recipe was delish! I used the boneless skinless chicken thighs and they tasted like white meat and were so juicy. I made grilled fresh pineapple slices basted with a mixture of melted butter, br sugar, cinnamon and vanilla. The chicken and the pineapple were both cooked in less than 10 min.
Cheryl OBrien says
Thighs typically do not taste like white meat, they are much more flavorful and juicy:)
Candie says
Hi,
Excited to try this, I just put it together and realized The recipe calls for olive oil but I can’t seem to find how much and if it is part of the marinade, Can you help?
Tania says
Hi Candie! The olive oil is for the pan or your grill. Sorry about the confusion!
Skip says
Can you make this a day ahead?
Tania says
Yes, you can marinate the chicken overnight. Or cook and reheat later, but I’d recommend grilling these the same day so it’s juicy and flavorful.
Jocelyn says
Wonderful flavors….this is my family’s new favorite chicken recipe. I use 3 boneless chicken breasts, butterflied, and marinade with 1/2-3/4 C for 2 hours, which still gives chicken great flavor. I heat the rest of the marinade on MED to reduce and thicken with 1 T cornstarch, mixed with a little water. I brush this on the grilled, cooked chicken and pass the rest at the table. The grilled pinapple is a treat. My 15 yr old son practically licks the plate. If there are any leftovers(?), they make for great cold lunch the next day.
Thanks Tania for a great recipe
Tania says
Thank you so much for your kind comment, Jocelyn! I am so happy to hear that everyone enjoyed it. I love the idea of reducing the marinade with cornstarch for extra sauce too!