Hawaiian Huli Huli Chicken

The smell of grilling chicken with sweet pineapple sauce instantly transports me back to a beach vacation in Maui where a local family invited us to a backyard potluck. The host, Uncle Keanu, kept turning the chicken on his grill while explaining that 'huli' means turn in Hawaiian, which is exactly what makes this dish so special. That evening under the stars, with the sound of ukuleles drifting from somewhere nearby, I understood why this chicken is legendary at gatherings across the islands.

Last summer I made this for my neighbor's block party and watched three different people ask for the recipe within minutes of the platter hitting the table. My husband usually claims he doesn't like sweet and savory combinations, but he went back for thirds and has requested this for every cookout since. The way the pineapple juice balances with the salty soy sauce creates this addictive flavor that somehow feels both comforting and exciting.

Ingredients

• 4 bone-in, skin-on chicken thighs and 4 drumsticks: Bone-in pieces stay juicier on the grill and the skin gets absolutely crispy while absorbing all that marinade flavor
• 1/2 cup soy sauce: This provides the salty foundation that balances all the sweet elements
• 1/2 cup unsweetened pineapple juice: Fresh is best but canned works perfectly fine and adds natural enzymes that help tenderize
• 1/4 cup light brown sugar: Creates that beautiful caramelization we're all after
• 1/4 cup ketchup: Adds body and helps the glaze stick to the chicken
• 2 tablespoons rice vinegar: Cuts through the richness and brightens everything up
• 2 tablespoons fresh ginger, grated: Fresh is non-negotiable here for that authentic Hawaiian punch
• 3 cloves garlic, minced: More than you think you need but trust me it mellows beautifully
• 2 tablespoons sesame oil: Toasted sesame oil adds that nutty finish that makes people wonder what your secret ingredient is
• 1 tablespoon honey: Helps the glaze achieve that perfect sticky consistency
• 1 teaspoon smoked paprika: Optional but adds this subtle smoky depth that makes people think you cooked over real wood
• 1/2 teaspoon freshly ground black pepper: Just enough to add a little backbone
• Garnishes: Scallions, toasted sesame seeds, and fresh pineapple make it pretty but also add texture contrast

Instructions

Make the magic marinade:

Whisk together the soy sauce, pineapple juice, brown sugar, ketchup, rice vinegar, ginger, garlic, sesame oil, honey, smoked paprika, and pepper until the sugar completely dissolves and everything smells amazing

Save some for later:

Set aside exactly 1/2 cup of this liquid gold in a separate small bowl because you will want this for basting and never use marinade that touched raw chicken

Let it soak up all that flavor:

Place your chicken pieces in a large resealable bag or shallow dish, pour the remaining marinade over them making sure every piece gets coated, then refrigerate for at least 2 hours though overnight is even better

Get your grill ready:

Preheat your grill to medium-high heat around 400F and oil those grates well or you will regret it when your beautiful chicken sticks

Prep for perfection:

Remove the chicken from the marinade and discard the used liquid, then lightly pat the pieces dry with paper towels which helps the skin crisp up

Start with the skin side down:

Place the chicken on the grill skin side first and let it cook undisturbed for 6 to 8 minutes until it releases easily and has gorgeous grill marks

Flip and begin the glaze:

Turn the chicken over and grill another 6 to 8 minutes then start brushing with that reserved marinade, turning and basting every 2 to 3 minutes until the chicken reaches 165F and looks beautifully caramelized

The resting moment:

Remove from the grill and let the chicken rest for 5 minutes because this locks in all those juices, then sprinkle with your garnishes and serve while still hot

Save to Pinterest

This recipe has become my go-to whenever someone needs cheering up or we are celebrating anything worth celebrating. Something about that combination of sweet, salty, and smoky just makes people slow down and enjoy the moment together.

Grill Temperature Secrets

Medium-high heat is the sweet spot because it gives you those beautiful char marks while still cooking the chicken through without burning the glaze. If you are using charcoal, set up a two-zone fire so you can move pieces away from flare-ups.

Make It Your Own

Sometimes I add a splash of sriracha to the marinade when I want some heat, and my sister likes substituting maple syrup for the honey which gives it a different kind of sweetness. The recipe is forgiving enough that you can play with it.

Side Dish Magic

Steamed jasmine rice soaks up every drop of that incredible sauce, and grilled pineapple slices alongside the chicken make the whole plate feel like a tropical vacation. Keep sides simple because the chicken is the star.

• Cold macaroni salad with a tangy vinegar dressing cuts through the richness perfectly
• Grilled vegetables brushed with olive oil and salt make this feel like a complete meal
• A simple green salad with citrus vinaigrette adds freshness that balances everything

Save to Pinterest

Every time I serve this, someone tells me it is the best grilled chicken they have ever had, and honestly I think they might be right. Aloha on a plate.

Recipe FAQs

→ Can I use boneless chicken for this dish?

Yes, you can substitute boneless, skinless thighs for quicker cooking. The marinating and grilling times may need adjustment - boneless chicken will cook faster, so monitor closely to prevent drying out.

→ What makes the sauce sweet and tangy?

The sweetness comes from brown sugar and honey, while the tanginess is provided by pineapple juice and rice vinegar. Soy sauce adds savory depth and umami flavor to balance the sweetness.

→ How do I achieve the best caramelization on the chicken?

Pat the chicken dry before grilling to help with browning. Grill over medium-high heat and baste frequently with the reserved marinade, turning every 2-3 minutes. The sugar in the marinade will caramelize beautifully on the surface.

→ What sides pair well with this chicken?

This dish pairs wonderfully with steamed rice, grilled vegetables, or a fresh pineapple salsa. For a complete meal, consider serving with macaroni salad or tropical fruit.

→ Can I make the marinade ahead of time?

Yes, you can prepare the marinade up to 3 days in advance and store it in the refrigerator. The flavors will meld together nicely. The chicken should still be marinated for at least 2 hours before grilling.