There is something truly unforgettable about this Irresistible Hawaiian Huli Huli Chicken Recipe that keeps me coming back to it time and again. It’s the perfect balance of sweet, tangy, and savory flavors all wrapped up in tender, juicy chicken that practically melts in your mouth. Whether you’re firing up the grill for a weekend cookout or craving a taste of island-inspired magic, this dish makes every bite feel like a mini vacation. The marinade’s blend of pineapple juice and soy sauce creates an irresistible glaze that caramelizes beautifully, giving that satisfying char and that crave-worthy tropical zing.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and the thoughtful combination of ingredients. Each element brings something special to the table, transforming everyday pantry staples into a vibrant Hawaiian feast. From the sweetness of pineapple juice to the zingy kick of fresh ginger, these ingredients come together to create the authentic Huli Huli experience.
- 2–3 lbs boneless skinless chicken thighs or drumsticks: Thighs offer juicy tenderness, while drumsticks add fun finger food vibes.
- 1/2 cup soy sauce: Gives a rich, salty base that balances the sweet flavors perfectly.
- 1/2 cup pineapple juice: The tropical sweetness that defines huli huli chicken’s signature taste.
- 1/4 cup brown sugar: Adds depth with a hint of molasses and helps create a beautiful caramelized glaze.
- 1/4 cup ketchup: Brings a subtle tang and helps thicken the marinade’s sauce.
- 2 tbsp rice vinegar or apple cider vinegar: Cuts through sweetness with a gentle acidity for balance.
- 1 tbsp sesame oil: Introduces a toasty, nutty aroma that makes this recipe stand out.
- 2 cloves garlic, minced: Fresh garlic infuses savory warmth into the marinade.
- 1 tsp fresh ginger, grated: Adds brightness and a subtle spicy kick.
- 1 tbsp Worcestershire sauce (optional): Brings an umami complexity for those who want a deeper flavor profile.
- 1 tbsp cornstarch + 2 tbsp water (optional): This slurry thickens the sauce when simmered, perfect for basting.
- Chopped green onions and pineapple slices, for garnish: These final touches add freshness and visual appeal.
How to Make Irresistible Hawaiian Huli Huli Chicken Recipe
Step 1: Create Your Marinade
Start by whisking together soy sauce, pineapple juice, brown sugar, ketchup, vinegar, sesame oil, minced garlic, grated ginger, and Worcestershire sauce in a large bowl or a zip-top bag. This magical mixture forms the heart of your Irresistible Hawaiian Huli Huli Chicken Recipe—combining sweetness, tang, and umami into every bite. The marinade’s bold flavors will infuse the chicken beautifully as it soaks for at least two hours, and for the best taste, letting it rest overnight is a game-changer.
Step 2: Marinate the Chicken
Place your chicken thighs or drumsticks into the marinade, making sure each piece is fully coated. Seal your bowl or zip-top bag and refrigerate. Patience here rewards you with juicy, flavorful chicken that tastes like it has been slow-cooked by island chefs.
Step 3: Prepare Your Grill
Get your grill or grill pan heated to medium-high and make sure the grates are lightly oiled to prevent sticking. The grill marks and that beautiful char are part of what makes this recipe so special—it adds a smoky layer that’s impossible to resist.
Step 4: Cook the Chicken
Remove the chicken from the marinade (set the marinade aside for later). Grill the chicken for about 5 to 7 minutes per side, depending on thickness, until nicely charred and cooked through (aim for an internal temperature of 165°F or 74°C). The grill transforms the chicken into tender, juicy perfection with those caramelized edges.
Step 5: Prepare the Basting Sauce
While the chicken grills, pour the reserved marinade into a small saucepan and bring it to a boil. Reduce the heat and let it simmer for 5 to 7 minutes to cook off the rawness. For a thicker, stickier glaze, stir in the cornstarch slurry and continue cooking until it coats the back of a spoon.
Step 6: Baste and Finish Grilling
Brush the thickened sauce onto the chicken during the last few minutes on the grill. This final step ensures each bite is bursting with rich, sticky flavor and gives the classic glossy finish that makes this Irresistible Hawaiian Huli Huli Chicken Recipe unforgettable.
Step 7: Garnish and Serve
Serve your chicken hot off the grill, topped with bright chopped green onions and alongside caramelized pineapple slices to amplify that island vibe. These garnishes add freshness and a burst of juiciness that perfectly complement the savory-sweet chicken.
How to Serve Irresistible Hawaiian Huli Huli Chicken Recipe
Garnishes
Finishing your huli huli chicken with chopped green onions brings a fresh crunch and vibrant color, while grilled pineapple slices add a juicy sweetness that elevates the flavors. These garnishes are not just pretty—they contrast the smoky chicken beautifully and enhance every bite.
Side Dishes
This dish pairs perfectly with simple steamed white rice or coconut rice to soak up all the fabulous sauce. For a more veg-forward approach, toss together a tropical slaw or roasted sweet potatoes to round out the meal with some earthy, sweet notes that echo the marinade’s flavors.
Creative Ways to Present
For a fun twist, serve your Irresistible Hawaiian Huli Huli Chicken Recipe on Hawaiian rolls for sliders, with an extra drizzle of sauce and a pineapple ring on top. Another idea is to plate it alongside a refreshing mango salsa or avocado salad to bring in more tropical freshness that excites the palate.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (though that’s rare!), store the chicken in an airtight container in the refrigerator. It will stay delicious for up to 3 days, giving you quick, flavorful meals the next day.
Freezing
You can freeze cooked Huli Huli chicken for up to 2 months. Wrap it tightly in foil or plastic wrap first, then place it in a freezer-safe container or bag. Thaw overnight in the fridge before reheating to preserve texture and flavor.
Reheating
Gently reheat the chicken in a skillet over medium heat, adding a splash of water or extra reserved sauce to keep it moist. Avoid microwaving if possible, as gentle reheating helps keep the delicious glaze intact and the texture tender.
FAQs
Can I use chicken breasts instead of thighs or drumsticks?
Absolutely! Chicken breasts work too, but keep in mind they cook faster and can dry out more easily. Marinate well and watch the grilling time closely to keep them juicy.
Is there a non-alcoholic alternative to Worcestershire sauce?
Yes. You can skip Worcestershire sauce or substitute with soy sauce mixed with a dash of balsamic vinegar or liquid smoke to mimic those savory notes.
How long can I marinate the chicken for the best flavor?
For the best flavor depth, marinate your chicken overnight in the fridge. However, even 2 hours will infuse great taste if you’re short on time.
Can I make the marinade ahead?
Definitely! You can mix the marinade a day or two in advance and store it covered in the fridge. Just give it a good whisk before adding the chicken.
What if I don’t have a grill?
No worries! You can cook the chicken under a broiler or in a grill pan on the stovetop. Just be sure to keep an eye on it to get that lovely caramelization without burning.
Final Thoughts
There’s a reason this Irresistible Hawaiian Huli Huli Chicken Recipe has become a beloved favorite in so many homes—its perfect marriage of sweet, tangy, and savory flavors is pure magic. Whether for a laid-back family dinner or impressing guests at your next BBQ, this recipe turns everyday chicken into something truly special. I can’t wait for you to try it and make it your own go-to crowd-pleaser!
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Irresistible Hawaiian Huli Huli Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 35 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Grilling
- Cuisine: Hawaiian
Description
This irresistible Hawaiian Huli Huli Chicken recipe features tender, juicy chicken thighs or drumsticks marinated in a flavorful blend of soy sauce, pineapple juice, brown sugar, and spices. Grilled to perfection and glazed with a sweet and tangy sauce, this dish is a tropical delight perfect for summer gatherings or family dinners.
Ingredients
Chicken
- 2–3 lbs boneless skinless chicken thighs or drumsticks
Marinade and Sauce
- 1/2 cup soy sauce
- 1/2 cup pineapple juice
- 1/4 cup brown sugar
- 1/4 cup ketchup
- 2 tbsp rice vinegar or apple cider vinegar
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp Worcestershire sauce (optional)
Thickening Slurry (Optional)
- 1 tbsp cornstarch + 2 tbsp water
Garnish
- Chopped green onions
- Pineapple slices
Instructions
- Prepare the Marinade: In a bowl or large zip-top bag, combine soy sauce, pineapple juice, brown sugar, ketchup, vinegar, sesame oil, minced garlic, grated ginger, and Worcestershire sauce. Whisk well until all ingredients are thoroughly mixed.
- Marinate the Chicken: Add the chicken thighs or drumsticks to the marinade, ensuring they are completely submerged. Seal and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to deeply infuse the meat.
- Preheat the Grill: Heat your grill or grill pan to medium-high. Lightly oil the grill grates to prevent sticking and promote even cooking.
- Grill the Chicken: Remove the chicken from the marinade, reserving the excess liquid for later. Grill the chicken for 5–7 minutes on each side, or until the pieces develop a nice char and reach an internal temperature of 165°F (74°C), ensuring they are cooked through.
- Prepare the Glaze: While the chicken cooks, pour the reserved marinade into a small saucepan. Bring it to a boil, then reduce to a simmer for 5–7 minutes to cook out any rawness. For a thicker glaze, stir in the cornstarch slurry and cook until sauce is glossy and thickened.
- Baste Chicken: In the final minutes of grilling, generously baste the chicken with the thickened sauce. This step intensifies flavor and creates a beautiful glaze on the chicken.
- Serve: Plate the grilled chicken hot, garnished with chopped green onions and slices of grilled pineapple for a fresh, tropical touch.
Notes
- Marinating overnight enhances the flavor and tenderness of the chicken.
- Use a meat thermometer to ensure the chicken reaches a safe internal temperature of 165°F (74°C).
- Grilled pineapple slices add a sweet, smoky contrast and make a great side or garnish.
- The cornstarch slurry is optional but recommended for a thicker, more clingy sauce glaze.
- Chicken thighs are preferred for juiciness, but drumsticks work equally well.
- Adjust the brown sugar amount to taste for a sweeter or less sweet sauce.
