If you’ve ever been to a Hawaiian backyard barbecue, chances are you’ve smelled the irresistible aroma of Huli Huli Chicken cooking over the grill.
This dish is all about sweet, smoky, and tangy flavors — juicy marinated chicken, caramelized pineapple, and a glossy teriyaki-pineapple glaze that will have everyone asking for seconds.
I first tasted it at a beach cookout in Oahu, where friends passed around plates stacked with golden chicken and charred pineapple. It’s been my go-to summer party dish ever since — and it’s surprisingly easy to make at home.
Why You’ll Love This Recipe
- Bursting with tropical pineapple sweetness balanced by savory soy and garlic
- Perfect for grilling season (but also works on a grill pan indoors)
- Make-ahead friendly — marinate up to 24 hours for deeper flavor
- Works with chicken thighs or breasts
- Naturally dairy-free and easy to make gluten-free with tamari
What Does “Huli Huli” Mean?
In Hawaiian, huli means to turn. Traditionally, the chicken was cooked rotisserie-style over open flames, turned again and again while being basted with a sweet, tangy glaze. The style caught on in the 1950s and is now a staple at roadside stands, fundraisers, and island gatherings.
Ingredients
Marinade
- 1 tbsp sesame oil (toasted for richer flavor)
- 1 tsp grated fresh ginger
- 2 cloves garlic, finely chopped
- 2 tbsp packed brown sugar (dark for more molasses depth)
- ¼ cup soy sauce (low sodium)
- ½ cup pineapple juice (pure, no added sugar)
- 1 cup teriyaki sauce
Chicken & Pineapple
- 4 boneless, skinless chicken thighs or breasts
- 1 ripe pineapple, cut into rings
Garnish
- Chopped green onions
- Toasted sesame seeds
Tools You’ll Need
- Mixing bowl
- Zip-top bag or shallow dish
- Grill or stovetop grill pan
- Tongs
- Basting brush
- Meat thermometer
Step-by-Step Instructions
1. Mix the Marinade
In a large bowl, whisk together teriyaki sauce, pineapple juice, soy sauce, brown sugar, garlic, ginger, and sesame oil until well combined.
2. Marinate the Chicken
Place chicken in a zip-top bag or shallow dish. Pour the marinade over, seal or cover, and refrigerate for at least 2 hours, ideally overnight.
3. Preheat the Grill
Set your grill to medium-high and let it get hot to prevent sticking and ensure those perfect grill marks.
4. Grill the Chicken
Remove chicken from marinade (reserve some for basting). Grill 6–7 minutes per side, brushing occasionally with reserved marinade, until internal temperature reaches 165°F (74°C).
5. Grill the Pineapple
Place pineapple rings directly on the grates. Grill 2–3 minutes per side until caramelized.
6. Serve
Transfer chicken to a platter, top each piece with a grilled pineapple ring, and sprinkle with sesame seeds and green onions.
Pro Tips
- Let chicken sit at room temperature for 20 minutes before grilling for more even cooking
- If grill flares up, move chicken to cooler side to avoid burning
- Always grill the pineapple — it’s the magic bite that makes this dish unforgettable
Serving Suggestions
- Over coconut or jasmine rice
- With crisp cucumber salad or slaw
- Sliced in a sandwich roll for a Hawaiian-style chicken burger
Storage & Freezer Tips
- Store leftovers in an airtight container for up to 3 days in the fridge
- To freeze: Place chicken in marinade, freeze flat for up to 2 months, thaw in fridge overnight before grilling
FAQ
Q: Can I use canned pineapple?
Yes, but fresh pineapple gives the best flavor and texture.
Q: What if I don’t have a grill?
Use a stovetop grill pan or broil in the oven.
Q: Can I make it spicier?
Add sliced jalapeños or a dash of cayenne to the marinade.
Hawaiian Huli Huli Chicken — Printable Recipe Card
Prep time: 15 min
Cook time: 15 min
Total: 30 min
Servings: 4
Huli Huli Chicken
Ingredients
Method
- In a large bowl, whisk together teriyaki sauce, pineapple juice, soy sauce, brown sugar, garlic, ginger, and sesame oil until well combined.
- Place chicken in a zip-top bag or shallow dish. Pour the marinade over, seal or cover, and refrigerate for at least 2 hours, ideally overnight.
- Set your grill to medium-high and let it get hot to prevent sticking and ensure those perfect grill marks.
- Remove chicken from marinade (reserve some for basting). Grill 6–7 minutes per side, brushing occasionally with reserved marinade, until internal temperature reaches 165°F (74°C).
- Place pineapple rings directly on the grates. Grill 2–3 minutes per side until caramelized.
- Transfer chicken to a platter, top each piece with a grilled pineapple ring, and sprinkle with sesame seeds and green onions.
