Hawaiian Huli Huli Chicken

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.