📝 About This Recipe
Experience the vibrant spirit of the Hawaiian islands with Huli Huli Chicken, a legendary dish born from roadside rotisseries and beachside cookouts. The name 'Huli' means 'turn' in Hawaiian, referring to the constant flipping of the meat over a mesquite wood fire to create a caramelized, smoky glaze. This recipe delivers a perfect balance of sweet pineapple, savory soy, and aromatic ginger, resulting in incredibly tender chicken that tastes like a tropical vacation on a plate.
🥗 Ingredients
The Chicken
- 3 pounds Boneless, skin-on chicken thighs (can substitute with bone-in for more flavor, adjust cook time accordingly)
The Signature Huli Huli Sauce
- 1 cup Pineapple juice (100% pure unsweetened juice)
- 1/2 cup Soy sauce (low sodium preferred to control saltiness)
- 1/2 cup Brown sugar (packed)
- 1/2 cup Ketchup (adds body and a touch of tang)
- 1/4 cup Rice vinegar (apple cider vinegar works as a substitute)
- 2 tablespoons Fresh ginger (grated or finely minced)
- 4 cloves Fresh garlic (minced)
- 1 tablespoon Sesame oil (toasted)
- 1 teaspoon Sriracha or chili paste (optional, for a subtle heat)
For Garnish
- 3 stalks Green onions (thinly sliced on the bias)
- 4-6 slices Fresh pineapple rings (for grilling alongside the chicken)
- 1 tablespoon Toasted sesame seeds (for a nutty crunch)
👨🍳 Instructions
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1
In a medium mixing bowl, whisk together the pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, ginger, garlic, sesame oil, and sriracha until the sugar is completely dissolved.
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2
Reserve 1 cup of the marinade in a separate container and store it in the refrigerator; this will be used for basting the chicken later to ensure a thick, glossy glaze.
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3
Place the chicken thighs in a large gallon-sized resealable bag or a shallow glass dish. Pour the remaining marinade over the chicken, ensuring every piece is well-coated.
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4
Seal the bag (removing as much air as possible) and refrigerate for at least 4 hours, though 12-24 hours is ideal for maximum flavor penetration and tenderness.
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5
Preheat your grill to medium-high heat (about 375°F to 400°F). If using charcoal, arrange the coals for two-zone cooking (direct and indirect heat).
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6
Lightly oil the grill grates using a folded paper towel dipped in vegetable oil to prevent the chicken skin from sticking.
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7
Remove the chicken from the marinade and discard the liquid used for soaking. Let the excess drip off before placing the chicken on the grill.
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8
Place the chicken on the grill, skin-side down. Grill for about 5-7 minutes per side. To honor the 'Huli' tradition, flip the chicken every few minutes to prevent the sugar in the marinade from burning.
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9
During the last 10 minutes of cooking, begin generously brushing the chicken with the reserved 1 cup of marinade every time you flip it.
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10
At the same time, place the pineapple rings on the grill. Grill them for 2-3 minutes per side until beautiful char marks appear and the sugars caramelize.
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11
Use an instant-read meat thermometer to check the chicken. It is ready when the internal temperature reaches 165°F (74°C). The skin should be charred and sticky.
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12
Remove the chicken and pineapple from the grill and transfer to a platter. Let the meat rest for 5 minutes to allow the juices to redistribute.
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13
Garnish with a heavy sprinkle of sliced green onions and toasted sesame seeds. Serve the grilled pineapple rings on the side or directly on top of the chicken.
💡 Chef's Tips
For the most authentic flavor, use a grill with kiawe or mesquite wood chips to add that signature smoky island aroma. Don't skip the resting period; five minutes of patience ensures your chicken stays juicy rather than losing its moisture to the cutting board. If you don't have an outdoor grill, a cast-iron grill pan works well, though you may want to finish the chicken in a 400°F oven to ensure even cooking. Always use fresh ginger and garlic—the bottled versions lack the 'zing' necessary to balance the sweetness of the pineapple juice. If the glaze isn't thickening enough on the grill, simmer the reserved marinade in a small saucepan over medium heat for 5 minutes before basting.
🍽️ Serving Suggestions
Serve with two scoops of classic Hawaiian Macaroni Salad and a scoop of steamed white rice for a traditional 'Plate Lunch' experience. A crisp, cold Maui Brewing Co. lager or a Mai Tai cocktail perfectly complements the smoky-sweet flavors. For a lighter option, serve over a bed of mixed greens with a lime-vinaigrette. Pair with a side of stir-fried bok choy or a spicy cucumber salad to cut through the richness of the glaze.