Huli Huli Chicken: The Hawaiian BBQ Classic You Can Make at Home

If you close your eyes and imagine the perfect bite of grilled chicken, what comes to mind? For me, it’s that sticky, caramelized char on the outside, the burst of juicy tenderness on the inside, and a flavor profile that dances perfectly between sweet, savory, and smoky.

While American BBQ has its tangy tomato-based sauces and tangy vinegar mops, the islands of Hawaii have perfected a different kind of magic: Huli Huli Chicken.

Welcome back to Recipes Nora! Today, we are taking a culinary trip to the Aloha State.

You might have seen this dish at roadside stands on Oahu or Maui, where massive racks of chicken turn slowly over mesquite wood fires, the smoke wafting for miles. The smell is intoxicating—a mix of roasting meat, caramelizing pineapple, and sizzling soy sauce.

But here is the good news: you don’t need a plane ticket or a massive rotisserie pit to make this. With a few pantry staples and a hot grill (or oven!), you can recreate this island classic right in your own backyard.

In this deep-dive guide, I will share the fascinating history behind the name “Huli Huli,” the science of why pineapple juice is the ultimate marinade ingredient, and my chef-tested tips for getting that signature sticky glaze without burning it to a crisp.

Let’s get grilling!

What is Huli Huli Chicken?

The story of Huli Huli Chicken begins in 1955 with a man named Ernest Morgado. A businessman in Honolulu, he served a version of his mother’s teriyaki-style chicken at a farmer’s gathering. It was an instant hit.

Morgado cooked the chicken between two mesh grates. To cook both sides evenly, he and an assistant would flip the entire grate over. In Hawaiian, the word “huli” means “turn.” So, as they cooked, they would shout “Huli!” to signal it was time to flip the birds. “Turn, turn” became “Huli, Huli,” and a legendary dish was born.

The flavor profile is distinct from standard teriyaki. While teriyaki is primarily soy and sugar, Huli Huli sauce incorporates pineapple juice, ketchup, and ginger. It is fruitier, tangier, and has a more robust body that clings beautifully to the meat.

Why This Recipe Works

As a chef, I love recipes that work for you. This marinade does the heavy lifting before the chicken even hits the heat.

1. Enzymatic Tenderizing: Pineapple contains an enzyme called bromelain. This enzyme breaks down protein chains in meat. By including pineapple juice in the marinade, we are chemically tenderizing the chicken, ensuring it stays juicy even if you accidentally overcook it slightly.
2. The Glaze Factor: The combination of brown sugar and ketchup creates a sauce with a high sugar content. When this hits the heat, the water evaporates, and the sugars caramelize rapidly. This creates that dark, mahogany-colored “lacquer” on the chicken that is sticky and irresistible.
3. Umami Bomb: Soy sauce provides the salt and deep savory notes (umami) that balance the sweetness of the fruit juice. It prevents the dish from tasting like dessert.
4. Versatility: While traditionally grilled, this marinade works exceptionally well in an oven or even an air fryer because the sugar content promotes browning in any environment.

Ingredient Deep Dive: The Island Pantry

To get that authentic roadside flavor, we need to balance our sauce carefully.

The Chicken

• Thighs are King: For Huli Huli, boneless, skinless chicken thighs are the gold standard. They have enough fat to keep the meat moist during the high-heat grilling.
• Bone-In Option: You can use bone-in, skin-on thighs or legs, but they will take longer to cook. The skin gets incredibly crispy with this sugary glaze.
• Breast Meat: If you prefer chicken breasts, pound them to an even thickness so they cook quickly and don’t dry out.

The Pineapple Juice

• Canned vs. Fresh: This is critical. Use canned pineapple juice. Why? Fresh pineapple has too much active bromelain. If you marinate chicken in fresh juice for more than an hour, the meat can turn mushy and mealy. The canning process pasteurizes the juice, taming the enzyme enough that it tenderizes without destroying the texture.

The Soy Sauce

• Shoyu: In Hawaii, soy sauce is often called “Shoyu.” Use a regular Japanese-style soy sauce (like Kikkoman). Avoid “dark soy sauce” which is too thick and bitter for this, and avoid “light soy sauce” which is too salty. Low-sodium options work great if you are watching your salt intake.

The Aromatics

• Ginger and Garlic: Use fresh! Powdered ginger just doesn’t have the same zing. Grating fresh ginger root releases spicy, floral notes that cut through the heavy sugar and soy.
• Ketchup: It might sound weird in an Asian-inspired dish, but ketchup adds vinegar (acidity) and tomato solids (body) that thicken the sauce so it sticks to the chicken.

The Sweetener

• Brown Sugar: Light or dark brown sugar works. The molasses in brown sugar adds a depth of flavor that white sugar lacks, and it aids in that beautiful char.

Step-by-Step Instructions

We are going to use a “Reserve and Marinate” method. We make one big batch of sauce, save some for the end, and use the rest to soak the meat.

Step 1: The Marinade

In a medium bowl, whisk together the pineapple juice, soy sauce, brown sugar, ketchup, chicken broth (or sherry), grated ginger, minced garlic, and sesame oil. Crucial Step: Remove 1 cup of this marinade and set it aside in the fridge. This will be your “Glaze” later. Do not let raw chicken touch this reserved portion! Place your chicken thighs in a large ziplock bag or glass dish. Pour the remaining marinade over the chicken.

Step 2: The Soak

Seal the bag and massage the marinade into the meat. Refrigerate for at least 3 hours, or up to 8 hours.

• Chef Noah’s Tip: Don’t go longer than 24 hours. Even with canned juice, the acid can eventually make the texture of the chicken weird. 6 hours is the sweet spot.

Step 3: The Grill (or Oven)

Grilling Method (Preferred): Preheat your grill to medium-high heat. Oil the grates well. Remove chicken from the bag and shake off excess liquid. Discard the bag marinade. Place chicken on the grill. Cook for 5-6 minutes per side.

Oven Method: Preheat oven to 400°F (200°C). Place chicken on a foil-lined baking sheet (for easy cleanup—sugar burns!). Bake for 25 minutes.

Step 4: The “Huli” (The Glaze)

This is where the magic happens. If grilling: In the last 5 minutes of cooking, brush the chicken generously with the reserved glaze you set aside in Step 1. Flip (Huli!) and brush the other side. Do this 2-3 times until the sauce is tacky and charred in spots. If baking: Remove the pan after 25 minutes. Brush heavily with the reserved glaze. Turn the oven to Broil. Broil for 2-3 minutes until the sauce bubbles and caramelizes. Watch closely so it doesn’t burn!

Step 5: The Finish

Transfer the chicken to a platter. If you have any clean glaze left, drizzle it over the top. Garnish with plenty of chopped green onions and sesame seeds. Serve immediately while sticky and hot.

Chef Noah’s Tips for Success

1. Managing the Sugar Burn Because this marinade has brown sugar, pineapple juice, and ketchup, it burns faster than a standard savory marinade. Do not walk away from the grill. Keep the heat at medium-high, not scorching high. If you see it getting black too fast, move the chicken to a cooler part of the grill (indirect heat) to finish cooking inside without burning the outside.

2. The Grilled Pineapple Bonus Since you opened a can of pineapple juice, why not buy the slices? Throw pineapple rings on the grill alongside the chicken. The heat caramelizes the fruit’s natural sugars. Serve a ring on top of each piece of chicken for the ultimate tropical presentation.

3. Reduce the Glaze If you want a thicker, dipping-sauce consistency for your reserved glaze, simmer it in a small saucepan on the stove for 5-10 minutes while the chicken cooks. It will reduce down to a syrup that is incredible over rice.

4. Ginger Hack Peeling ginger can be annoying. Use the edge of a spoon to scrape the skin off—it’s faster and wastes less root than a knife. Or, buy the tube of ginger paste in the produce aisle if you are in a rush. I won’t tell.

Variations and Dietary Swaps

• Spicy Huli Huli: Add 1 tablespoon of Sriracha or a teaspoon of red pepper flakes to the marinade. The heat plays beautifully against the sweet pineapple.
• Huli Huli Pork: This exact marinade is amazing on pork chops or pork tenderloin.
• Vegetarian: Use the marinade on blocks of firm tofu or large Portobello mushrooms.
• Gluten-Free: Swap the soy sauce for Tamari or Coconut Aminos. The rest of the ingredients are naturally gluten-free (check your ketchup label just to be sure).

What to Serve with Huli Huli Chicken

To create a true “Hawaiian Plate Lunch” vibe, you need the right sides.

1. Macaroni Salad: This is non-negotiable in Hawaii. A creamy, cold macaroni salad with grated carrots and plenty of mayo balances the hot, salty chicken.
2. White Rice: Two scoops of sticky Calrose rice is traditional. It soaks up the extra sauce.
3. Coconut Rice: For extra tropical flair, cook your rice in coconut milk.
4. Crunchy Slaw: A vinegar-based coleslaw with cabbage and carrots adds a nice crunch.
5. Roasted Sweet Potatoes: The purple Hawaiian sweet potatoes are stunning if you can find them!

Storage and Reheating

This chicken makes fantastic leftovers. I often make a double batch just for meal prep.

• Fridge: Store in an airtight container for up to 4 days.
• Freezing: You can freeze the cooked chicken, but the glaze might lose its stickiness. You can also freeze raw chicken in the marinade! Put the chicken and sauce in a freezer bag and freeze for up to 3 months. As it thaws in the fridge, it marinates.
• Reheating:
  • Microwave: Heat for 1-2 minutes. It stays surprisingly juicy.
  • Air Fryer: 350°F for 3-4 minutes to revive the crispy edges.

Final Thoughts

Huli Huli Chicken is more than just a BBQ recipe; it is a mood. It brings the laid-back, flavorful spirit of the islands right into your kitchen. It’s sweet, it’s sticky, and it’s messy in the best possible way.

Whether you are hosting a summer cookout or just trying to brighten up a rainy Tuesday, this dish delivers sunshine on a plate. The combination of ginger, garlic, and pineapple is timeless, and once you try it, you will understand why Ernest Morgado’s recipe became a legend.

So, grab your tongs and get ready to shout “Huli!”

Happy Cooking! Chef Noah

Print