Hawaiian Huli Huli Chicken

This Hawaiian Huli Huli Chicken transforms ordinary grilled chicken into an island-inspired feast with its sweet, tangy, and savory glaze. The chicken gets incredibly tender after marinating in pineapple juice and soy sauce, creating that authentic Hawaiian flavor that's impossible to resist.

I first made this recipe for a backyard luau-themed birthday party, and it was such a hit that it's now our official summer kick-off meal every June. The smell of this chicken grilling takes me straight to Hawaii even when I'm cooking in my suburban backyard.

Ingredients

• Boneless chicken thighs: Provide juicy, tender results that won't dry out on the grill
• Canned pineapple juice: Tenderizes the meat while adding natural sweetness avoid fresh juice as its enzymes break down proteins too aggressively
• Light soy sauce: Infuses umami flavor without overwhelming saltiness
• Smoked paprika: Adds subtle smokiness that enhances the grilled flavor profile
• Fresh ginger: Brings authentic Hawaiian flair with its warming spice notes
• Light brown sugar: Creates that signature caramelization when grilled
• Fresh pineapple slices: For grilling intensify the tropical experience
• Apple cider vinegar: Balances the sweetness with necessary acidity

Step-by-Step Instructions

Prepare the marinade:

Combine brown sugar, ketchup, canned pineapple juice, soy sauce, Worcestershire sauce, apple cider vinegar, ginger, garlic, paprika, and black pepper in a large bowl. Whisk thoroughly until the sugar dissolves completely and the mixture is smooth. The marinade should have a glossy appearance and a consistency that will coat the back of a spoon.

Reserve marinade for basting:

Before adding chicken, measure out 1/2 cup of the marinade and transfer to a small container with a lid. Refrigerate this portion separately it will be your basting sauce during grilling, preventing any cross-contamination from raw chicken.

Marinate the chicken:

Place chicken thighs in a large ziplock bag and pour the remaining marinade over them. Gently massage the bag to ensure each piece is fully coated. Seal tightly, removing as much air as possible, and place flat in the refrigerator. Let marinate for at least 4 hours, though overnight produces the most flavorful results. Turn the bag occasionally to ensure even flavor distribution.

Prepare for grilling:

Remove marinated chicken from the refrigerator 20-30 minutes before cooking to take the chill off. This ensures more even cooking. Meanwhile, preheat your grill to medium-high heat about 375-400°F. Clean grates thoroughly and oil them generously to prevent sticking.

Grill the chicken:

Place chicken on the hot grill smooth side down. Let it cook undisturbed for 6 minutes to develop grill marks and caramelization. Flip once and cook for 3 more minutes. Now begin the basting process by brushing the reserved marinade on the cooked surface. Continue flipping and basting every 1-2 minutes until chicken reaches 165°F internally, about 15-16 minutes total.

Grill the pineapple:

While chicken rests, grill fresh pineapple slices for 2-3 minutes per side until caramelized with distinct grill marks. The natural sugars will concentrate, creating a beautiful complement to the chicken.

Rest and serve:

Let the chicken rest for 10 full minutes before serving to allow juices to redistribute throughout the meat. Arrange on a platter with grilled pineapple and scatter sliced green onions over top for color and fresh flavor.

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The secret ingredient that elevates this dish is the brown sugar in the marinade. I once accidentally doubled the amount, and that happy mistake created the most incredible caramelization on the chicken. My family now requests the "extra sweet" version every time, and I've embraced this delicious twist on the traditional recipe.

Make-Ahead Options

Huli Huli chicken is actually better when prepared in advance. You can marinate the chicken for up to 48 hours in the refrigerator, which allows the flavors to fully penetrate the meat. For ultimate convenience, mix the marinade and freeze the chicken directly in it. When you're ready to cook, simply thaw overnight in the refrigerator and proceed with grilling. The marinade doubles as a tenderizer, so even after extended freezing, your chicken will cook up juicy and flavorful.

Hawaiian Food History

Huli Huli chicken originated in 1955 when Ernest Morgado, a Hawaiian businessman, prepared teriyaki chicken for a farmers' gathering. He cooked the chicken between two grills, turning it frequently. "Huli" means "turn" in Hawaiian, and workers would shout "huli huli" when it was time to flip the chicken. This cooking technique created a sensation, and Morgado eventually bottled his sauce and trademarked the name. Traditional Hawaiian versions often use whole chickens roasted over kiawe wood for an authentic smoky flavor that complements the sweet marinade.

Serving Suggestions

Transform this chicken into a complete Hawaiian plate lunch by serving it with steamed white rice and classic macaroni salad. For a lighter option, create Hawaiian chicken bowls with coconut rice, diced avocado, and a sprinkle of furikake seasoning. The leftover chicken makes incredible sandwiches sliced thin and piled on Hawaiian sweet rolls with grilled pineapple and a smear of teriyaki mayo. For a party presentation, thread bite-sized chicken pieces onto skewers alternating with chunks of bell pepper, onion, and pineapple for colorful huli huli kebabs.

Common Queries

→ What makes Huli Huli Chicken unique?

Huli Huli Chicken stands out for its sweet and tangy marinade, featuring pineapple juice, brown sugar, and soy sauce. The grilling process enhances its smoky flavors.

→ Can I bake this instead of grilling?

Yes, you can bake it at 375°F for 30-35 minutes until the internal temperature reaches 165°F. Finish with a broil for caramelization.

→ What type of chicken can I use?

This recipe works best with chicken thighs but can be adapted for chicken breasts, bone-in thighs, or drumsticks.

→ Why use canned pineapple juice?

Canned pineapple juice is preferred because fresh juice contains enzymes that can overly break down the chicken, affecting texture.

→ How long should I marinate the chicken?

For the best flavor, marinate the chicken for 4-6 hours or overnight. Avoid exceeding 48 hours to prevent over-marination.