Hawaiian Bros Huli Huli Chicken Recipe

Welcome, today I’m sharing my take on a classic island favorite, Huli Huli Chicken.

This is one of those recipes that instantly makes the kitchen smell amazing and puts everyone in a good mood.

It’s sweet, savory, a little smoky, and very sticky in the best way. I’ve cooked this chicken so many times for family dinners and backyard grills, and honestly, I still get excited every single time.

Hi my name is Dipendra Kumar, I like cooking food for my family and relatives. I am a chef and kind of food blooger, i like uploading videos and images on Google.

Before we dive in, here’s a quick recipe overview so you know what you’re getting into.

• Cuisine: Hawaiian-inspired
• Prep time: 15 minutes
• Marinating time: 4–24 hours
• Cook time: 15 minutes Servings: 4

What Is Huli Huli Chicken?

Huli Huli Chicken is a Hawaiian-style grilled chicken that’s all about the marinade.

The word “huli” means “turn” in Hawaiian, and it refers to the way the chicken is turned again and again on the grill while being basted with a glossy pineapple-soy glaze.

That constant turning builds layers of flavor and creates those caramelized edges everyone fights over.

What I love most about this dish is how simple the ingredients are, yet the flavor feels bold and tropical.

Pineapple juice brings sweetness, soy sauce adds deep savory notes, and brown sugar helps everything stick and caramelize beautifully.

It’s comfort food with vacation vibes, and I’m always here for that.

Ingredients

Below is everything I use to make this recipe. I always recommend canned or bottled pineapple juice, not fresh, because fresh pineapple has enzymes that can make the chicken too soft if it sits too long.

Amount	Ingredient	Notes
2 lbs	Boneless, skinless chicken thighs	Thighs stay juicy and grill beautifully
3/4 cup	Canned pineapple juice	Do not use fresh pineapple juice
1/2 cup	Soy sauce	Low-sodium works great
1/2 cup	Ketchup	Adds body and sweetness
1/3 cup	Brown sugar	Packed, light or dark
1 tbsp	Fresh ginger, grated	Jar ginger works in a pinch
1 tbsp	Fresh garlic, grated	I prefer fresh for stronger flavor
2 tbsp	Apple cider vinegar	Balances the sweetness
1 tbsp	Sesame oil	Adds a subtle nutty note
To taste	Black pepper	Just a few pinches
Optional	Pineapple slices	For grilling and serving
Optional	Green onions	For garnish

Equipment

You don’t need anything fancy to make this recipe, which is another reason I love it.

Amount	Equipment	Notes
1	Grill or grill pan	Outdoor or stovetop both work
1	Mixing bowl	For the marinade
1	Measuring cups and spoons	Accuracy helps balance flavors
1	Zip-top bag or container	For marinating the chicken
1	Basting brush	Silicone preferred
1	Meat thermometer	Optional but very helpful

How to Make Huli Huli Chicken

This recipe is super straightforward, but the magic really happens during marinating and basting. Take your time with those steps and you’ll be rewarded, I promise.

Step 1: Make the Marinade

In a medium bowl, I whisk together the pineapple juice, soy sauce, ketchup, brown sugar, ginger, garlic, apple cider vinegar, sesame oil, and black pepper.

I keep whisking until the sugar fully dissolves and the marinade looks smooth and glossy. At this point, it already smells incredible.

Step 2: Reserve Marinade for Basting

Before adding the chicken, I always set aside about 3/4 cup of the marinade in a separate container.

This is really important for food safety since this portion will be used later for basting. Once it’s set aside, I cover it and keep it in the fridge.

Step 3: Marinate the Chicken

I place the chicken thighs in a large zip-top bag or shallow container and pour the remaining marinade over them.

I make sure every piece is well coated, then seal it up and refrigerate.

Ideally, I let it marinate overnight, but even 4–6 hours will give you great flavor. Longer marinating just makes it better.

Step 4: Preheat the Grill

When I’m ready to cook, I preheat the grill to medium-high heat and lightly oil the grates. If I’m using a grill pan indoors, I heat it over medium-high and add a small drizzle of oil.

I also take the chicken out of the fridge about 20 minutes early so it cooks more evenly.

Step 5: Grill the Chicken

I place the marinated chicken on the hot grill and let it cook for about 5–6 minutes on the first side.

Then I flip it, cook for another 3 minutes, and start basting with the reserved marinade.

From here, I keep flipping and basting every minute or so until the chicken is cooked through and beautifully glazed. The internal temperature should reach 165°F.

Step 6: Rest and Serve

Once cooked, I transfer the chicken to a plate and loosely cover it with foil. I let it rest for about 5 minutes so the juices settle.

Right before serving, I sprinkle sliced green onions on top and add grilled pineapple if I’m using it.

Recipe Tips

This recipe is forgiving, but a few tips really help take it from good to amazing. I always recommend using chicken thighs instead of breasts because they stay juicy and don’t dry out as easily.

Keep the grill heat under control since the sugar in the marinade can burn quickly. If the chicken is browning too fast, I just move it to indirect heat for a bit.

Also, don’t skip reserving the marinade before adding the chicken. It’s a small step, but it makes basting safer and easier.

And if you love extra sauce like I do, you can simmer the reserved marinade for a few minutes to thicken it before brushing it on.

Nutrition Benefits

While Huli Huli Chicken feels indulgent, it actually has some nice nutritional perks. Chicken thighs provide a good source of protein, which helps keep you full and satisfied.

Pineapple juice contains vitamin C and natural enzymes that support digestion.

Ginger and garlic both have anti-inflammatory properties and add flavor without extra calories.

You can easily lighten this recipe by using low-sodium soy sauce and serving it with steamed rice, grilled vegetables, or a fresh salad.

I love pairing it with coconut rice or a simple cucumber salad when I want something refreshing on the side.

Personal Tips From My Kitchen

Over the years, I’ve learned that this is one of those recipes that people remember.

I’ve made it for summer cookouts, family gatherings, and even random weeknights when I needed a little pick-me-up.

I usually double the batch because leftovers disappear fast, and the chicken tastes amazing cold in salads the next day.

Sometimes I’ll slice the cooked chicken and use it in rice bowls with avocado and extra pineapple, and it never disappoints.

If the weather isn’t great, I’ve made this on a grill pan indoors plenty of times, and it still turns out delicious. You just don’t get as much smoke, but the flavor is still there.

Serving Ideas

I love serving Huli Huli Chicken with steamed white rice and Hawaiian-style macaroni salad for that classic plate-lunch feel.

It’s also great with grilled corn, coconut rice, or even wrapped in lettuce cups for something lighter.

However you serve it, that sweet and savory glaze really steals the show.

FaQs:-

Conclusion

I truly hope you give this Huli Huli Chicken a try. It’s one of those recipes that brings a little sunshine to the table and makes everyone slow down and enjoy the moment.

I love how simple it is, yet how special it feels every time I make it.

Thanks for cooking along with me today, and I’ll see you again with another cozy, flavor-packed recipe soon. warm wishes from my kitchen to yours.

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