Tangy Hawaiian Grilled Chicken

This Hawaiian-style grilled chicken has been my go-to summer recipe for years. The perfect balance of sweet, tangy, and smoky flavors transforms ordinary chicken into an island-inspired feast that brings the taste of Hawaii to your backyard.

I first made Huli Huli chicken for a neighborhood luau-themed cookout, and it was such a hit that it's now requested at every summer gathering. The name "Huli Huli" means "turn turn" in Hawaiian, referring to how the chicken is traditionally rotated over an open flame.

Ingredients

• Boneless skinless chicken thighs: the dark meat stays juicy and absorbs flavor better than breast meat
• Light brown sugar: provides the signature caramelized sweetness that makes this dish irresistible
• Ketchup: adds tanginess and helps thicken the glaze
• Light soy sauce: brings umami depth without overwhelming saltiness
• Canned pineapple juice: essential for authentic flavor and contains enzymes that tenderize the meat
• Garlic paste: infuses aromatic flavor throughout the marinade
• Ginger paste: adds a warm spicy note that complements the sweetness
• Apple cider vinegar: balances the sweetness with brightness
• Spices (cumin, coarse black pepper, paprika): creates a complex flavor profile that elevates the simple ingredients
• Pineapple rings: optional but highly recommended for serving
• Green onions: adds fresh color and mild onion flavor for garnish

Step-by-Step Instructions

Prepare the Marinade:

Combine brown sugar, ketchup, soy sauce, pineapple juice, garlic paste, ginger paste, apple cider vinegar and spices in a large bowl. Whisk thoroughly until the sugar dissolves completely and the mixture looks glossy. The marinade should have a consistency similar to barbecue sauce.

Reserve Sauce Portion:

Before adding chicken, set aside approximately half a cup of the marinade in a separate container and refrigerate. This clean portion will be used as a finishing sauce after cooking, ensuring food safety while maximizing flavor.

Marinate the Chicken:

Place chicken thighs in a large ziplock bag or shallow dish and pour the remaining marinade over them. Make sure each piece is fully coated by massaging the bag or turning the pieces in the dish. Seal and refrigerate for at least 4 hours, though overnight delivers the best flavor penetration.

Prepare the Grill:

Preheat your grill to medium high heat around 375°F. Clean the grates thoroughly and oil them using a folded paper towel dipped in vegetable oil and held with tongs. This prevents sticking and helps achieve those beautiful grill marks.

Grill to Perfection:

Place marinated chicken on the preheated grill, discarding the used marinade. Grill for approximately 6 to 7 minutes per side, turning only once if possible. Look for caramelization and light char marks. The chicken is done when it reaches an internal temperature of 165°F and the juices run clear.

Apply the Glaze:

During the final 2 minutes of cooking, brush the reserved marinade over both sides of the chicken. This creates a sticky, glossy finish that captures the essence of authentic Huli Huli chicken.

Rest and Serve:

Allow chicken to rest for 5 minutes before serving. This helps the juices redistribute throughout the meat for maximum tenderness. Garnish with grilled pineapple rings and chopped green onions before serving.

Save

Pineapple juice is the secret ingredient that makes this dish special. My daughter was a picky eater until she tried this chicken, and now it's the one meal she never complains about. Something about that tropical sweetness paired with the smoky grill flavor just works magic.

Make Ahead and Storage

This chicken is perfect for meal prep. You can marinate the chicken for up to 48 hours before cooking, which actually improves the flavor. Once cooked, leftovers will keep in the refrigerator for 3 to 4 days in an airtight container. The flavor actually deepens overnight, making next-day Huli Huli chicken sandwiches something to look forward to.

Hawaiian Food History

Huli Huli chicken was created in 1955 by Ernest Morgado, who cooked chicken for a farmers' gathering. He placed the chicken between two mesh grates and flipped it over an open fire, shouting "huli" which means "turn" in Hawaiian. The dish became so popular that Morgado started selling his sauce commercially, though most home cooks now make their own versions. This recipe honors those origins while being accessible for home cooking.

Serving Suggestions

While traditionally served with white rice and macaroni salad for an authentic Hawaiian plate lunch, Huli Huli chicken also pairs beautifully with grilled vegetables, tropical fruit salad, or coconut rice. For a complete backyard luau, serve with grilled pineapple slices, Hawaiian sweet rolls, and a refreshing tropical drink. The sweet-savory profile of this chicken makes it incredibly versatile.

Recipe FAQs

→ How long should I marinate Huli Huli Chicken?

For best flavor development, marinate the chicken for at least 4 hours. For even more flavor penetration, you can marinate overnight (up to 24 hours) in the refrigerator. The pineapple juice and vinegar in the marinade will begin to tenderize the meat while the sugar, soy sauce, and spices infuse it with the signature Huli Huli flavor.

→ Can I make Huli Huli Chicken in the oven instead of grilling?

Yes! Bake the marinated chicken at 375°F (190°C) for 30-45 minutes until the internal temperature reaches 165°F. For the characteristic caramelized glaze, broil for the last 3-5 minutes of cooking. Be sure to line your baking sheet with foil and watch carefully during broiling as the sugar in the marinade can burn quickly.

→ Why are chicken thighs recommended for Huli Huli Chicken?

Chicken thighs are recommended because they remain juicier and more flavorful when grilled. The higher fat content in thighs helps them stay moist during the high-heat cooking process and complements the sweet-tangy marinade. Thighs are also more forgiving if slightly overcooked, making them ideal for outdoor grilling.

→ Why shouldn't I use fresh pineapple juice in the marinade?

Fresh pineapple contains an enzyme called bromelain that breaks down protein. When used in marinades for extended periods, it can make meat mushy. Canned pineapple juice is pasteurized, which deactivates this enzyme while still providing the sweet tropical flavor needed for authentic Huli Huli Chicken.

→ What does 'Huli Huli' mean?

'Huli' means 'turn' in Hawaiian. The name 'Huli Huli Chicken' originated from the traditional cooking method where chicken was placed between two mesh grates and turned ('huli-ed') repeatedly over an open fire. While most home cooks simply turn the chicken on a standard grill, this flipping action is essential to develop the signature caramelized glaze on all sides.

→ What are good side dishes to serve with Huli Huli Chicken?

Traditional accompaniments include steamed white rice and macaroni salad for an authentic Hawaiian plate lunch experience. Other excellent sides include grilled pineapple, corn on the cob, Asian-style slaw, cucumber salad, or potato salad. For a complete tropical meal, consider adding some fresh mango or papaya as a refreshing contrast to the sweet-savory chicken.