Introduction
Huli Huli Chicken is a sweet, smoky, and savory Hawaiian favorite, where juicy grilled chicken is basted in a luscious pineapple-soy glaze until caramelized and golden. It’s a perfect mix of tropical brightness and barbecue richness — and it’s sure to become a backyard BBQ favorite. “Huli” means “to turn” in Hawaiian, referring to the way the chicken is flipped repeatedly on the grill for even cooking and caramelization.
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Origin and Cultural Significance
Huli Huli Chicken was first created in the 1950s by Ernest Morgado in Hawaii when he cooked teriyaki-style chicken for a gathering of farmers. The sauce combined elements of Japanese and American flavors — soy sauce, brown sugar, ginger, and pineapple juice — and was so popular that it launched a movement. Originally cooked between two grills and flipped (“huli-ed”) by hand, it became a Hawaiian roadside classic, often sold at fundraisers and roadside stands, especially on Oahu.
This dish represents the fusion of cultures in Hawaiian cuisine, blending Polynesian, Asian, and American BBQ traditions. It’s comfort food that evokes family, aloha spirit, and outdoor gatherings.
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Ingredients Quantity (Serves 6)
1 cup teriyaki sauce
½ cup pineapple juice
½ cup brown sugar
⅓ cup ketchup
¼ cup soy sauce
2 tablespoons rice vinegar or apple cider vinegar
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1 tablespoon sesame oil
6 boneless, skinless chicken thighs (or bone-in for traditional version)
Optional: pineapple slices, for grilling
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Optional Additions
Chili flakes or Sriracha for heat
Lime juice or zest for tang
Cornstarch slurry (1 tsp cornstarch + 2 tbsp water) to thicken the glaze if desired
Green onions, cilantro, or sesame seeds for garnish
Use chicken drumsticks or bone-in halves for a more rustic version
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Tips for Success
Marinate for at least 4 hours, ideally overnight for maximum flavor.
Use indirect heat on the grill to avoid burning the sugars in the sauce.
Baste often and flip regularly (“huli”) to build up a beautiful glaze.
Reserve some marinade separately before adding raw chicken if you want extra glaze for serving.
Let chicken rest 5 minutes before slicing to retain juices.
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Instructions
1. Prepare the Marinade:
In a bowl, whisk together teriyaki sauce, pineapple juice, brown sugar, ketchup, soy sauce, vinegar, garlic, ginger, and sesame oil.
2. Marinate the Chicken:
Place chicken in a large resealable bag or dish and pour marinade over it.
Refrigerate for 4 hours or overnight.
3. Preheat Grill:
Heat grill to medium-high, and lightly oil the grates.
4. Grill the Chicken:
Remove chicken from marinade (discard used marinade).
Grill chicken over indirect heat, flipping every few minutes, and basting with reserved marinade or glaze.
Cook for 25–30 minutes or until internal temperature reaches 165°F (74°C) and exterior is caramelized.
5. Optional – Grill Pineapple:
Grill pineapple slices for 1–2 minutes per side until slightly charred and juicy.
6. Serve:
Let chicken rest. Serve sliced or whole with grilled pineapple and your favorite sides.
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Description
Huli Huli Chicken is the perfect balance of sweet, salty, tangy, and smoky. The sauce caramelizes on the outside while keeping the inside juicy and flavorful. With each bite, you taste the island’s sunshine, tradition, and love for food that’s made to share.
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Nutritional Information (Per serving, approx.)
Calories: ~330 kcal
Protein: 28g
Fat: 12g
Carbohydrates: 24g
Sugar: 18g
Sodium: ~700mg
> Values vary based on chicken cut and amount of glaze absorbed.
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Conclusion
Hawaiian Huli Huli Chicken is more than a meal — it’s an experience. It brings together the charm of the grill, the warmth of island hospitality, and bold tropical flavors. It’s a crowd-pleaser that’s easy to make and impossible to forget, whether you’re grilling outdoors or using an indoor pan.
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Recommendation
Serve with:
Steamed jasmine or coconut rice
Grilled pineapple or mango salsa
Macaroni salad or Hawaiian slaw
Roasted vegetables or grilled corn
Perfect for cookouts, weeknight meals, luau parties, or family BBQs!
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Embracing Healthful Indulgence
Make it lighter while keeping the flavor:
Use low-sodium soy sauce and reduced-sugar ketchup
Choose skinless chicken breasts or chicken tenders
Swap brown sugar for honey, maple syrup, or coconut sugar
Grill with avocado oil instead of traditional oil
Pair with a green salad or cauliflower rice for balance