Hawaiian Huli Huli Chicken

Sweet, smoky, sticky, and deeply flavorful, Hawaiian Huli Huli Chicken is one of those recipes that instantly transports you. It’s the taste of island grills, backyard cookouts, and tropical comfort all in one bite.

“Huli” means turn in Hawaiian, referring to the traditional method of flipping the chicken over an open flame while brushing on that iconic glaze again and again. The result? Perfectly caramelized chicken with layers of sweet-savory flavor.

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Why This Recipe Works

This dish is all about balance. Pineapple juice brings brightness, soy sauce delivers umami, brown sugar creates that glossy glaze, and garlic and ginger add warmth. Whether grilled or oven-baked, the marinade does the heavy lifting.

This version stays true to classic Huli Huli flavor, but it’s approachable, flexible, and perfect for weeknights or parties.

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Ingredients

Huli Huli Chicken

• Chicken thighs or drumsticks
• Pineapple juice
• Soy sauce
• Brown sugar
• Ketchup
• Fresh garlic, minced
• Fresh ginger, grated
• Rice vinegar
• Sesame oil

For Garnish (Optional)

• Sliced green onions
• Grilled pineapple rings
• Sesame seeds

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Instructions

1. In a bowl, whisk pineapple juice, soy sauce, brown sugar, ketchup, garlic, ginger, vinegar, and sesame oil.
2. Reserve a small portion of the sauce for glazing.
3. Add chicken to the remaining marinade and refrigerate for at least 2 hours.
4. Preheat grill to medium heat (or oven to 400°F / 200°C).
5. Grill chicken, turning frequently and brushing with reserved sauce.
6. Cook until chicken is caramelized and fully cooked through.
7. Rest chicken for a few minutes before serving.
8. Garnish with green onions and pineapple if desired.

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Flavor & Texture

• Outside: sticky, caramelized, lightly charred
• Inside: juicy, tender, deeply marinated
• Flavor: sweet, savory, tropical, smoky

This is the kind of chicken people ask about after the first bite.

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Best Cooking Tips

• Thighs stay juicier than breasts
• Don’t rush the glaze — brush often
• Grill marks = flavor
• Always reserve sauce before marinating

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Serving Ideas

• Steamed rice or coconut rice
• Macaroni salad
• Grilled veggies
• Hawaiian rolls

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Make-Ahead & Storage

• Marinate up to 24 hours
• Refrigerate cooked chicken up to 4 days
• Freeze cooked chicken up to 2 months

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