Huli Huli Chicken – you can’t miss the tropical flavours in this Hawaiian chicken dish! A pineapple marinade with plenty of fresh ginger and garlic injects sweet-savoury flavour and makes for an excellent glaze. Brilliant BBQ grilled or pan seared.
Serve it up with a side of pineapple rice or macaroni salad as you hula dance your way to the table (you won’t be able to help it! 🤷🏻♀️)
Huli Huli Chicken – tropical food!
There’s just no chance that you cook this without doing a little hula dance.
It’s the vibe. It’s the smell. It’s the satisfying dripping, shiny glaze, the caramelised edges, the anticipation of the smiles and sheer happiness on the faces of those fortunate enough to eat this.
This is just the sort of food that just makes everyone happy! Tropical food has that way about it, don’t you think??
So just give in to the temptation – and swish those hips!!
“Huli” means “turn” in Hawaiian, and refers to the traditional method of cooking this with a grilling basket, turning it over hot coals.
Hawaiian Huli Huli chicken marinade
This tropical recipe is all about the marinade – and there’s two key secret ingredients here:
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pineapple juice – for tropical flavour and sweet. Tip: use the juice from canned pineapple slices, and use the pineapple for garnish, as pictured! Must use long shelf life pineapple juice, not fresh – see note below; and
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sherry – or Chinese cooking wine or Mirin. I’ve made it with and without – with knocks it out of the park. Don’t skip it! (Non alcoholic sub – chicken stock. Yup, really.)
IMPORTANT NOTE about pineapple juice: do not use fresh pineapple juice sold in the fridge, or puree your own using fresh pineapple. Fresh pineapple contains a strong natural tenderiser that will make your chicken way too soft. That natural chemical (called bromelain) is killed in the process of preparing pineapple juice for long shelf life, so use any form of pineapple juice sold in aisles (ie not in fridge) – juice of canned, vac packed juice (poppers or similar) or bottles.
How long to marinade chicken
3 hours is the bare minimum, but you’ll be most rewarded with 24 hours – even up to 48 hours – so the marinade really gets into the chicken flesh.
However, if you don’t have the time, 3 hours is enough to get the flavour infusion started, then just do extra generous basting.
How to make Huli Huli Chicken
Nothing groundbreaking here – marinade the chicken, reserve some for basting, cook the chicken on the BBQ or stove, basting frequently so you get a lovely glaze.
Why reserve for basting? For hygiene reasons – because the marinade gets tainted with raw chicken. You can baste using the used marinade, but you have to cook the basted side for 1 1/2 – 2 minutes after each baste. Which, for this particular recipe, doesn’t work because we want to baste-flip-baste-flip frequently. (Same for any other chicken marinade you want to baste frequently, like the Honey Soy Chicken I shared last week).
Tropical sides for Huli Huli Chicken!
Here’s a few suggestions for on-theme dishes to serve on the side. Think – fresh, juicy, lime, coconut, mango, colourful! (Tip: Thai and Vietnamese flavours are very suited to Tropical theme menus)
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Pineapple fried rice from last week – which I actually shared in anticipation of this recipe. Not only is it tropical, you can use the juice from a can of pineapple pieces to make this recipe, and the pineapple to make the rice. Though in this case, I use a can of pineapple slices – juice for the marinade, grilled the slices for garnish, as pictured.
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More starchy sides – Coconut lime rice, Prawn mango summer salad (skip the prawns if you want),
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Corn avocado salad, grilled corn, Cowboy bean salad, vermicelli noodle salad, cucumber salad
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Warm weather favourites – potato salad, coleslaw, macaroni
And lastly, just in case you’re eyeing off this Huli Huli chicken in anticipation of a big tropical feast, here are a few desserts and drink suggestions!
Dessert ideas
Cocktails for Tropical Parties!
Enjoy! – Nagi x
Watch how to make it
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Huli Huli Chicken (Tropical Hawaiian chicken)
Ingredients
- 1.5 kg / 3 lb chicken thighs (or breast, Note 1)
- 1 tbsp vegetable oil
Marinade:
- 3/4 cup pineapple juice, canned or bottled (NOT FRESH!) , unsweetened (Note 2)
- 1 1/2 tbsp ginger , freshly grated (Note 3)
- 1 1/2 tbsp garlic , freshly grated (Note 3)
- 1/2 cup tomato ketchup (or Aussie tomato sauce)
- 1/2 cup soy sauce
- 1/4 cup sherry or Chinese cooking wine (Note 4)
- 1/4 cup brown sugar
- 1 tbsp Sriracha
- 2 tbsp rice vinegar (or cider vinegar)
- 1 tbsp sesame oil , toasted
Garnishes, optional:
- Sliced green onion
- Pineapple slices , grilled for 3 minutes on each side for lines
Instructions
Marinade:
- Mix marinade, set aside 3/4 cup (185 ml) for basting.
- Pour the rest over the chicken in a glass or ceramic container (not metal or plastic), coat chicken then marinade 24 - 48 hours.
Cooking:
- Brush BBQ grills with oil then preheat to medium high, or heat oil in a skillet over medium high heat.
- Drain excess marinade from chicken, place on BBQ/skillet.
- Cook the first side for 2 - 3 minutes until golden (adjust heat if browning too fast), then flip and cook for 2 minutes.
- Baste (dab) generously with reserved marinade, then flip and cook for 1 minute.
- Repeat this every minute or so for a total cook time of 10 minutes, or until internal temp in the thickest part registers 75°C/167°F (for thigh) or 65°C / 150°F (for breast).
- Transfer chicken to a plate, loosely cover with foil and rest for 3 minutes before serving, garnished with green onion if desired.
Recipe Notes:
Nutrition Information:
Life of Dozer
There was just never going to be any other photo for today’s recipe. 😂
Love your recipes! I followed this exactly as shown in video and it was a hit at dinner with your Pineapple Fried Rice (Thai). I used a non-stick skillet. Keys were marinade time, and flipping and basting until done. Perfection. Wife impressed.
The marinade was a real hit with the fam. Delish. Used this twice, once to cook chicken pieces bone in, skin on, in the frypan (it was all I had in the freezer at the time). I fried one side first then turned them over and dumped the rest of the marinade in and let the chicken cook in the sauce. The second time I chopped up chicken breast (no thigh in freezer) and marinaded it, then cooked it on skewers. Both times a hit. The marinade has a real ZING. If you like a bit of BAM! flavour on your plate, this is the recipe for you.
Hi Nagi, I’m throwing a Hawaiian Luau party for 10 people. Is it possible to sear/char these in a pan on the stovetop first then finish them off in the oven? If so, how long do you bake them for? Unfortunately my oven doesn’t have a grill/ broil function. Thank you!!
Great flavorful recipe. I am making this for a large wedding reception . Can I make a large batch(100 pieces) and after I put it on the grill use the marinade for a new batch.
I made this in a skillet, and I think I was being lazy about basting so when it was time to baste I just poured all the leftover marinade from the bag onto the chicken in the skillet. Maybe I didn’t read the instructions closely, I don’t know, but the end result was a super delicious sauce that I could serve over rice with my chicken! I realized later I did it wrong but I don’t think I would do it any other way because the sauce was amazing!! Thank you for the recipe.
WOW, I followed the recipe exactly (once I have made a recipe a few times I like to experiment a little, but strangely not from your site!) and this has become our new favorite summer BBQ dish awesome!
Could you prepare to the marinade step, freeze, defrost and then cook?
Yes, you absolutely can. I always do this. It’s such a delicious recipe!
My kids went back for seconds! Major win! I accidentally forgot the pineapple juice and it was still delicious! I may actually prefer it that way, but I’m a big fan of zingy, savory flavors. I also made up less chicken, and used some of the marinade on veggies. Served with the macaroni salad you recommended and yum!!!
Recipe is amazing (how could it not be with those ingredients!?) but Dozer made my day. Looks like he could be my Maximus’ brother!
Marinated this a bit less than called for (about 17 hours, instead of 24) but kept everything else just the same and it was wonderful. I bet the full marinade time would make it even better (hard to imagine really though, everyone raved about it)!
Fabulous chicken recipe! I made this last night along with the macaroni salad. Used the juice from a can of pineapple tidbits and served some of the pineapple pieces on top of the chicken. It was a huge hit! The only change I’d make is to set aside more of the marinade to pour over the rice and chicken when serving.
Finally a chef that uses pineapple juice and dry sherry in the marinade! This recipe is the BOMB! We love Huli Huli and have made it for years. Now I know we are making it the correct way! Thanks so much.
Since Hawaiian Bros has opened up here in North Texas we’ve been looking for a good recipe……..And we found this one! It’s Perfect!!
We made this Sunday 8/28 on the grill and it’s so tender and yummy. It’s perfect over rice with a little extra sauce. Can’t wait to try more of your recipes.
Way yummy! I was going to marinate for 24 hours but it ended up being 48 hours. The chicken was tender and juicy and oh so flavorful. I cooked it on our grill just as the recipe called for. Perfect! Made your macaroni salad to go along side. Fantastic recipe!
Looks yummy. So glad you post substitute notes.
Hugs to Dozer
love your recipes do not BBQ-can stove oven be used
I only have an oven, and want to make enough for 20-30 people. Can I bake at 425 and then finish under the broiler?
Thank you, and you rock.
We do these in the oven at RecipeTin Meals so yes you can! It’s best to sear first in a pan in batches and then finish in the oven but if you can’t do that then I would broil it to get the colour. Just be careful not to dry them out! N x
Hi Nagi, if you sear them in a pan first, how long would they need in the oven? Thank you xx
This was delicious Nagi. Also made your mango chicken curry and coq a vin and they were all fantastic! It’s been a busy week cooking!
Great job Tegan!! Giving that kitchen a workout! N x
Hi Nagi,
You are my “go to” for almost any recipes…but… chicken, whether breast or thights, MUST be cooked to 74c/165f internal temperature.
Actually:
“Pasteurization of chicken is obtained by reaching 165° or by holding chicken at 145° for 8-1/2 minutes. Both of these methods kill harmful bacteria like salmonella and E. coli. That’s why you may see some sous vide recipes that call for cooking chicken at lower temperatures. That said, you should use the USDA recommended temperature minimum of 165° if you have any concerns about food safety or if you’re feeding an at-risk population.”
We have just done this recipe and had with rice and peas and Mango & Pineapple Salsa. Mmm mmm mmm very nice.