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:
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
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)
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.
More starchy sides – Coconut lime rice, Prawn mango summer salad (skip the prawns if you want),
Corn avocado salad, grilled corn, Cowboy bean salad, vermicelli noodle salad, cucumber salad
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
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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. 😂
This was a hit! I made dinner for friends which included 3 teenaged kids. I also made the pineapple fried rice. It was delicious and teen-aged kid approved.
Hi Nagi, I just put the ingredients onto my shopping list. Can not wait to cook it! I have never used sriracha before. Will this make the dish too spicy hot for my 5 year old? Or does it just add flavour?
Hi Miranda, you can omit it all together and then add it to your dish after if you prefer – it’s probably safer that way 🙂 N x
This was a huge hit at our house. I also grilled pineapple slices and that really added something.
I’m so glad you enjoyed it Lara! N x
Forgot the rating – 5 star for sure!
Thanks so much Marianne! N x
Hola Nagi
What a tasty dish – marinating for 30 hours was so very worth it. You have managed to create yet another winner and staple dinner, so easy to make too, and rice complimented it perfectly. Yum!
Looks delicious!!! I want to try during my next BBQ. Can you please explain why we need to “rest” the chicken?
I made the Huli chicken tonight. It was amazing! My 6 & 8 year old daughters loved it too! I served it with Nagi’s macaroni salad and minted red cabbage slaw. An absolutely perfect meal! Thanks for the fabulous recipes Nagi!!!
Hi Nagi, this looks very tempting. Is this a freezable dish? Thanks!
Hi Lyn, yes you can freeze this one! N x
So happy to hear that. It’s definitely going to save some cooking time. Do I cook and freeze then reheat or should I freeze raw chicken with the marinade in it? Thanks!
Wow! This chicken was AMAZING – the marinade made it so delicious. Has been added to my favourites list – definitely making this again 😋
Hello Nagi,
What kind of Sherry do you use? Cooking, dry, sweet?
Hi Glenn, any would be fine here but I usually use dry sherry. N x
Hi Nagi, I made this dish with the pineapple fried rice last night. It has definitely gone onto our favourites list. It was so yummy, Everyone was silent during the meal, which is a sign that they were to busy eating to talk. 😁😁
Thank you so much for all your wonderful recipes, I have made so many of them now and just love them.
Best wishes Gerhard
That’s so great to hear Gerhard! N x
Lovely caramelised and tender chicken. Super easy to prep and cook.
Thanks so much Lani 🙂 N x
What kind of grill pan is that Nagi? I have a cast iron one and everything sticks to it terribly even though it’s very well seasoned.
Dozer looks adorable in his Lei.
Hi Jana, this is a cast iron pan! You really need a high heat and oil when using them to prevent sticking. N x
Hulu Huli chicken was scrumptious!!! I used boneless breasts and chicken stock since I didn’t have mirin or sherry. I grilled the pineapple too! My husband said it was the best Hawaiian chicken he’s ever had!
Wahoo, that’s so great to hear Melinda! N x
Can these be broiled since it is over 90 degrees outdoors?
Sure can Vida! N X
I don’t have a working grill. Can this be made on the stove/oven, and if so, how? Hope so cuz it looks delish!
Hi Penelope, yes just follow the same directions but cook in a skillet instead 🙂 N x
How would I cook in oven.
Hi M, here’s what I would do; Spoon over about 2/3 of the Glaze on the surface of each (not underside), reserve rest. Bake 15 minutes then remove the pan. Flick to grill/broiler on high, adjust shelf to be 20cm/8″ from heat source. Spoon pan juices over chicken. Then spoon/dab remaining Glaze onto chicken. Broil chicken for 8 to 10 minutes, until caramelised. N x
i love your recipes also i want to thamk you for sharing them
You’re so welcome Elaine! N x
I have my menu for tomorrow July 4th and this is it! Thank you! Making your lettuce wraps for tonight’s dinner and they are currently the children’s favorite. As usual, Dozer is perfect and always look forward to him at the end of the recipe.
Thanks so much Mary, I LOVE hearing this!!! ❤️
I just love Dozer!! And all your recipes!!
Thanks so much Diane! N x