Huli Huli Hawaiian Grilled Chicken Recipe

Last Updated April 19th, 2022 at 02:10 pm by Lisa

Grill Hawaiian Huli Huli chicken and pineapple, then serve with coconut-lime rice in pineapple bowls for a bright, tropical meal. This presentation is perfect for luaus, pool parties, graduations, or summer cookouts.

On the islands of Hawaii, roadside stands and community events often feature whole chickens slow-roasted over wood coals and repeatedly basted with a sweet, tangy huli sauce. Families serve this dish at gatherings, fundraisers, and hula events — it’s a beloved part of local food culture.

Hawaiian Huli Huli Chicken Recipe

Huli Sauce Marinade

The marinade combines sweet pineapple, brown sugar, and honey balanced with lemon, fresh ginger, and garlic. A touch of crushed red pepper adds warmth. This mixture works as a marinade, a basting sauce while grilling, and a dipping sauce once heated.

PRO TIP: Use fresh pineapple for the best flavor and larger pieces to grill; canned will work in a pinch but isn’t as vibrant.

• 1 cup fresh pineapple juice (reserve some pineapple pieces for grilling)
• ¼ cup ketchup
• ¼ cup soy sauce
• ½ cup brown sugar
• ¼ cup honey
• 2 tablespoons dark sesame oil
• 1 teaspoon crushed red chili pepper
• 2 tablespoons fresh ginger (or ginger paste)
• 3 cloves garlic, crushed
• ½ teaspoon sea salt
• 3 tablespoons Worcestershire sauce
• Juice of one small lemon

1. In a bowl whisk together pineapple juice (and optional pineapple pieces), ketchup, soy sauce, brown sugar, salt, honey, sesame oil, crushed chili, ginger, garlic, Worcestershire sauce, and lemon juice until the sugar dissolves.
2. Reserve 1 cup for basting during grilling and ½ cup to use later as a dipping sauce after it’s cooked or heated to a safe temperature.
3. Place 4 boneless, skinless chicken breasts and about 2 cups of the marinade into a sealed container or zip-top bag. Marinate in the refrigerator for 30 minutes up to 4 hours. Place the bag in a bowl to catch any leaks.

Grill Chicken And Pineapple

1. Preheat the grill to medium-high. Brush the chicken with 1 cup of the reserved marinade. Flip the pieces 3–4 times, brushing each time to build color and flavor. Grilling time will vary by grill and thickness.
2. Cook until the internal temperature reaches 165°F (74°C) measured with a reliable thermometer.
3. Grill large pineapple chunks on grates or a piece of heavy foil. Move pieces to indirect heat if they begin to char too quickly.
4. Slice the cooked chicken into bite-sized pieces and serve on a platter or spoon into pineapple bowls with a scoop of rice.

PRO TIP: If you plan to reuse marinade for basting or dipping, it must be heated to at least 165°F (74°C) to be food safe. Keep the sauce in a small saucepan or pot on the grill and heat it through while stirring to prevent burning.

Ways To Make It Authentic

• Baste the chicken frequently while grilling and turn it with tongs so the sauce builds up and caramelizes.
• A rotisserie-style grill gives a more authentic finish and even basting, but a gas or charcoal grill works well at home.
• Traditional stands often use mesquite or kiawe wood for a distinct smoky flavor. Use a smoker box with wood chips for smoke if desired.
• Always reserve some sauce that hasn’t touched raw chicken or heat any used marinade thoroughly before serving as a sauce.
• Keep an eye on the sauce as it reduces—it can burn because of the sugar content. Move it to a cooler spot on the grill if needed.

What To Serve With It?

Classic accompaniments include macaroni salad, rice, and grilled pineapple. Extra huli dipping sauce is always welcome.

• Hawaiian macaroni salad
• Big scoop of steamed white rice or coconut-lime rice (recipe below)
• Iceberg green salad
• Grilled pineapple
• Grilled shrimp or Kahlua-style pork for variety
• Extra heated huli dipping sauce

PRO TIP: Use a large scoop to form a neat round of rice in each pineapple bowl, then tuck in pieces of grilled pineapple and chicken for an attractive presentation.

What Is Huli Huli Chicken?

Huli means “to turn” in Hawaiian. Traditionally, whole chickens are cooked on a rotisserie over an open fire and repeatedly basted with sauce, producing a deep color and smoky, caramelized flavor.

This style of chicken became a popular fundraising and community meal in Hawaii and is commonly prepared for gatherings, sporting events, and hula groups.

Recipe Variations

There are many regional takes on huli huli sauce. Variations can include ingredients like Sriracha, teriyaki, rice vinegar, sherry vinegar, chicken broth, or different vinegars and spices. Some cooks brine chicken first in a salt-and-sugar solution with aromatics before marinating for extra juiciness. No single “original” recipe is universal; this version is inspired by popular food-stand preparations across the islands.

Coconut Lime Rice

• 2 cups uncooked jasmine rice
• 3 cups coconut water
• 1 tablespoon Thai red curry paste (optional for a mild savory note)
• 1 teaspoon garlic powder
• 1 tablespoon ginger paste
• Juice of 1 lime
• 1 teaspoon sea salt
• ½ teaspoon freshly cracked black pepper

1. Rinse the jasmine rice in a fine-mesh strainer until the water runs clear. Place rice in a heavy pot.
2. Add the coconut water, red curry paste, garlic powder, ginger paste, lime juice, salt, and pepper. Stir to combine.
3. Bring to a boil, cover, then simmer on low for about 20 minutes, until the rice is tender and the liquid is absorbed. Let stand covered for 10 minutes.
4. Garnish with shredded coconut, roasted salted cashews, and sliced green onions before serving.
5. Fill pineapple bowls with grilled chicken pieces, a scoop of coconut-lime rice, and grilled pineapple for a finished dish.

Pineapple Bowls

To make pineapple bowls: cut each pineapple lengthwise through the leaves, carve out the core and flesh leaving about ¾” of fruit along the rind, then cut the removed flesh into a grid and scoop into a bowl. Return the scooped pineapple to the shell to use as a serving vessel.

1. Using a large knife, cut the pineapple lengthwise through the leaves into two halves.
2. Run a small serrated paring knife around the edge, leaving a border of fruit about ¾”.
3. Cut down both sides of the core at a slight angle and remove the center core.
4. Score the pineapple flesh in a grid pattern and scoop out the pieces with a large spoon.
5. Place the pineapple pieces in a bowl and return some to the shell for presentation.

Huli Huli Chicken FAQ

More Delicious Chicken Recipe Ideas

Try other crowd-pleasing chicken dishes like honey mustard pretzel-coated chicken, chicken gnocchi soup, sheet-pan chicken dinners, or stuffed chicken breasts. These offer easy weeknight or entertaining options with minimal fuss.