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Home Collections BBQ Recipes

Huli Huli Chicken (Hawaiian Tropical Chicken)

By:Nagi
Published:3 Jul '20Updated:8 Apr '21
93 Comments
Recipe v Video v Dozer v

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! 🤷🏻‍♀️)

Close up of Hawaiian Huli Huli Chicken with grilled pineapples

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.

Platter of Hawaiian Huli Huli Chicken with macaroni salad on the side
Platter of Huli Huli Hawaiian chicken pictured with macaroni salad.

 Hawaiian Huli Huli chicken marinade

This tropical recipe is all about the marinade – and there’s two key secret ingredients here:

  1. 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

  2. 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.

Hawaiian Huli Huli Chicken marinade ingredients

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.

Hawaiian Huli Huli Chicken marinade

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).

How to make Hawaiian Huli Huli Chicken

Plate of Hawaiian Huli Huli Chicken

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

Plate of Pineapple Fried Rice (Thai) ready to be served
Pineapple Fried Rice (Thai)
Coconut Cilantro Lime Rice in a bowl with a spoon, ready to be served.
Coconut Coriander/Cilantro Lime Rice
Close up of Corn Salad with Avocado with a Lime dressing
Corn Salad with Avocado
Close up overhead photo of Prawn Mango Avocado Summer Salad with Lime Dressing in a bowl, ready to be served
Prawn Mango Avocado Summer Salad
This Prawn Mango and Avocado Salad with Noodles is perfect for balmy summer days. Great no cook meal! recipetineats.com
Thai Prawn, Mango and Avocado Noodle Salad
South Western lime dressing for Cowboy Bean Salad
Cowboy Bean Salad with Lime Dressing
Close up of a refreshing Cucumber Salad with a tasty Herb & Garlic Dressing
Cucumber Salad with Herb Garlic Vinaigrette
Close up of Macaroni Salad with Creamy Dressing in a white bowl.
Macaroni Salad
Close up photo of Red Potato Salad with bacon and corn
Red Potato Salad with Bacon and Corn (no mayo!)
Close up of juicy Coleslaw in a glass bowl
Coleslaw
A classic potato salad made epic by pouring French dressing over the potatoes while cooked so it absorbs the flavour. The BEST potato salad I've ever had! www.recipetineats.com
Potato Salad

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

This No Bake Mango Cheesecake is a complete and utter celebration of summer! recipetineats.com
No Bake Mango Cheesecake
Close up of slice of Strawberry Cheesecake with Strawberry Sauce dripping down the side
Strawberry Cheesecake
Two ice cream cones with mango ice cream held in a hand.
Homemade Mango Ice Cream Recipe (No Ice Cream Maker!)
Creamy No Churn Strawberry Ice Cream in a small white dish topped with fresh strawberries, ready to be eaten
Strawberry Ice Cream (No Churn)
Lemon Cake with drippy lemon glaze decorated with lemon slices and flowers, on a white cake platter with a piece cut out
Lemon Cake with Lemon Glaze
Close up of Pavlova topped with cream and berries
Pavlova!!
Easy and fast No Bake Blueberry Cheesecake Bars - creamy cheesecake with a gorgeous fresh blueberry sauce topping! recipetineats.com
Blueberry Cheesecake Bars
Made this for a birthday party, everyone was floored by how "velvety" and soft the sponge is. And the frosting is just perfect! Easy to follow steps, concisely written!
Sweet

Cocktails for Tropical Parties!

Celebration Fruit Punch (holiday punch recipe)
Celebration Fruit Punch
Frozen Mango Daquiris in cocktail glasses, garnished with strawberries.
Mango Daiquiri & Tales from a MANGO FARM!!
3 Margaritas with salt rim and lime slice
Margaritas!!!
Two Tequila Sunrise cocktails by a pool, garnished with orange slice and maraschino cherries ready to drink
Tequila Sunrise
Close up of Frozen Strawberry Daiquiris by the pool - best summer cocktail!
Frozen Strawberry Daiquiri!!
Cocktail recipes - RecipeTin Eats
Cocktails

Enjoy! – Nagi x


Watch how to make it

 

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Close up of Hawaiian Huli Huli Chicken with grilled pineapples

Huli Huli Chicken (Tropical Hawaiian chicken)

Author: Nagi
Prep: 10 mins
Cook: 12 mins
Marinating: 1 d
BBQ/Grilling, Mains
Hawaiian, Tropical!
5 from 20 votes
Servings5 - 6 people
Tap or hover to scale
Print
Recipe video above. There's just no chance you make this without doing a little hula dance… swish those hips!!! Traditional Hawaiian recipe with in-your-face tropical flavours. Sweet, savoury, very sticky! Best 24 - 48 hr marinade, but you can get away with 3 hrs but baste extra generously.
IMPORTANT: Do not use pureed fresh pineapple or fresh, pure pineapple juice from the fridge - it will over tenderise chicken, see Note 2. Use any pineapple juice sold in the aisles, not fridge - can, bottle or vac packed.

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:

1. Chicken - boneless thigh is best for lovely caramelisation when cooked, but breast is very good too.
2. Pineapple juice - must use canned or bottled/vac packed from aisle, not the fridge. DO NOT use real, fresh pineapple juice (ie fridge bottle, unsweetened) or puree fresh pineapple - pineapple contains a very strong tenderiser which will over tenderise the chicken (the tenderising agent gets killed when canned or bottled with long shelf life).
PRO TIP: Use a can of sliced pineapple in natural juice (unsweetened). 1 430g/14oz can has almost exactly 3/4 cup of juice, then I use the slices for garnish. (Golden Circle pineapple slices in natural juice - Australia).
If your can is slightly short on juice, that's ok - use whatever you can extract (as long as you have 1/2 cup or so, that's enough).
If you can only get sweetened juice, reduce sugar by half. If you can only get canned pineapple slices in syrup, skip the sugar completely.
Alternative: Use a can of pineapple PIECES and use the pieces to make pineapple fried rice, excellent side dish for this. Double duty!
3. Ginger/garlic grating tip - if you have a microplane, use that with unpeeled ginger and garlic. As you grate, the skin just kind of naturally peels to the side, leaving you with just the flesh grated.
Jar paste will work fine too but for this recipe, the fresh ginger flavour really does make it special.
4. Sherry or Chinese cooking wine (Shaoxing wine) - the secret ingredient that makes this extra good. I've tried it with and without - and the difference is noticeable.
SUBSTITUTES: Mirin (reduce sugar by 1 tbsp), low sodium chicken stock (increase to 1/2 cup).
5. Nutrition per serving, assuming 6 servings. Assumed half the marinade ended up on or in the chicken - in reality it's probably less. Reduce sodium by using low salt soy and ketchup.

Nutrition Information:

Calories: 377cal (19%)Carbohydrates: 8g (3%)Protein: 49g (98%)Fat: 15g (23%)Saturated Fat: 5g (31%)Cholesterol: 238mg (79%)Sodium: 912mg (40%)Potassium: 680mg (19%)Fiber: 1g (4%)Sugar: 6g (7%)Vitamin A: 111IU (2%)Vitamin C: 3mg (4%)Calcium: 31mg (3%)Iron: 2mg (11%)
Keywords: chicken marinade, hawaiian chicken, huli huli chicken, pineapple marinade, tropical food
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

Life of Dozer

There was just never going to be any other photo for today’s recipe. 😂

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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93 Comments

  1. Anne Tooley says

    March 14, 2021 at 1:17 am

    Can’t wait to try this! What other acid besides pineapple juice can I use for this recipe? Would fresh orange juice work?

    Reply
  2. Carol ryan says

    February 17, 2021 at 2:19 am

    Another winner nagi superb recipie for using up that tin of pineapple lurking in the cupboard.xxxx

    Reply
    • Nagi says

      February 17, 2021 at 12:12 pm

      Yes perfect Carol!!! N x

      Reply
  3. Jim G says

    January 16, 2021 at 6:12 am

    Can you substitute Tabasco for the Siracha? If so, how much should be used? Thanks

    Reply
    • Nagi says

      January 17, 2021 at 10:47 am

      Hi Jim! Sure can but use way less – mix and taste! N x

      Reply
  4. Brian says

    January 8, 2021 at 6:30 am

    5 stars
    I paired this with your macaroni salad recipe and it was amazing

    Reply
  5. wendy richards says

    October 21, 2020 at 9:03 am

    hi can i use a subsutite for the sriracha as i want to make this for the grand children who love pinapple but not chilli

    many thank and loving the recipes

    Reply
    • Nagi says

      October 21, 2020 at 11:51 am

      Hi Wendy, just leave it out if making for children 🙂 N x

      Reply
      • wendy richards says

        October 21, 2020 at 6:45 pm

        Thank you for the reply, they are going to help me with the preparation today and I know they will just love the aroma of the ingredients which go in this and even more so love it once it’s cooked and ready to be eaten 😀 love the recipes

        Reply
  6. Ainslie Smith says

    October 15, 2020 at 12:48 pm

    5 stars
    Excellent! The whole family loves it.

    Reply
  7. Nicole says

    October 13, 2020 at 1:11 pm

    Does the sriracha make it spicy? would it be ok for kids to eat ?

    Reply
    • Nagi says

      October 13, 2020 at 6:50 pm

      It has a bit of kick, leave it out if serving to kids though 🙂 N x

      Reply
  8. Suzie says

    October 6, 2020 at 1:58 pm

    Hi Nagi,
    Would this work in an oven? We’re in the process of getting a new bbq and today is cleaner day so prefer not to stove cook haha! Maybe would affect the caramelising?
    Thanks!

    Reply
    • Nagi says

      October 7, 2020 at 3:15 pm

      Sure can Suzie – same cooking method as this recipe here: https://www.recipetineats.com/sticky-baked-chicken-thighs/

      Reply
  9. Jo says

    September 29, 2020 at 7:01 pm

    Mouth-watering

    Reply
  10. Jo says

    September 29, 2020 at 7:00 pm

    Mouth-wateringly delicious

    Reply
  11. Caroline Bell says

    September 14, 2020 at 11:43 am

    5 stars
    Awesome chicken. Made exactly like recipe except broiled. Very flavorful and the chicken was tender. Marinated overnight. Served with rice.

    Reply
  12. Jan says

    July 29, 2020 at 9:42 pm

    5 stars
    I made this last weekend, prepared on Sunday, ate on Monday and made a stir fry ish thing on Tuesday with the last bit of marinade as sauce. It was absolutely delicious both times. As someone else has said it does make a mess of your stove top but it’s so worth it! Pairing with the pineapple rice was great too. I love so many of your recipes, thank you so much for your hard work 😊

    Reply
  13. Fiona says

    July 19, 2020 at 8:04 am

    5 stars
    Oh my, this was amaaaaaaazing! The marinade is so simple, but the flavours were delicious! Cooked your pineapple fried rice as well. I only had time to marinate it for half an hour but it was still amazing. My one and only complaint is how messy it left my stove top and my tiled kitchen floor. Can’t wait to do this in the warmer months on the bbq!!

    Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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