Dinner

Huli Huli Chicken Recipe

Name: Huli Huli Chicken Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 4 h 45 min
Cuisine: Hawaiian
Ingredients: 2 chickens (3 pounds each), cut into 8 pieces; 1 cup unsweetened pineapple juice; ½ cup soy sauce; ½ cup brown sugar; ⅓ cup ketchup; ¼ cup sherry; 1 2-inch piece fresh ginger, crushed; 3 cloves garlic, crushed; 4 green onions, chopped; ¼ teaspoon dry mustard

Byanna orden April 7, 2026April 7, 2026

Jump to Recipe

Introduction

Huli Huli Chicken is a classic Hawaiian grilled dish known for its sweet and savory flavors. Marinated in a delicious blend of pineapple juice, soy sauce, and spices, this chicken is perfect for a summer barbecue or a flavorful weeknight dinner.

A white plate filled with two main layers: the bottom layer of grilled pineapple wedges, golden yellow with light char marks, arranged in a semi-circle at the top right side of the plate, and on top, a thick layer of grilled chicken chunks, dark brown with visible char lines, scattered across the center and left side of the plate, sprinkled with small pieces of chopped green onions for color contrast; to the upper right of the plate is a small white bowl of dark brown dipping sauce with bits of garlic visible, all placed on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 chickens (3 pounds each), cut into 8 pieces
1 cup unsweetened pineapple juice
½ cup soy sauce
½ cup brown sugar
⅓ cup ketchup
¼ cup sherry
1 (2-inch) piece fresh ginger, crushed
3 cloves garlic, crushed
4 green onions, chopped
¼ teaspoon dry mustard

Instructions

Step 1: In a large bowl, combine pineapple juice, soy sauce, brown sugar, ketchup, sherry, ginger, garlic, green onions, and dry mustard. Mix well to create the marinade.
Step 2: Place the chicken pieces in a large zip-top bag or bowl and pour the marinade over them. Seal or cover and refrigerate for at least 4 hours, or overnight for deeper flavor.
Step 3: Preheat your grill to medium-high heat.
Step 4: Remove the chicken from the marinade and discard the excess liquid.
Step 5: Grill the chicken for 25–30 minutes, turning occasionally, until the chicken is nicely charred and cooked through.
Step 6: Use a meat thermometer to check that the internal temperature reaches 165°F (75°C).
Step 7: Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

Tips & Variations

For a smoky flavor, add a handful of soaked wood chips to your grill while cooking.
Substitute sherry with apple cider vinegar or white wine for a different depth of flavor.
Serve with grilled pineapple slices and steamed rice for an authentic Hawaiian meal.
If you don’t have fresh ginger, ground ginger powder can be used as a substitute—about 1 teaspoon.

Storage

Store leftover grilled chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep it moist. The marinade is best discarded after use and should not be reused as a sauce unless boiled thoroughly.

How to Serve

A white plate filled with two layers of grilled chicken pieces, each piece showing charred grill marks and a golden-brown, slightly sticky texture, scattered with bright green chopped scallions on top. Along the edge of the plate, there are five golden yellow grilled pineapple slices with dark grill lines, adding a fresh look. A small white bowl of dark brown sauce with a smooth texture sits to the top right of the plate. The entire setting is placed on a white marbled surface with a few green leaves off to the left side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without a grill?

Yes, you can bake the chicken in the oven at 400°F (200°C) for about 30-40 minutes, turning halfway through, until fully cooked and nicely browned.

Is it necessary to marinate the chicken overnight?

While marinating overnight enhances the flavor, marinating for at least 4 hours is sufficient to give the chicken a good balance of sweetness and savory taste.