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
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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. 😂
I’m a little confused. Are we, or not basting this dish. I took it as no, but then reserve some of the marinade for basting?
Hi Christine, yes you’re basting – it’s noted in the instructions 🙂 N x
It’s in cooking no. 4.
Nagi, I used chicken tenders and marinated overnight. The chicken was mushy. Is it better to use a bigger piece of chicken so the pineapple juice doesn’t tenderize too much ?
Oh no Bella! I imagine the pineapple has just over tenderised the meat – thighs and breast are hardier than tenders so withstand a longer marinade. N x
Love all recipes, my husband always asked what you have made ,we have 4 goodies, 2 of which are kitchen hounds, and love the smells,and little tastes,
What is sriarchi please?
Hi Pamela, Sriracha is a chilli sauce – any will work fine here. N x
Thanks Nagi and greetings
from Switzerland.
Pam
Dozer is picture perfect.🐶❤️❤️❤️
😂 Thanks Carol! N x
I made a similar dish for a Hawaii night I had some time ago. Also did a pineapple style rice.
Served with pina coladas made in the blender
Finished with a spiced rum cake that had nearly a bottle of rum in the cake and glaze! 🙃
Sounds perfect Diane!! N x
Picture perfect! Fantastic! As for BBQ FORGET IT its an ice Box in Nelb, rain, Hail , thunder Only 11 C. Not doing anything but cooking and keeping warm. Be good.
Brrrr – save it for summer Vera! N x
Hi, Nagi. Thank you for your another chicken marinades recipes. I’d like to recook this soon. Is it possible if I use pineapple juice by blending fresh pineapple into a blender? Thank you so much for the feedback.
This was really good and nostalgic for me. I ate it first while vacationing in Hawaii. I made a mushroom fried rice with it. Thank you for sharing it. Most of what you share is wonderful. The rest I haven’t tried yet 🙂 I look forward to seeing your adorable hands expertly chopping and stirring in your videos. You’re my favourite.
Yum!!! Thanks so much Suzanna 🙂 N x
I cant wait to make it
Love to know what you think once you try it Marie! N x
What ‘style’ of sherry to use? Sweet, dry..?
Hi Katharine, either will work here 🙂 N x
Huli Huli yummy yummy 💕 and thanks for the recipe and my favourite aussie boy wearing a Hawaiian Lei 🐕💕👍
You’re so welcome Gillian!! And there was no other option for Dozer 🙂 N x
This looks delish. Now Nagi are we going to see you in your red feathers and huli huli skirt?! 😁😁
😂 Never!! N x
The first time I had this was when I was just a little girl and we lived in the Philippines. Our friend taught us how to make it and it always brings back great childhood memories. I didn’t know it was called Huli Huli chicken though, I always referred to it as Naty’s pineapple chicken
Oh Nagi – our family visits to the Sandwich Isles number well into double-digits but I have not made this for ages !! And I do not need summer barbecue time to do so now 🙂 !! Actually do not think alcohol entered the arena in how I presented this to crowds of friends at our summer house at Stanwell Park . . . a very good add-on ! And if in Australia we can celebrate ‘Christmas In July’ I can make this now also !! Dozer . . . love the lei !!!
Oh the sherry makes ALL the difference – you’ll have to try it Eha! N x
That Dozer pic! I think I just died and went to heaven…love it.
Oh of course he steals the show! N x