I recently made Huli Huli Chicken for a family dinner, and it was absolutely worth every second in the kitchen. The tangy pineapple marinade, paired with the smoky caramelization, had everyone asking for seconds (and even thirds!).
The best part? This recipe strikes the perfect balance between sweet, savory, and just the right touch of zing. It’s easy to see why this Hawaiian classic has remained a beloved dish for decades.
Credit: chewoutloud
Ingredients for Huli Huli Chicken
Each ingredient in this recipe plays a crucial role in building its iconic flavor.
- 2 whole chickens (3 pounds each), cut into 8 pieces
Using fresh chicken ensures juicier, more flavorful results compared to frozen. - 1 cup unsweetened pineapple juice
This gives the marinade a fruity sweetness and tenderizes the chicken. - ½ cup soy sauce
Opt for low-sodium soy sauce if you’re watching your salt intake. - ½ cup brown sugar
Adds a rich, caramel-like sweetness to the dish. - ⅓ cup ketchup
Creates a tangy tomato-based depth. - ¼ cup sherry (can substitute with rice wine or aji mirin)
Adds a subtle sweetness and complexity. - 1 (2-inch) piece of fresh ginger, crushed
Fresh ginger is key for that spicy, warm undertone. - 3 cloves garlic, crushed
Garlic adds a robust flavor. - 4 green onions, chopped
For a fresh, mildly peppery note. - ¼ teaspoon dry mustard
Rounds out the marinade with an earthy flavor.
Note: This recipe yields approximately 8 servings.
Variations
If you’re looking to tweak this recipe, here are a few variations to suit different dietary needs or preferences:
- Dairy-Free: The recipe is naturally dairy-free, so no modifications are needed.
- Sugar-Free: Use a sugar substitute like erythritol or stevia instead of brown sugar for a lower-sugar option.
- Extra Heat: Add ½ teaspoon of chili flakes or a squirt of sriracha for a spicy kick.
- Vegan Adaptation: Replace chicken with tofu or jackfruit and follow the same marination and cooking process.
If you enjoy bold flavors, you can also explore this easy orange chicken recipe for another delicious option.
Cooking Time
Here’s the breakdown of how long you’ll need from start to finish:
- Prep Time: 15 minutes
- Cooking Time: 30 minutes
- Additional Time: 4 hours (for marination)
- Total Time: 4 hours 45 minutes
Equipment You’ll Need
To make this dish, gather the following equipment:
- Large resealable plastic bag: For marinating the chicken evenly.
- Broiler pan or wire rack: To ensure proper air circulation while baking.
- Sharp knife: For quartering the chicken.
- Cutting board: A sturdy surface for chicken prep.
- Tongs: For turning the chicken during cooking.
- Mixing bowl: To prepare the marinade.
How to Make Huli Huli Chicken
Making Huli Huli Chicken is easier than it looks. Here’s exactly how to do it.
Step 1: Prep the Chicken
Rinse the chicken pieces thoroughly, then pat them dry with paper towels. This step is crucial for helping the marinade stick to the chicken. Once dried, set the chicken aside while preparing the marinade.
Step 2: Make the Marinade
Combine pineapple juice, soy sauce, brown sugar, ketchup, sherry, ginger, garlic, green onions, and dry mustard in a mixing bowl. Stir until the sugar dissolves completely. Transfer this marinade to a large resealable plastic bag.
Step 3: Marinate the Chicken
Place the chicken pieces in the bag with the marinade. Seal the bag tightly, removing as much air as possible. Massage the bag gently to ensure all the chicken pieces are coated. Refrigerate for at least 4 hours, preferably overnight, for maximum flavor.
Step 4: Bake the Chicken
Preheat your oven to 425°F. Arrange the chicken pieces skin-side up on a broiler pan. Bake for about 30–45 minutes, turning every 10 minutes and basting the chicken with the leftover marinade. The chicken is done when the skin is beautifully caramelized, and an internal thermometer reads 160°F.
Optional Grilling Method
For a traditional touch, you can grill the marinated chicken over charcoal for a smokier, richer flavor. Turn frequently and baste with the marinade to prevent the chicken from drying out.
Credit: lecremedelacrumb
Additional Tips for Making This Recipe Better
From my experience preparing this dish, here are a few tips to elevate your Huli Huli Chicken:
- Marinate Longer: I found marinating overnight yields the most flavorful results.
- Boil Leftover Marinade: To create a basting glaze or dipping sauce without risking bacteria, bring any leftover marinade to a boil for at least 10 minutes.
- Choose the Right Chicken: Bone-in, skin-on chicken pieces stay juicier and absorb more marinade.
- Use a Grill: If you have access to a grill, cook the chicken over indirect heat for an authentic Hawaiian flavor.
How to Serve Huli Huli Chicken?
Huli Huli Chicken pairs beautifully with simple sides, making the chicken the star of the plate. Here are some serving ideas:
- Serve it with steamed white or sticky rice for a classic Hawaiian touch.
- Add grilled pineapple slices for a bright, tropical presentation.
- Garnish with chopped green onions or fresh cilantro for added color and flavor.
- Pair with coleslaw or a light, tangy cucumber salad to balance the richness.
If you’re a fan of chicken dishes, you can also enjoy similar recipes like Buldak Korean Fire Chicken for a spicy twist.
Nutritional Information
Here’s a quick glance at the nutritional breakdown per serving of Huli Huli Chicken:
- Calories: 527
- Protein: 48g
- Carbohydrates: 24g
- Fat: 26g
Make Ahead and Storage
If you’re planning leftovers or prepping ahead, follow these storage tips:
- Refrigerating: Store in an airtight container for up to 3 days. Reheat in a covered dish to retain moisture.
- Freezing: Marinate the raw chicken, then store it in the freezer. Thaw overnight in the fridge before cooking.
- Reheating: Use a low oven temperature or microwave to reheat without drying the chicken out.
Why You’ll Love This Recipe?
There are plenty of reasons to adore Huli Huli Chicken. Here’s why it should be on your menu:
- Bursting with Flavor: The perfect combo of savory, sweet, and tangy.
- Easy to Make: Straightforward steps, even for beginners.
- Customizable: Simple ingredient swaps make it suitable for various diets.
- Crowd-Pleaser: Perfect for family meals or cookouts.
- Hawaiian Heritage: A dish with unique history and tradition.
Huli Huli Chicken is more than just a recipe. It’s a celebration of irresistible flavors and a connection to Hawaiian cuisine. Perfect for weekday dinners or special occasions, this dish will leave you craving more every single time. Happy cooking!
For more inspiration, check out these chicken recipes to expand your culinary repertoire.
Huli Huli Chicken Recipe
I recently made Huli Huli Chicken for a family dinner, and it was absolutely worth every second in the kitchen. The tangy pineapple marinade, paired with the smoky caramelization, had everyone asking for seconds (and even thirds!).
Ingredients
- 2 whole chickens (3 pounds each), cut into 8 pieces
- Using fresh chicken ensures juicier, more flavorful results compared to frozen.
- 1 cup unsweetened pineapple juice
- This gives the marinade a fruity sweetness and tenderizes the chicken.
- ½ cup soy sauce
- Opt for low-sodium soy sauce if you’re watching your salt intake.
- ½ cup brown sugar
- Adds a rich, caramel-like sweetness to the dish.
- ⅓ cup ketchup
- Creates a tangy tomato-based depth.
- ¼ cup sherry (can substitute with rice wine or aji mirin)
- Adds a subtle sweetness and complexity.
- 1 (2-inch) piece of fresh ginger, crushed
- Fresh ginger is key for that spicy, warm undertone.
- 3 cloves garlic, crushed
- Garlic adds a robust flavor.
- 4 green onions, chopped
- For a fresh, mildly peppery note.
- ¼ teaspoon dry mustard
- Rounds out the marinade with an earthy flavor.
Instructions
- Rinse the chicken pieces thoroughly, then pat them dry with paper towels. This step is crucial for helping the marinade stick to the chicken. Once dried, set the chicken aside while preparing the marinade.
- Combine pineapple juice, soy sauce, brown sugar, ketchup, sherry, ginger, garlic, green onions, and dry mustard in a mixing bowl. Stir until the sugar dissolves completely. Transfer this marinade to a large resealable plastic bag.
- Place the chicken pieces in the bag with the marinade. Seal the bag tightly, removing as much air as possible. Massage the bag gently to ensure all the chicken pieces are coated. Refrigerate for at least 4 hours, preferably overnight, for maximum flavor.
- Preheat your oven to 425°F. Arrange the chicken pieces skin-side up on a broiler pan. Bake for about 30–45 minutes, turning every 10 minutes and basting the chicken with the leftover marinade. The chicken is done when the skin is beautifully caramelized, and an internal thermometer reads 160°F.
- For a traditional touch, you can grill the marinated chicken over charcoal for a smokier, richer flavor. Turn frequently and baste with the marinade to prevent the chicken from drying out.
Notes
- Marinate Longer: I found marinating overnight yields the most flavorful results.
- Boil Leftover Marinade: To create a basting glaze or dipping sauce without risking bacteria, bring any leftover marinade to a boil for at least 10 minutes.
- Choose the Right Chicken: Bone-in, skin-on chicken pieces stay juicier and absorb more marinade.
- Use a Grill: If you have access to a grill, cook the chicken over indirect heat for an authentic Hawaiian flavor.
