yummy huli huli chicken on a platter with veggies and pineapple.

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ingredients for huli huli sauce.
raw chicken with seasoning in a baking dish.
cut pineapple.
grilled pineapple and peppers and bowl of huli huli sauce.
platter of huli huli chicken on peppers and pineapple.
“Huli huli” means “turn turn” in Hawaiian. The name refers to the traditional cooking method where the chicken is constantly turned over an open flame or grill to ensure even cooking and prevent burning.
Traditional huli huli sauce combines soy sauce, brown sugar, ketchup, sometimes chicken broth, fresh ginger, garlic, and pineapple juice. Some recipes also include rice vinegar, sesame oil, or honey for additional depth of flavor. I add additional flavor with grated onion and some heat with the chili crisp.
Huli huli chicken was created in 1955 by Ernest Morgado in Oahu, Hawaii. He developed the recipe for a community fundraiser and it became so popular that it spread throughout the Hawaiian Islands and eventually to the mainland United States.
Yes, you can make huli huli chicken in the oven, slow cooker, or even on the stovetop. While grilling gives the authentic smoky flavor, baking at 375 degrees F or using a slow cooker on low heat can produce delicious results when you baste frequently with the sauce.
For best results, marinate the chicken in the seasoning for at least 20-30 minutes but overnight is even better for more intense flavors.
Bone-in, skin-on chicken thighs and drumsticks are traditional and work best because they stay moist during the long cooking process. Whole chickens cut into pieces are also excellent. I use strictly boneless chicken thighs because they cook quicker, I don’t want the extra fat in the skin, and thigh meat stays incredible moist. They are easy to cook and hard to mess up. You really can’t go wrong with chicken thighs. I wouldn’t use boneless, skinless chicken breasts. They require more careful attention to prevent drying out. I haven’t master that so I stick with the thigh meat.

Cook the chicken over medium or medium-low heat rather than high heat. Apply the sauce in layers during the last 15-20 minutes of cooking, and keep turning the chicken frequently. You can also create cooler zones on your grill to move the chicken if flare-ups occur.

Traditional Hawaiian sides include steamed white rice, macaroni salad, coleslaw, grilled pineapple, and Hawaiian rolls. Corn on the cob, red fruit salad, and roasted sweet potatoes also complement the sweet and savory flavors perfectly.
Absolutely. Huli huli sauce can be made up to a week in advance and stored in the refrigerator. In fact, letting it sit allows the flavors to meld together beautifully. You can also freeze it for up to three months.
While both use soy sauce and sweet elements, huli huli sauce typically includes more complex ingredients like ginger, garlic, and pineapple juice, giving it a more tropical flavor profile. Huli huli also emphasizes the specific turning cooking technique, while teriyaki focuses more on the glaze itself. If you want to try a great teriyaki recipe, see my teriyaki salmon bowls recipe.
yummy huli huli chicken on a platter with veggies and pineapple.

Yummy Huli Huli Chicken

This yummy huli huli chicken recipe is sweet and spicy and packed with color and flavor.
5 from 1 vote
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dinner
Cuisine Hawaiian
Servings 4 Served

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Ingredients
  

CHICKEN, FRUIT & VEGGIES 

  • 8 Chicken thighs, boneless and skinless
  • 1 Tbsp. Kosher Salt
  • 1 Tsp. Freshly ground black pepper
  • 1 Tsp. Garlic powder
  • 1 Tsp. Onion powder
  • ½ Tsp. Dried Thyme
  • 4 bell peppers, various colors
  • 1 Pineapple, peeled and cored, and cut into rings
  • Cooking spray
  • Kosher salt and freshly ground black pepper
  • 2 Green onion, sliced for garnish
  • 1 Tbsp. Sesame seeds, for garnish
  • Flaky salt to finish (Maldon is a favorite) 
  • Cooking spray

HULI HULI SAUCE

  • ½ Cup ketchup
  • ½ Cup pineapple juice
  • 1/3 Cup Swerve brown sugar
  • ¼ Cup soy sauce
  • 2 Tbsp. Rice vinegar
  • 1 Tbsp. Fresh ginger, grated
  • 1 Tbsp. Onion, grated
  • 1 Tbsp. Garlic, grated
  • 1 Tsp. Momofuku chili crunch

Instructions
 

  • Mix the seasoning for the chicken in a small bowl. Season the chicken on all sides. Let sit for 20 –30 minutes at room temperature or overnight in the fridge.
  • Make the Huli Huli sauce by mixing all the ingredients in a small pot. Heat over medium high heat until all the ingredients are thoroughly combined and bring to a simmer. Let cook for about 5-8 minutes. Remove from heat and let cool.
  • Spray a grill pan with cooking spray or use oil to wipe down the grates of an outdoor grill to help prevent the veggies, fruit and chicken from sticking. If cooking in the house, preheat your oven to 300-degrees F. Cover two baking sheets with foil for easy clean up. Spray with cooking spray and put to the side. Grill the chicken on the grill pan for about 5 minutes on each side until you have nice grill marks, flipping once. Please the semi-cooked chicken on one of the baking sheets and brush with the huli huli sauce. Place in the preheated oven.
  • Now, grill the bell peppers (whole) flipping them every couple of minutes until you have nice char marks all over the peppers. Remove them to a cutting board. Remove the stem and seeds and discard. Slice the peppers into quarters and place on the second prepared baking sheet.
  • Next, peel and core your pineapple using a pineapple corer. Place the slices of pineapple on the grill and cook on each side for about two minutes to get grill marks. Remove the pineapple from the grill pan and place on the baking sheet with the peppers. Brush the fruit and veggies with the huli huli sauce and place in the oven. Flip over the chicken and brush the second side. Let bake for about 5 more minutes.
  • To finish cooking the chicken, turn the broiler on high. Flip your chicken again, brush with more sauce and place under the broiler for a couple of minutes. Flip the chicken a second time and brush again with the huli huli sauce. You can do this several times, flipping the chicken to make sure the thighs don't burn but the sauce darkens and gets sticky on the chicken. A total of 5-7 minutes.
  • Remove the cut peppers and pineapple to a platter and top with the chicken thighs.
  • Once everything is on the platter, sprinkle with flaky sauce, the green onions and the sesame seeds. Enjoy!
Keyword dinner, hawaiian
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