If you are dreaming of a dish that instantly transports you to a sunny Hawaiian beach, then this Huli Huli Chicken (Tropical Hawaiian Chicken) Recipe is exactly what you need. Juicy, tender chicken thighs glazed with a vibrant sauce bursting with pineapple juice, soy, ginger, and a little kick from Sriracha create a perfect harmony of sweet, savory, tangy, and spicy flavors. It’s a crowd-pleaser that feels bright and fresh but is incredibly easy to prepare, making it a favorite for weeknight dinners or weekend gatherings. Once you try this, Huli Huli Chicken (Tropical Hawaiian Chicken) Recipe will quickly become one of your treasured go-to meals.
Ingredients You’ll Need
Don’t let the list intimidate you—these ingredients are straightforward but each plays a vital role in building the unforgettable flavor profile of this dish. From the deep umami of soy sauce to the tropical sweetness of pineapple juice, every element is essential to achieving that classic Hawaiian taste and beautiful caramelization on the chicken.
- 1.5 kg / 3 lb chicken thighs: Thighs keep the meat juicy, but breasts work if preferred.
- 1 tbsp vegetable oil: Helps the chicken brown nicely without sticking.
- 3/4 cup pineapple juice: Use canned or bottled unsweetened for authentic tropical flavor; fresh isn’t quite the same.
- 1 1/2 tbsp freshly grated ginger: Adds a bright, zesty heat that cuts through the sweetness.
- 1 1/2 tbsp freshly grated garlic: Packs an aromatic punch essential to that savory backdrop.
- 1/2 cup tomato ketchup: Or Aussie tomato sauce gives body and a mild tanginess to the sauce.
- 1/2 cup soy sauce: Provides saltiness and umami for depth of flavor.
- 1/4 cup sherry or Chinese cooking wine: Brings complexity and a slight sweetness.
- 1/4 cup brown sugar: Caramelizes beautifully and balances the acidity.
- 1 tbsp Sriracha: Adds a delightful spicy kick without overwhelming the dish.
- 2 tbsp rice vinegar: Or cider vinegar adds a subtle tang to brighten the sauce.
- 1 tbsp toasted sesame oil: Gives a nutty aroma and richness to finish.
- Sliced green onion: Fresh garnish that adds color and a mild crunch.
- Pineapple slices: Grilled for a few minutes per side to add smoky sweetness and beautiful char lines.
How to Make Huli Huli Chicken (Tropical Hawaiian Chicken) Recipe
Step 1: Prepare the Huli Huli Marinade
Start by combining pineapple juice, freshly grated ginger and garlic, tomato ketchup, soy sauce, sherry (or Chinese cooking wine), brown sugar, Sriracha, rice vinegar, and toasted sesame oil in a bowl. Whisk everything thoroughly until the sugar dissolves and the mixture feels balanced – sweet, tangy, and rich with umami. This magical marinade is the true heart of the dish and will imbue your chicken with the signature tropical flavor.
Step 2: Marinate the Chicken
Place the chicken thighs in a large ziplock bag or shallow dish and pour the marinade over them, ensuring every piece is well coated. Seal or cover tightly and refrigerate for at least 1 hour, ideally 4-6 hours or overnight. This allows the flavors to seep deeply into the meat, making every bite irresistibly juicy and flavorful.
Step 3: Grill the Chicken
Preheat your grill to medium-high heat. Lightly oil the grates or brush the chicken with vegetable oil to prevent sticking. Remove the chicken from the marinade (reserve the marinade) and grill the thighs for about 5-6 minutes per side, turning once, until they have nice char marks and are cooked through. Keep brushing them with the reserved marinade during grilling to build a sticky, flavorful glaze that makes the Huli Huli chicken truly authentic and mouthwatering.
Step 4: Grill Pineapple Slices
While the chicken is cooking, grill pineapple slices for 3 minutes on each side until warm and caramelized with charming grill lines. The pineapple adds a juicy sweet contrast that pairs perfectly with the savory chicken.
How to Serve Huli Huli Chicken (Tropical Hawaiian Chicken) Recipe
Garnishes
Scatter sliced green onions over the finished chicken to add a fresh, crisp bite and vibrant color. You could also sprinkle toasted sesame seeds for additional nutty texture and appeal.
Side Dishes
Serve your Huli Huli Chicken alongside steamed jasmine rice or coconut rice to soak up the flavorful juices. A simple cabbage slaw or a fresh mango salad complements the tropical theme beautifully and adds refreshing notes to the meal.
Creative Ways to Present
For a fun twist, try serving the chicken with grilled corn on the cob brushed with a little of the Huli Huli sauce or pile it on a bed of dressed greens for a lighter fusion bowl. You can even shred leftover chicken for tacos with a tropical slaw and a drizzle of sriracha mayo for a Hawaiian-inspired street food vibe.
Make Ahead and Storage
Storing Leftovers
Allow any uneaten chicken to cool completely before transferring to an airtight container. It will stay fresh in the refrigerator for up to 3-4 days, making for delicious next-day meals or easy packed lunches.
Freezing
If you want to keep it longer, freeze the cooked chicken and sauce separately in freezer-safe bags or containers for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Warm your leftovers gently over medium heat in a pan or in the microwave, adding a splash of water or extra pineapple juice to keep the chicken moist and saucy. Avoid overheating to preserve tenderness and flavor.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts can be used if you prefer leaner meat, but cook them a bit more carefully to avoid drying out. Marination helps keep them juicy.
Why should I use canned or bottled pineapple juice and not fresh?
Canned or bottled pineapple juice has a more concentrated sweetness and consistent flavor ideal for the marinade, whereas fresh juice can be too watery and less sweet, affecting the sauce balance.
Is there an alternative to sherry or Chinese cooking wine?
If you don’t have sherry or cooking wine on hand, dry white wine or apple juice can be used as substitutes; they won’t replicate the flavor exactly but will keep the sauce flavorful.
Can I make this recipe without a grill?
Yes! Use a grill pan or broil the chicken in the oven for similar caramelization. Just watch closely so it doesn’t burn, and baste with the marinade as you go.
How spicy is the Huli Huli Chicken with Sriracha?
The Sriracha adds a gentle heat that enhances flavor without overwhelming. You can adjust the amount to your spice preference or omit it altogether for a milder version.
Final Thoughts
This Huli Huli Chicken (Tropical Hawaiian Chicken) Recipe is the perfect way to bring a little aloha spirit to your table, with vibrant flavors that are both comforting and exciting. It’s a versatile dish that feels special yet is simple enough for any cook to master. Give it a try and you might just find yourself craving island vibes on your plate more often than you thought possible!
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Huli Huli Chicken (Tropical Hawaiian Chicken) Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes plus marinating time (1-4 hours recommended)
- Yield: 5-6 servings
- Category: Main Dish
- Method: Grilling
- Cuisine: Hawaiian
Description
Huli Huli Chicken is a vibrant and flavorful Hawaiian dish featuring tender chicken thighs marinated in a tangy, sweet, and savory sauce made from pineapple juice, soy sauce, ginger, garlic, and a hint of spice from Sriracha. Grilled to perfection and garnished with grilled pineapple slices and green onions, this tropical delight captures the essence of island cooking in a quick and easy recipe perfect for outdoor barbecues or stovetop grilling.
Ingredients
Chicken
- 1.5 kg / 3 lb chicken thighs (or breasts, see Note 1)
- 1 tbsp vegetable oil
Marinade & Sauce
- 3/4 cup pineapple juice, canned or bottled, unsweetened (NOT FRESH) (see Note 2)
- 1 1/2 tbsp freshly grated ginger (see Note 3)
- 1 1/2 tbsp freshly grated garlic (see Note 3)
- 1/2 cup tomato ketchup (or Aussie tomato sauce)
- 1/2 cup soy sauce
- 1/4 cup sherry or Chinese cooking wine (see Note 4)
- 1/4 cup brown sugar
- 1 tbsp Sriracha
- 2 tbsp rice vinegar (or cider vinegar)
- 1 tbsp toasted sesame oil
Garnish
- Sliced green onion
- Pineapple slices, grilled for 3 minutes on each side for grill marks
Instructions
- Prepare the Marinade and Chicken: In a large bowl, combine pineapple juice, grated ginger, garlic, tomato ketchup, soy sauce, sherry or Chinese cooking wine, brown sugar, Sriracha, rice vinegar, and toasted sesame oil. Whisk together until sugar is dissolved and the sauce is well mixed. Add the chicken thighs and toss to coat thoroughly. Cover and refrigerate for at least 1 hour, preferably 2-4 hours to allow the flavors to deeply penetrate.
- Preheat and Prepare to Cook: Preheat your grill or stovetop grill pan over medium-high heat. Remove the chicken from the marinade, letting excess drip off but reserving the marinade. Brush the chicken lightly with vegetable oil to prevent sticking.
- Grill the Chicken: Place the chicken thighs on the hot grill or grill pan. Cook for about 6 minutes on one side, then flip and cook an additional 6 minutes on the other side, basting occasionally with the reserved marinade to build up layers of glaze and prevent drying. Cook until the internal temperature reaches 165°F (74°C) and the chicken is nicely charred and caramelized.
- Grill the Pineapple Slices: At the last few minutes of the chicken cooking time, place pineapple slices on the grill. Grill for 3 minutes per side until grill marks appear and the pineapple is slightly caramelized and warmed through.
- Serve and Garnish: Transfer the grilled chicken and pineapple slices to a serving platter. Garnish with freshly sliced green onions for a burst of freshness. Serve hot as a main dish with your choice of sides like steamed rice or a fresh salad.
Notes
- Note 1: Chicken thighs are preferred for juiciness and flavor, but chicken breasts can be used for a leaner option. Adjust cooking time accordingly to avoid drying out.
- Note 2: Use canned or bottled pineapple juice that is unsweetened. Fresh pineapple juice is not recommended as it can alter the flavor balance and acidity.
- Note 3: Freshly grated ginger and garlic provide the best flavor. You can adjust the quantity to taste but avoid using powder substitutes for authenticity.
- Note 4: Sherry or Chinese cooking wine adds depth. If unavailable, dry white wine or mirin can be substituted, but omit additional sugar if using mirin as it is sweetened.
