Sweet-Smoky Hawaiian Huli Huli Chicken Recipe

Why You’ll Love This this Sweet-Smoky Hawaiian Huli Huli Chicken

This sweet and smoky Hawaiian chicken gets its incredible flavor from a simple soy sauce brine that keeps the meat juicy, plus a glossy pineapple glaze that caramelizes beautifully on the grill.

The mesquite wood chips add that perfect kiss of smoke, while the tangy-sweet glaze made with pineapple juice, brown sugar, and garlic creates those gorgeous lacquered layers that make your mouth water just looking at it.

Trust me, once you taste that perfect balance of salty, sweet, and smoky all in one bite, you’ll understand why this dish is a Hawaiian barbecue legend.

Ingredients List

You’ll need just a handful of simple ingredients to create this incredible Hawaiian masterpiece, and most of them are probably sitting in your pantry right now.

For the Brine:

• 2 quarts water
• 2 cups soy sauce
• 1 tablespoon vegetable oil
• 6 garlic cloves, minced
• 1 tablespoon grated fresh ginger

For the Chicken:

– 2 whole chickens, quartered

For the Glaze:

• 2 cups pineapple juice
• 1/4 cup packed dark brown sugar
• 1/4 cup soy sauce
• 1/4 cup tomato ketchup
• 1/4 cup rice wine vinegar
• 4 garlic cloves, minced
• 2 tablespoons grated fresh ginger
• 2 teaspoons Asian chili-garlic sauce

For the Smoke:

– 2 cups mesquite wood chips, soaked for 30 minutes

Health Considerations:

• This recipe is quite high in sodium due to the soy sauce brine and glaze, so consider reducing salt elsewhere in your meal.
• The natural sugars from pineapple juice and brown sugar will caramelize beautifully but do add calories.
• Grilling is a healthier cooking method than frying, and you can remove the skin after cooking to reduce fat content.
• Fresh ginger and garlic provide antioxidants and anti-inflammatory benefits.

Step by Step Directions

This traditional Hawaiian grilled chicken recipe combines a savory soy-ginger brine with a sweet and tangy pineapple glaze for an authentic island flavor sensation.

Step-by-Step Instructions:

• Prepare the Brine: Combine 2 quarts water, 2 cups soy sauce, 1 tablespoon vegetable oil, 6 minced garlic cloves, and 1 tablespoon grated fresh ginger in a very large container.
• Brine the Chicken: Add quartered chickens to the brine mixture and refrigerate for up to 8 hours (do not exceed 8 hours or chicken will become too salty).
• Make the Glaze: Combine 2 cups pineapple juice, 1/4 cup dark brown sugar, 1/4 cup soy sauce, 1/4 cup ketchup, 1/4 cup rice wine vinegar, 4 minced garlic cloves, 2 tablespoons grated fresh ginger, and 2 teaspoons chili-garlic sauce in a saucepan.
• Reduce the Glaze: Bring glaze mixture to a boil, then simmer over medium heat until reduced to about 1 cup.
• Prepare Wood Chips: Wrap soaked mesquite wood chips in foil, creating a packet with vent holes poked in the top.
• Heat the Grill: Place foil packet on middle burner and heat all burners on high until grill smokes heavily, then reduce to medium heat and oil the grates.
• Start Grilling: Remove chicken from brine, pat dry, and place skin-side up on grill away from the foil packet.
• First Cook Phase: Close grill and cook for 20-25 minutes without flipping.
• Flip and Continue: Turn chicken skin-side down and grill for another 20 minutes until skin is well browned.
• Apply Glaze: Brush glaze on the bottom side, flip chicken over, and brush glaze on skin side.
• Final Step: Flip chicken once more for 30 seconds to heat the glaze, being careful not to burn it.

For the freshest flavor, use an electric spice grinder to grind whole spices like ginger or garlic powder instead of pre-ground alternatives.

Substitutions and Variations

• Coconut aminos instead of soy sauce for our gluten-free friends, though you might want to add a pinch more salt since coconut aminos can be a bit milder.
• Brown sugar running low? Honey, maple syrup, or even white sugar mixed with a tiny bit of molasses will keep that caramelized sweetness intact.
• Rice wine vinegar substitute – white wine vinegar or even apple cider vinegar work just fine, though they’ll shift the flavor profile slightly toward the tangy side.
• Fresh ginger giving you grief? Ground ginger works in a pinch, but use about half the amount since the dried stuff packs more punch per teaspoon.

Additional Things to Serve With This Dish

This sweet and smoky chicken deserves some serious side dish love to make it a complete meal.

• Coconut rice – because that creamy, slightly sweet base soaks up every drop of that glaze like a delicious little sponge
• Grilled pineapple rings – doubles down on the tropical atmosphere and gives you those gorgeous caramelized edges that make everyone think you’re fancier than you actually are
• Asian slaw – something crisp and tangy cuts through all that rich, sticky goodness, plus the crunch factor is just chef’s kiss
• Steamed jasmine rice – the classic choice when you want something simple that won’t compete with your star player
• Grilled corn on the cob – brush it with some of that leftover glaze and watch people lose their minds over how good it tastes
• Cucumber salad – light, invigorating, and exactly what your taste buds need between bites of that intensely flavored chicken
• Sweet potato fries – because sometimes you want to lean into the sweet thing and just go full tropical vacation mode on your dinner plate

Cooking Tips & Tricks (Chef’s Notes)

A few game-changing secrets will take your huli huli chicken from good to absolutely legendary.

• Don’t skip the brine, seriously – I know it seems like an extra step when you’re already hungry, but that salty soak is what keeps your chicken juicy instead of turning into expensive rubber.
• Pat that chicken completely dry – wet chicken on the grill just steams and refuses to get that gorgeous golden skin we’re all after.
• Keep your glaze off the heat too long – sugar burns faster than your patience on a Monday morning, so brush it on during the last few minutes only.
• Let the chicken rest for 5 minutes – yes, even when it smells so good you want to plunge in face-first, those juices need a moment to redistribute.
• Make extra glaze – trust me on this one, you’ll want to drizzle it over everything else on your plate, and guests always ask for more.
• Use a meat thermometer – thighs should hit 175°F and breasts 165°F, because nobody wants to serve chicken sashimi at their backyard barbecue.
• Double-wrap those wood chips – single foil tears too easily and then you’re fishing soggy chips out of your grill like some kind of barbecue archaeologist.
• Keep one burner on low – gives you a safety zone if your glaze starts getting too dark too fast.

Nutritional Facts

Based on 8 servings (1/4 chicken each), here’s what you’re getting nutritionally from this Hawaiian-style grilled chicken.

• Calories: 420 per serving
• Protein: 48g (96% daily value)
• Total Fat: 18g (23% daily value)
• Saturated Fat: 5g (25% daily value)
• Cholesterol: 145mg (48% daily value)
• Sodium: 1,240mg (54% daily value)
• Total Carbohydrates: 12g (4% daily value)
• Sugars: 11g (from pineapple juice and brown sugar)
• Fiber: 0g
• Vitamin C: 15mg (17% daily value)
• Iron: 2mg (11% daily value)
• Potassium: 580mg (12% daily value)
• Niacin: 14mg (88% daily value)
• Vitamin B6: 0.8mg (47% daily value)

*Note: Nutritional values are approximate and may vary based on specific brands used and actual serving sizes. The high sodium content comes primarily from the soy sauce brine and glaze.*

Fun “Did You Know?”

While most people assume “huli huli” simply means “turn turn” in Hawaiian, the dish actually gets its name from the specific grilling technique that requires constant rotation to achieve that perfect caramelized exterior.

I find it fascinating that this recipe originated in the 1950s when Ernest Morgado accidentally created it while experimenting with teriyaki sauce variations.

The pineapple juice isn’t just for flavor—it contains natural enzymes that help tenderize the meat while you’re grilling.

Most restaurants use rotisserie setups, but I’ve uncovered that frequent flipping on a regular grill produces equally delicious results.