Name: Hawaiian Grilled Huli Huli Chicken Recipe
Prep time: 12 h 25 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Hawaiian
Ingredients: 1 (4-5 pound) whole chicken, spatchcocked and halved; 3 cups canned or jarred pineapple juice (NOT fresh); 1/3 cup dark brown sugar; 1 tablespoon ketchup (optional, for color); Kosher salt, to taste; Ground black pepper, to taste; 1 cup pineapple juice; 1/4 cup dark brown sugar; 2 teaspoons shoyu or soy sauce; 1 tablespoon ketchup; 1/2 teaspoon cornstarch; 1/2 teaspoon garlic powder; Healthy pinch cayenne pepper; Kosher salt, to taste; Ground black pepper, to taste

If you love bold, tangy, and tropical flavors, you’re going to adore this Hawaiian Grilled Huli Huli Chicken Recipe. It’s juicy, sweet, and smoky all at once — basically a backyard grilling adventure with an island twist!

The image shows a white oval plate with three shiny, glazed roasted chicken pieces, browned and slightly charred in spots, with a smooth and glossy orange-brown color. The chicken is garnished with small green onion slices scattered on top. On the upper left of the plate, there is a small white bowl filled with dark brown sauce with a wooden spoon inside. The plate is placed on a white marbled surface with a black and white checkered cloth partially under it, and there are a pair of vintage silver utensils with wooden handles resting near the plate. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Hawaiian Grilled Huli Huli Chicken Recipe
Top Tip
How to Serve Hawaiian Grilled Huli Huli Chicken Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Hawaiian Grilled Huli Huli Chicken Recipe

Why You'll Love This Recipe

Every time I make this grilled huli huli chicken, it feels like a mini Hawaiian vacation right in my backyard. The combination of that pineapple brine and smoky grill flavor is just unbeatable.

Authentic Island Flavor: The sweet and savory marinade is a classic that truly transports you to Hawaii’s shores.
Super Juicy Chicken: Thanks to the overnight pineapple brine, the meat stays tender and moist throughout grilling.
Easy to Make: With simple ingredients mostly from your pantry, this recipe is straightforward enough for a weekend cookout.
Versatile Cooking: Whether you have a gas grill, charcoal, or even an oven, you can enjoy this dish with minimal adjustments.

Ingredients & Why They Work

Before heading to the store, here’s a quick rundown of the key ingredients that give this grilled huli huli chicken that unmistakable Hawaiian taste. Just a heads up: canned or jarred pineapple juice is crucial here — fresh juice just doesn’t provide the same punch or sweetness in the brine.

Flat lay of a whole spatchcocked and halved raw chicken with pale pink skin and plump texture, a small white ceramic bowl filled with golden yellow pineapple juice, a small white ceramic bowl containing rich dark brown sugar crystals, a small white ceramic bowl with smooth bright red ketchup, a small white ceramic bowl holding coarse kosher salt, and a small white ceramic bowl filled with fresh ground black peppercorns, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Whole chicken: Using a whole chicken, spatchcocked and halved, ensures even cooking and more surface area to soak up the brine and grill smoke.
Pinapple juice (canned or jarred): The acidity tenderizes the chicken, while its sweetness balances the savory notes.
Dark brown sugar: Adds a deep molasses flavor that caramelizes beautifully on the grill.
Ketchup (optional): Just a little for color and subtle tang — nothing overpowering.
Kosher salt and black pepper: Essential for seasoning both the brine and finished chicken, bringing out all the flavors.
Mom’s Huli Huli Sauce ingredients: Pineapple juice, dark brown sugar, shoyu or soy sauce, ketchup, cornstarch, garlic powder, cayenne, salt, and pepper create the perfect balance of sweet, savory, and spicy dipping sauce.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The beauty of this Hawaiian Grilled Huli Huli Chicken Recipe is how easily it invites your own flair. Whether adjusting flavors or swapping cooking methods, making it your own is all part of the fun and flavor journey.

Boneless or Bone-In: I sometimes go for bone-in thighs when I want quicker grill times and extra juicy bites. They soak up the pineapple brine wonderfully and grill up faster than the whole chicken halves.
Smoky Twist: When feeling adventurous, try smoking at 350°F for 35-40 minutes while basting every 15 minutes—it adds a subtle wood-smoked nuance that perfectly complements the sweet pineapple flavors.
Oven-Roasted Version: If the weather doesn't cooperate or you don't have a grill, roasting at 425°F for about an hour with regular basting brings out the same tender, caramelized goodness.
Spice it Up: Want more heat? I like to add a little extra cayenne pepper to Mom’s huli huli sauce or toss in fresh diced jalapeños to the brine for an exciting kick.
Make it Ahead: I often prep the sauce and brine the spatchcocked chicken up to two days ahead to save time on grilling day. It’s a game-changer for busy schedules!

Step-by-Step: How I Make Hawaiian Grilled Huli Huli Chicken Recipe

A white plate with three pieces of glazed dark brown grilled chicken, sprinkled with small green onion slices, placed on the right side. On the left side, a round mound of creamy yellow macaroni salad with visible bits of grated orange carrot and green onion on top. Below the macaroni salad, there is a mix of fresh leafy greens with some shredded orange carrot sprinkled over them. The plate sits on a white marbled surface with a white napkin featuring a black grid pattern visible at the bottom left corner. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Spatchcock and Halve the Chicken for Perfect Grilling

Start by patting your whole chicken dry—this ensures the skin crisps up beautifully on the grill. Place it breast-side down on a sturdy cutting board, and, with sharp kitchen shears, carefully slice down each side of the backbone to remove it. Once freed, gently open the rib cage and snap the wishbone using the heel of your knife—this helps the chicken lie completely flat. Flip it breast side up and slice it in half between the breasts. Don’t forget to tuck those wing tips behind the breasts; it keeps them from burning over the heat. This prep may take around 10 minutes, but it’s totally worth the juicy, evenly cooked result!

Step 2: Brine the Chicken Overnight for Maximum Flavor

In a large bowl, whisk together 3 cups of canned or jarred pineapple juice, ⅓ cup dark brown sugar, a tablespoon of ketchup if you want that classic color, and 2 tablespoons kosher salt. Reserve 1 cup of this brine to baste later—trust me, it keeps the chicken super moist! Submerge the chicken halves in the rest of the brine, cover tightly, and refrigerate for at least 12 hours (you can brine up to 48 hours if you like). The pineapple juice's enzymes gently tenderize the chicken while the sugars infuse a subtle sweetness—this step is the secret to that authentic island taste.

Step 3: Prep the Grill and Bring Chicken to Room Temperature

About an hour before grilling, pull your brined chicken out of the fridge to let it come to room temperature—this promotes even cooking. Remove the chicken from the brine, discard the excess, and thoroughly pat dry with paper towels to prevent flare-ups and help achieve a crispy skin. Meanwhile, preheat your grill for indirect cooking by establishing a hot direct heat zone and a cooler indirect zone. For gas grills, allow 15 minutes; for charcoal, let the coals burn down to glowing embers for 30 minutes. This setup is key for the perfect balance of char and juicy interior.

Step 4: Simmer Mom’s Huli Huli Sauce to Caramelized Perfection

While the grill heats, prepare the huli huli sauce by combining 1 cup pineapple juice, ¼ cup dark brown sugar, 2 teaspoons soy sauce, 1 tablespoon ketchup, ½ teaspoon cornstarch, ½ teaspoon garlic powder, and a healthy pinch of cayenne pepper in a small saucepan. Add ½ teaspoon kosher salt and whisk everything together. Bring the mixture to a boil over medium-high heat, then reduce to medium-low and let it gently simmer for 20 minutes. Stir occasionally until it thickens slightly and the flavors meld into that iconic sweet-spicy glaze. Set aside—this sauce is pure magic when finished!

Step 5: Grill the Chicken with Loving Rotations and Basting

Place your chicken halves on the indirect heat side of your grill, breast side up, as close to the fire as possible without over direct heat. Close the lid to trap that smoky goodness. Cook for up to 1 hour, turning the chicken 180 degrees every 15 minutes to promote even cooking and nice grill marks. Each time you turn, baste generously with your reserved pineapple brine using a pastry brush—this keeps the chicken moist and adds layers of flavor. The chicken is done when the internal temperature at the thickest breast part reaches 160°F. Remember to be patient; the brine and careful grilling truly pay off!

Step 6: Rest and Reveal Your Juicy Hawaiian Masterpiece

Once grilled to perfection, transfer the chicken to a plate and let it rest for 5-10 minutes. Resting allows the carryover heat to gently raise the temperature to a safe 165°F and lets the juices redistribute evenly throughout the meat. This final step ensures every bite is tender, juicy, and bursting with flavor.

Step 7: Carve, Serve, and Savor the Island Flavors

Carve your Hawaiian Grilled Huli Huli Chicken Recipe as you like, then drizzle generously with that luscious huli huli sauce you simmered earlier. I love to plate it with fluffy white rice and traditional Hawaiian mac salad for that authentic plate lunch experience. Each bite transports you to a sunny Hawaiian backyard barbecue—enjoy every moment!

Top Tip

Mastering the Hawaiian Grilled Huli Huli Chicken Recipe is all about balancing flavors and timing. These tips will help you get juicy, tender chicken packed with that signature sweet and smoky island taste every time.

Spatchcock for Even Cooking: Spatchcocking the chicken flattens it and helps the heat reach every part evenly, so you get juicy, perfectly cooked chicken throughout.
Don’t Skip the Pineapple Juice Brine: Using canned or jarred pineapple juice for the brine—not fresh—helps tenderize the meat and infuse it with sweetness without overpowering the flavor.
Use Indirect Grilling Zones: Create a high heat side and an indirect heat side on your grill. Cooking the chicken on indirect heat while rotating and basting guarantees no flare-ups and beautiful caramelization.
Baste Generously and Often: Basting with the reserved pineapple brine every 15 minutes adds moisture and layers of flavor. It’s a simple step that transforms the chicken’s texture and taste.

How to Serve Hawaiian Grilled Huli Huli Chicken Recipe

A clear rectangular glass baking dish holds two whole raw chicken pieces submerged in a light brown marinade with small black pepper flakes visible on the chicken skin and in the liquid. The chicken skin is pale and slightly shiny, showing natural texture and folds. To the top left, there is a round clear glass bowl filled with the same light brown marinade, and above it, a small round white bowl holds coarse white salt. At the bottom left corner, there is a small white bowl containing black pepper. All items rest on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Keep it fresh and simple with bright garnishes like chopped green onions or fresh cilantro. Thinly sliced red chili peppers add just a hint of heat and really pop against the sweet glaze. For a tropical vibe, add some grilled pineapple slices alongside for an extra burst of island flavor.

Side Dishes

Traditionally, this dish shines when served Hawaiian plate lunch style. Pair your juicy huli huli chicken with fluffy white rice and classic Hawaiian macaroni salad for that authentic feel. You can also serve it with a crisp green salad, grilled veggies, or even some coconut rice to keep the tropical vibes going.

Make Ahead and Storage

Storing Leftovers

Store any leftover Hawaiian Grilled Huli Huli Chicken in an airtight container in the refrigerator. It will keep beautifully for up to 4 days without losing its juicy flavor.

Freezing

If you want to save it longer, you can freeze the cooked chicken. Wrap pieces tightly in plastic wrap and place them in a freezer-safe container or bag. For best taste, consume within 2–3 months. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat leftovers gently in the microwave until warmed through. To preserve moisture, cover the chicken with a damp paper towel or sprinkle lightly with water. Alternatively, you can reheat it in a low oven (around 325°F) for 10–15 minutes, covered with foil, to keep it tender and juicy.

Frequently Asked Questions:

Can I use fresh pineapple juice instead of canned or jarred?

For this Hawaiian Grilled Huli Huli Chicken Recipe, canned or jarred pineapple juice is recommended because it has a consistent sweetness and acidity that balances the brine perfectly. Fresh juice can vary in flavor and may make the brine too tart or less effective in tenderizing.

How long should I brine the chicken for?

Brine your chicken for at least 12 hours and up to 48 hours in the refrigerator. This overnight soak helps the chicken absorb the sweet pineapple flavors and results in a juicy texture after grilling.

What internal temperature should I look for when grilling?

Cook the chicken until the internal temperature in the thickest part of the breast reaches 160°F. After resting, carryover heat will raise it to the safe serving temperature of 165°F.

Can I make the huli huli sauce ahead of time?

Absolutely! You can prepare Mom's Huli Huli Sauce up to a week in advance and store it in an airtight container in the refrigerator. This makes your grilling day even easier and more relaxed.

Final Thoughts

This Hawaiian Grilled Huli Huli Chicken Recipe truly brings the spirit of the islands to your own backyard. The sweet and smoky pineapple-infused chicken paired with that tangy homemade sauce is a crowd-pleaser every time. With just a bit of prep and patience, you’ll have a beautifully vibrant meal perfect for family dinners or weekend gatherings. So fire up your grill, pour yourself a tropical drink, and enjoy a delicious taste of Hawaii right at home!