If you’ve been dreaming of the perfect blend of sweet, savory, and smoky flavors that transport you straight to the islands, then the Hawaiian Huli Huli Chicken is exactly what you need. This dish is a vibrant celebration of tropical tastes thanks to its luscious marinade that melds fresh pineapple juice and soy sauce with a hint of garlic and ginger. Juicy chicken thighs get beautifully caramelized on the grill, creating an irresistible stack layered with sticky rice and caramelized pineapple slices. Whether you’re hosting a summer barbecue or simply craving a taste of paradise, this Hawaiian Huli Huli Chicken serves up the warmth and delight of a Hawaiian feast right in your own kitchen.
Ingredients You’ll Need
Keeping the ingredients simple but thoughtfully combined is the key to capturing the authentic brightness and depth of Hawaiian Huli Huli Chicken. Each component not only gives flavor but also adds to the tender texture and vibrant color of the dish.
- 4 boneless, skinless chicken thighs: Choose thighs for their juicy, flavorful meat that grills beautifully without drying out.
- 1/2 cup soy sauce: The salty backbone that balances the sweetness in the marinade perfectly.
- 1/2 cup fresh pineapple juice: Adds natural sweetness and tropical tang that’s signature to Huli Huli.
- 1/4 cup brown sugar: A rich sweetener that helps create that gorgeous caramelized glaze on the chicken.
- 1/4 cup ketchup: Brings a subtle tang and thickness to the marinade for a luscious coating.
- 2 cloves garlic, minced: Offers aromatic depth and a touch of pungency that complements the sweetness.
- 1 tsp fresh ginger, grated: A zingy warmth that livens up the marinade’s flavor profile.
- 1 tsp sesame oil (optional): Adds a nutty undertone that enhances the savory notes.
- Pinch of chili flakes (optional): For those who enjoy just a hint of heat to awaken the palate.
- 2 cups cooked sticky or jasmine rice: The perfect fluffy base to soak up the rich glaze and juices.
- 4 slices fresh pineapple: Grilled until caramelized to add sweetness and a smoky char that pairs beautifully with the chicken.
- Chopped green onions (optional): For fresh crunch and a mild oniony kick as garnish.
- Toasted sesame seeds (optional): Adds texture and a subtle nutty flavor on top.
- Fresh cilantro (optional): Brings a fragrant, citrusy freshness as a finishing touch.
How to Make Hawaiian Huli Huli Chicken
Step 1: Prepare the Marinade
Begin by whisking together the soy sauce, fresh pineapple juice, brown sugar, ketchup, garlic, ginger, and optional sesame oil and chili flakes in a mixing bowl. This marinade delivers a perfect balance of sweet, salty, and tangy elements that infuse the chicken with authentic Hawaiian flavor.
Step 2: Marinate the Chicken
Place the chicken thighs into a resealable bag or shallow dish and pour over the marinade. Let the chicken soak up all those tropical vibes for at least one hour, though overnight is best for maximum flavor penetration and tender juiciness.
Step 3: Prepare the Rice
Cook your sticky rice or jasmine rice according to package directions. Keeping it warm ensures it’s ready to serve fresh alongside the succulent chicken and pineapple stack.
Step 4: Grill the Chicken
Preheat your grill or grill pan to medium heat. Remove the chicken from the marinade and cook for about 5 to 6 minutes on each side, basting generously with the reserved marinade throughout grilling to build a glossy, caramelized coating. The grill imparts a smoky char that elevates the entire dish.
Step 5: Grill the Pineapple
Place the fresh pineapple slices on the grill and cook for 2 to 3 minutes per side until golden and caramelized. This step adds a delightful sweetness with a subtle smoky flavor that complements the savory chicken wonderfully.
Step 6: Assemble the Hawaiian Huli Huli Chicken Stack
Start by spooning warm rice onto each plate. Top the rice with the grilled chicken thighs, layering the caramelized pineapple slices on top. Drizzle any remaining marinade glaze over the stack for extra flavor and finish with optional garnishes like chopped green onions, toasted sesame seeds, and fresh cilantro.
How to Serve Hawaiian Huli Huli Chicken
Garnishes
These garnishes add the finishing touches that brighten up the dish. Chopped green onions bring a fresh crunch, toasted sesame seeds provide a satisfying nutty texture, and fresh cilantro adds a punch of herbaceous flavor that beautifully contrasts the sweetness.
Side Dishes
For a complete Hawaiian-inspired meal, consider serving your Hawaiian Huli Huli Chicken alongside a refreshing side like a crisp green salad, tropical fruit salsa, or even creamy coconut rice for an extra indulgent treat that keeps the island vibes going strong.
Creative Ways to Present
Feel like mixing things up? Try serving the chicken stack inside hollowed-out pineapple halves for a show-stopping presentation, or cut the chicken into strips and use it as a filling for warm tortillas alongside fresh slaw for a tropical twist on chicken tacos.
Make Ahead and Storage
Storing Leftovers
Store any leftover Hawaiian Huli Huli Chicken in an airtight container in the refrigerator for up to 3 days. Keep the rice and chicken separate when possible to maintain texture and freshness.
Freezing
You can freeze the cooked chicken (without rice or garnishes) wrapped tightly or in a sealed container for up to 2 months. Thaw overnight in the fridge before reheating to preserve the succulent flavor and texture.
Reheating
Reheat the chicken gently in a warm oven or on the stovetop over low heat, adding a splash of water or reserved marinade to keep it moist. Microwave reheating is fine but watch closely to avoid drying out this tender dish.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely, though chicken thighs are preferred for their juiciness and flavor. If using breasts, be careful not to overcook as they dry out more easily. Marinating longer helps keep them tender.
What if I don’t have fresh pineapple juice?
You can substitute canned pineapple juice in a pinch, but fresh juice really makes a difference by adding natural brightness and authentic island freshness to the marinade.
Is the marinade safe to use as a glaze?
Only use marinade reserved before raw chicken was added. Do not use marinade that has contacted raw chicken without boiling it first to avoid food safety issues.
Can I make this recipe without a grill?
Yes! A grill pan or even a broiler works well to get that caramelized finish. Just watch closely to avoid burning since the sugar in the marinade can brown quickly.
What sides go best with Hawaiian Huli Huli Chicken?
Sticky rice or jasmine rice is classic, but you could also serve it with macaroni salad, grilled vegetables, or a fresh tropical fruit salad for a complete island-inspired meal.
Final Thoughts
There’s nothing quite like the burst of flavor from homemade Hawaiian Huli Huli Chicken to bring a little sunshine to your table. This recipe is approachable yet impressively flavorful, making it a perfect go-to for weeknights or special gatherings alike. Grab your ingredients, fire up the grill, and get ready to enjoy a juicy, sweet, and satisfying taste of Hawaii in every bite!
PrintHawaiian Huli Huli Chicken
Savor the tropical essence of Hawaiian cuisine with this Savory Hawaiian Huli Huli Chicken Stack. Featuring juicy marinated chicken grilled to perfection, layered over sticky rice and topped with caramelized pineapple slices, this dish offers a perfect balance of sweet, savory, and tangy flavors. Ideal for a flavorful dinner that’s both hearty and refreshing.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Grilling
- Cuisine: Hawaiian
Ingredients
For the Marinade
- 4 boneless, skinless chicken thighs
- 1/2 cup soy sauce
- 1/2 cup fresh pineapple juice
- 1/4 cup brown sugar
- 1/4 cup ketchup
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tsp sesame oil (optional)
- 1 pinch chili flakes (optional)
For Serving
- 2 cups cooked sticky rice (or jasmine rice)
- 4 slices fresh pineapple (grilled or caramelized)
- Reserved marinade for basting
- Chopped green onions (optional)
- Toasted sesame seeds (optional)
- Fresh cilantro (optional)
Instructions
- Prepare the Marinade: In a mixing bowl, whisk together soy sauce, fresh pineapple juice, brown sugar, ketchup, minced garlic, grated ginger, and optional sesame oil and chili flakes until well combined to create the flavorful marinade.
- Marinate the Chicken: Place the boneless chicken thighs in a resealable bag or shallow dish, pour the marinade over the chicken ensuring all pieces are coated, then refrigerate for at least 1 hour, preferably overnight, to allow the flavors to deeply infuse.
- Cook the Rice: Prepare sticky rice or jasmine rice according to package instructions, keeping it warm and ready for plating.
- Preheat the Grill: Heat your grill or grill pan to medium heat, ensuring it’s properly preheated for even cooking.
- Grill the Chicken: Remove the chicken from the marinade, and grill for about 5 to 6 minutes per side, basting occasionally with the reserved marinade to enhance flavor and moisture, until the chicken is cooked through and has nice grill marks.
- Grill the Pineapple: Grill the pineapple slices for 2 to 3 minutes on each side, until they are golden brown and caramelized, which will add a lovely sweetness and texture to the dish.
- Assemble the Stack: On each plate, place a serving of warm rice, layer the grilled chicken on top, then add the grilled pineapple slices over the chicken.
- Garnish and Serve: Drizzle the remaining marinade glaze over the stack and garnish with optional chopped green onions, toasted sesame seeds, and fresh cilantro to add color and fresh flavor before serving.
Notes
- Marinate the chicken overnight for deeper flavor penetration.
- Use fresh pineapple juice and fresh pineapple slices for authentic tropical taste.
- Adjust chili flakes according to your preferred spice level.
- Sticky rice is traditional but jasmine rice works well as an alternative.
- Ensure the grill is preheated properly for perfect searing and grill marks.
- Reserve some marinade before adding chicken to avoid contamination during basting.
- Garnishes are optional but add freshness and a nice crunch.