Chef Kai Nakamura - Hawaiian Cuisine Expert
👨‍🍳 Hawaiian Chef

Recipe by Mitchell

🎓 Hawaiian Culinary Graduate ⏰ 20+ Years Experience 🍽️ Island BBQ Master

❤️ My Recipe Story

"This recipe captures the essence of Hawaiian luau cooking with its signature huli huli style - the name means 'turn turn' referring to the constant turning needed for perfect caramelization. I learned this from my grandmother who ran a roadside stand on the North Shore."

Kai specializes in authentic Hawaiian cuisine, bringing traditional island flavors to modern kitchens. He's passionate about preserving Hawaiian culinary traditions while making them accessible to home cooks everywhere.

View All Mitchell's Recipes →
Beautifully arranged golden-brown huli huli chicken pieces with grilled pineapple and peppers, garnished with toasted coconut and fresh herbs on a tropical wooden platter

The Art of Huli Huli

Authentic huli huli chicken gets its distinctive flavor from the balance of sweet pineapple juice, savory soy sauce, and tangy rice vinegar. The key is in the constant turning ('huli' means turn in Hawaiian) which creates an even caramelized coating on all sides of the chicken.

The marinade does double duty - first tenderizing the meat and infusing flavor, then serving as a basting sauce during grilling. This creates layers of flavor that penetrate deep into the chicken while building a beautiful glossy exterior.

💡 Professional Tip

Reserve some fresh marinade separately before adding raw chicken - this ensures you have clean sauce for basting and serving without food safety concerns.

Frequently Asked Questions

'Huli huli' means 'turn turn' in Hawaiian, referring to the technique of constantly turning the chicken while grilling to achieve even cooking and caramelization.

Yes, bake at 425°F for 35-40 minutes, turning once halfway through. For extra caramelization, broil for 2-3 minutes at the end.

Minimum 2 hours, but overnight (8-12 hours) gives the best flavor. Don't marinate longer than 24 hours as the acidity can break down the meat texture.

Thighs and drumsticks are traditional and stay most moist. Bone-in pieces work better than boneless for authentic texture and flavor.

The chicken can be marinated up to 24 hours ahead. Once cooked, it keeps warm for 1-2 hours and reheats well in a 350°F oven.

Traditional sides include steamed white rice, macaroni salad, grilled pineapple, and poi. Coleslaw and grilled corn also pair beautifully.

Use a meat thermometer - chicken should reach 165°F internal temperature. The skin should be deep golden brown and slightly charred in spots.

Yes, 100% pineapple juice works perfectly. Avoid juice cocktails with added sugars as they can burn during grilling.

Recipe Troubleshooting Guide

✅

Chicken Burning

Problem: Chicken skin burns before meat is cooked through

Solution: Lower grill temperature to medium-low and cook longer. Move to cooler part of grill if flare-ups occur.

✅

Dry Chicken

Problem: Chicken pieces turn out dry despite marinating

Solution: Use bone-in, skin-on pieces and don't overcook. Baste frequently and check temperature early to avoid overcooking.

✅

Uneven Cooking

Problem: Some pieces cook faster than others

Prevention: Arrange similar-sized pieces together and move smaller pieces to cooler areas of grill. Use a two-zone cooking method.

✅

Marinade Won't Stick

Problem: Glaze slides off during grilling

Recovery: Pat chicken dry before grilling and let marinade reduce slightly in a pan to thicken it before basting.

✅

Lack of Caramelization

Problem: Chicken doesn't develop the signature caramelized coating

Prevention: Increase grill temperature slightly and baste more frequently with the reserved marinade. Don't turn too often initially.

✅

Flavor Balance Issues

Too Sweet: Add more soy sauce or a splash of rice vinegar

Too Salty: Add more brown sugar or honey to the reserved basting sauce

Bland: Increase garlic and ginger in marinade, or add a pinch of red pepper flakes

Tropical ingredients arranged on a bamboo cutting board including chicken pieces, fresh pineapple, bell peppers, ginger, garlic, and coconut flakes with Hawaiian seasonings

Selecting Premium Island Ingredients

The foundation of great huli huli chicken starts with quality chicken pieces - bone-in thighs and drumsticks provide the best flavor and stay moist during the long grilling process. The skin should be intact as it helps protect the meat and develops that signature caramelized exterior.

Fresh pineapple juice provides natural enzymes that tenderize the meat while adding authentic tropical sweetness. If using canned juice, choose 100% pineapple juice without added sugars to prevent burning during grilling.

Essential Ingredient Notes

  • Chicken Selection: Choose similar-sized pieces for even cooking. Dark meat (thighs, drumsticks) stays moister than white meat and is traditional for huli huli.
  • Pineapple Juice: Fresh pineapple juice gives the best flavor and tenderizing power. If unavailable, use 100% canned juice, not juice cocktail.
  • Fresh Ginger: Young ginger is less fibrous and provides the best flavor. Peel with a spoon edge and grate on the finest holes of a box grater.
Huli huli chicken pieces on a grill with beautiful caramelization, being basted with golden marinade, with grilled pineapple and peppers visible

Mastering the Huli Huli Technique

The secret to authentic huli huli chicken lies in the constant turning and basting technique. Unlike typical grilling, you'll turn the pieces every 8-10 minutes, allowing each surface to develop that characteristic caramelized coating while preventing burning.

Temperature control is crucial - medium heat allows the marinade to caramelize without burning while giving the chicken time to cook through evenly. The final result should be deeply golden with slightly charred edges and juicy, tender meat.

The Huli Huli Turn

Turn pieces in the same sequence each time to ensure even cooking. Baste after each turn for maximum flavor buildup and that signature glossy finish.

Tropical Huli Huli Chicken Pieces Arranged

Prep 30 min
Cook 40 min
Serves 6 servings
Level Intermediate

📋 Ingredients

For the Chicken

  • 240ml pineapple juice
    Provides sweetness and tenderizes meat
  • 120ml soy sauce
    Adds umami and saltiness
  • 120ml ketchup
    Creates the signature glaze
  • 80ml brown sugar
    Enhances caramelization
  • 60ml rice vinegar
    Balances sweetness with acidity
  • 60ml coconut milk
    Adds tropical creaminess
  • 2 tbsp honey
    Extra sweetness and shine

For the Marinade & Vegetables

  • 1.8kg chicken pieces (thighs, drumsticks, breasts)
    Bone-in, skin-on pieces work best
  • 4 cloves garlic, minced
    Fresh garlic adds aromatic depth
  • 2.5cm fresh ginger, grated
    Provides warming spice
  • 1 red bell pepper, sliced
    Adds color and sweetness
  • 1 yellow bell pepper, sliced
    Creates beautiful presentation
  • 200g fresh pineapple chunks
    Grills beautifully alongside chicken
  • 30g toasted coconut flakes
    For tropical garnish and texture

Instructions

  1. Prepare Huli Huli Marinade

    In a large bowl, whisk together pineapple juice, soy sauce, ketchup, brown sugar, rice vinegar, 2 tbsp vegetable oil, garlic, and ginger until smooth. Reserve ½ cup of marinade for basting and serving.

  2. Marinate Chicken

    Place chicken pieces in remaining marinade, turning to coat well. Cover and refrigerate for at least 2 hours or overnight. Remove chicken 30 minutes before cooking to come to room temperature.

  3. Prepare Grill and Vegetables

    Preheat grill to medium heat. Toss bell pepper slices and pineapple chunks with remaining oil, coconut milk, honey, and sesame oil. Season with salt and pepper.

  4. Grill Chicken

    Remove chicken from marinade and grill for 35-40 minutes, turning every 8-10 minutes and basting with reserved marinade. Cook until internal temperature reaches 165°F (74°C) and skin is caramelized.

  5. Arrange and Serve

    In the last 10 minutes, grill vegetables and pineapple until lightly charred. Arrange chicken pieces on a large platter with grilled vegetables. Garnish with toasted coconut, green onions, and cilantro. Serve with lime wedges.

Recipe Notes & Tips

Storage

Cooked huli huli chicken keeps in the refrigerator for up to 4 days. Reheat in a 350°F oven for 15-20 minutes to restore the exterior texture.

Serving Suggestions

Serve with steamed white rice, Hawaiian macaroni salad, or grilled corn. The sweet-savory flavors also pair well with coconut rice and tropical fruit salad.

Variations

Try adding a splash of rum to the marinade for extra tropical flavor, or substitute mango juice for pineapple juice. For spice lovers, add a minced jalapeño to the marinade.