The Real Hawaiian Huli Huli Chicken Recipe (From a Local Chef)

Huli huli chicken recipe has been a Hawaiian treasure since 1955 when Ernest Morgado of Pacific Poultry created this mouthwatering dish. I first discovered this sweet, savory, and smoky delight during my travels to Hawaii, and I’ve been perfecting my version ever since.

What is huli huli chicken, actually? It’s a quintessential Hawaiian dish that features chicken marinated in a tropical sauce where pineapple juice plays a starring role. The authentic huli huli chicken recipe requires patience—though 3 hours of marination is the minimum, you’ll get the best results with 24 to 48 hours as the flavors truly penetrate the meat. Furthermore, this Hawaiian huli huli chicken has become so beloved that it’s now a staple at fundraisers throughout the islands, perhaps raising millions over the years for schools, sports teams, and cultural groups.

In this guide, I’ll share my tried-and-tested authentic recipe that brings the taste of Hawaii right to your backyard. From the perfect marinade to grilling techniques that capture that island magic, you’ll learn everything you need to create this irresistible dish that, in my experience, no one wants to skip when it’s served!

The Story Behind Huli Huli Chicken

The fascinating story of huli huli chicken begins in the mid-20th century with a businessman who had no idea his culinary creation would become an iconic Hawaiian dish.

What is Huli Huli Chicken?

Huli huli chicken is essentially a grilled chicken dish in Hawaiian cuisine that’s prepared by barbecuing chicken over mesquite wood and basting it with a sweet and savory sauce. The dish combines Japanese and local Hawaiian influences—featuring soy sauce, ginger, garlic, and pineapple juice. In many ways, huli huli chicken and teriyaki are culinary cousins, reflecting the Japanese influence on Hawaiian cuisine.

What makes the authentic huli huli chicken recipe special is its preparation method and the distinctive sweet-savory glaze that caramelizes beautifully on the grill. While cooking, you’ll notice an enticing aroma that’s unmistakable to anyone familiar with Hawaiian roadside food stands.

The origin of the name ‘Huli Huli’

The name has a practical origin that reflects how the dish is prepared. “Huli” is the Hawaiian word for “turn”. Back in the 1950s, before rotisseries became popular, the chicken was placed between two grills with long handles. When one side was cooked, workers would shout “huli!” signaling it was time to flip the grills. This turning technique gave birth to the name “huli huli” chicken, which literally translates to “turn turn chicken”.

Interestingly, Ernest Morgado trademarked “huli-huli” in the Territory of Hawaii in 1958 and then federally in 1965. Because of this trademark, many vendors are technically only allowed to call their product “huli chicken” (singular), although most locals still refer to it in the plural form.

How it became a Hawaiian staple

After seeing the popularity of his creation at that first farmers’ gathering, Morgado recognized he had something special. Over time, huli huli chicken became a fixture at community events throughout Hawaii.

Perhaps most notably, Morgado pioneered the tradition of making huli chicken for fundraising events. These charitable events have helped countless youth and church groups throughout the islands for more than 30 years. Some groups can sell up to 5,000 chicken halves in a single day!

The dish made history in 1981 when an Iolani School fundraiser set a Guinness World Record by cooking 46,386 chicken halves in less than nine hours. In 1986, responding to popular demand, Morgado began bottling and selling his huli huli sauce in stores.

Today, you’ll find hawaiian huli huli chicken at restaurants, road-side stands, mini-marts, and drive-ins across Hawaii, making it one of those truly authentic Hawaiian culinary experiences that locals and tourists alike seek out.

The Authentic Huli Huli Sauce Recipe

At the heart of any authentic huli huli chicken recipe lies its signature sauce—a perfect balance of sweet, tangy, savory, and slightly spicy flavors that capture Hawaii’s multicultural culinary heritage.

Key ingredients in the marinade

The magic of huli huli sauce comes from a harmonious blend of simple ingredients. First, you’ll need:

Pineapple juice (the star ingredient that provides tropical tanginess)
Soy sauce (for deep umami flavor)
Brown sugar or honey (for caramelization and sweetness)
Ketchup or tomato paste (for body and subtle acidity)
Ginger and garlic (freshly grated for maximum impact)
Vinegar (rice or apple cider for brightness)
Optional heat from sriracha or chili-garlic sauce

Additionally, many authentic recipes include a splash of sherry, sesame oil, and a touch of mustard to add complexity and depth.

Why canned pineapple juice is essential

Surprisingly, using fresh pineapple juice is a common mistake. Fresh pineapple contains bromelain, an enzyme that breaks down protein. Consequently, if you use fresh juice, your chicken will become mushy rather than tender. Canned pineapple juice undergoes processing that deactivates this enzyme, therefore allowing it to tenderize the meat perfectly without compromising texture.

How long to marinate for best flavor

Patience truly pays off with hawaiian huli huli chicken. Whereas 4 hours is considered the absolute minimum for decent flavor absorption, the most flavorful results come from marinating whole chicken pieces for at least 8 hours or preferably overnight. Furthermore, some chefs recommend up to 48 hours for maximum flavor penetration—just don’t exceed this timeframe as the meat might become too salty.

Tips for making the sauce ahead

One practical advantage of huli huli sauce is its make-ahead potential. Once prepared, the sauce can be refrigerated for up to two weeks, making it perfect for meal planning or last-minute grilling sessions. Moreover, setting aside about a third of your marinade before adding chicken provides clean sauce for basting during cooking.

Grilling the Chicken the Hawaiian Way

Now that your chicken has been properly marinated, it’s time to fire up the grill and cook it the traditional Hawaiian way. The grilling process is where the magic happens as the sweet marinade caramelizes to create that signature huli huli flavor.

How to prepare the grill

Initially, preheat your grill to medium-high heat (between 400-450°F). For authentic results, set up a two-zone fire—leave one side with direct heat and turn off or lower the other side. This setup prevents flare-ups as the sugar in the marinade can burn quickly. Once hot, scrape the grates clean and brush with high-smoke-point oil to create a non-stick surface.

Step-by-step grilling instructions

Place chicken skin-side down first over medium heat and allow it to cook for 4-5 minutes until the skin releases naturally from the grill. Subsequently, flip the chicken and reduce the heat to medium-low. Continue cooking with the lid closed, turning every 5-10 minutes. This frequent turning is the authentic “huli” (turn) method that gives the dish its name.

How and when to baste

Importantly, only begin basting once the chicken reaches an internal temperature of 155°F. This prevents the sugar in the sauce from burning early in the cooking process. Apply the reserved marinade (never use the marinade that touched raw chicken) each time you turn the meat.

Using a thermometer for doneness

Dark meat should reach 170°F for best texture, as this temperature allows the collagen to melt into gelatin. For chicken breasts, cook to 160°F as they continue cooking while resting. A reliable meat thermometer is crucial for perfectly juicy results.

Can you bake it instead?

Alternatively, you can bake huli huli chicken at 375°F for 20-30 minutes until it reaches the proper internal temperature. For crispy skin, finish under the broiler for 2-3 minutes. However, you’ll miss the smoky char that makes traditional huli huli chicken truly authentic.

Serving, Pairing, and Variations

After perfecting your huli huli chicken recipe, serving it with the right companions elevates the entire dining experience. The tropical flavors of this Hawaiian classic pair wonderfully with both traditional island sides and creative alternatives.

Best sides to serve with Huli Huli Chicken

Nothing complements hawaiian huli huli chicken quite like traditional island sides. Hawaiian macaroni salad and white rice create an authentic plate lunch experience that locals adore. For a complete luau at home, consider these popular pairings:

Hawaiian rolls or rosemary bread for sopping up extra sauce
Apple slaw or jicama slaw for fresh crunch
Charro beans or lentil salad for hearty substance
Mexican rice or quinoa salad for a fulfilling meal

Many chefs recommend iceberg green salad or spinach salad to balance the sweet and savory flavors of the chicken. Potato mac salad represents another beloved Hawaiian combination that brings together multiple comfort foods in one dish.

Grilled pineapple and coconut rice

Grilled pineapple is perhaps the most natural companion to authentic huli huli chicken recipe, as it echoes the tropical notes in the marinade. The heat caramelizes the fruit’s natural sugars, intensifying its sweetness.

Alongside, coconut rice provides the perfect foundation. This fragrant dish combines jasmine or basmati rice with coconut milk instead of just water. The result is a subtly sweet backdrop that beautifully complements the chicken’s bold flavors.

Making kabobs or wings

The versatility of what is huli huli chicken shines through creative variations. For kabobs, simply cube chicken breast, thread onto skewers with pineapple chunks and bell peppers. This presentation creates an interactive dining experience where each bite combines multiple flavors.

Alternatively, transform this dish into crowd-pleasing huli huli wings. Simply prepare the sauce as usual and use it to glaze baked or fried chicken wings.

How to store and reheat leftovers

Properly stored in airtight containers, leftover huli huli chicken stays fresh in the refrigerator for 3-4 days. For optimal results when reheating, baste with reserved sauce and warm at medium temperature to prevent overcooking.

Interestingly, leftovers make excellent cold additions to salads or can be mixed with rice, pineapple, and onions for a delicious next-day lunch. For longer storage, freeze for up to 2 months, though the texture works better in soups or casseroles after thawing.

Conclusion

Huli huli chicken stands as one of Hawaii’s most beloved culinary treasures since its creation in 1955. Throughout this article, we’ve explored not just a recipe but a piece of Hawaiian cultural heritage that brings people together at fundraisers, community events, and family gatherings across the islands.

Remember that patience rewards you handsomely when preparing this dish. Although three hours of marination works in a pinch, allowing your chicken to soak for 24-48 hours transforms it into something truly extraordinary. Additionally, never forget the importance of using canned rather than fresh pineapple juice – this simple choice prevents your meat from becoming mushy while ensuring perfect tenderness.

The cooking technique itself celebrates Hawaiian ingenuity, with the signature “huli huli” (turn turn) method creating that beautiful caramelization that makes this dish irresistible. Consequently, your backyard barbecue can capture authentic island flavors with just a few key ingredients and proper attention to grilling temperatures.

This versatile recipe adapts beautifully to different presentations – kabobs for parties, wings for game day, or traditional chicken halves for family dinners. Paired with coconut rice and grilled pineapple, your meal becomes a complete Hawaiian experience without leaving home.

My journey with huli huli chicken began during my travels to Hawaii and has become a staple in my cooking repertoire. After mastering this authentic recipe, you’ll understand why this sweet-savory-smoky creation has endured for generations and still draws crowds at Hawaiian roadside stands. Therefore, fire up your grill, gather your loved ones, and prepare to share a taste of aloha that will undoubtedly become a requested favorite at your table.

FAQs

Q1. What is Huli Huli Chicken and where did it originate? Huli Huli Chicken is a popular Hawaiian dish consisting of grilled chicken basted with a sweet and savory sauce. It was created in 1955 by Ernest Morgado of Pacific Poultry and has since become a staple in Hawaiian cuisine.

Q2. Why is canned pineapple juice preferred over fresh in the marinade? Canned pineapple juice is essential because it doesn’t contain the enzyme bromelain, which can make the chicken mushy. The canning process deactivates this enzyme, allowing the juice to tenderize the meat without compromising its texture.

Q3. How long should I marinate the chicken for the best flavor? For optimal flavor, marinate the chicken for at least 8 hours or preferably overnight. Some chefs even recommend marinating for up to 48 hours to achieve maximum flavor penetration.

Q4. Can Huli Huli Chicken be cooked in the oven instead of on a grill? Yes, you can bake Huli Huli Chicken in the oven at 375°F for 20-30 minutes until it reaches the proper internal temperature. For crispy skin, finish under the broiler for 2-3 minutes. However, grilling provides the authentic smoky char.

Q5. What are some traditional side dishes to serve with Huli Huli Chicken? Popular sides include Hawaiian macaroni salad, white rice, grilled pineapple, and coconut rice. For a complete luau experience, you can also serve it with Hawaiian rolls, apple or jicama slaw, and a fresh green salad.