Huli Huli Pineapple Chicken

  • Recipe By
  • Published Jul 7th
  • Ready In5h 35m
  • Servings12
  • Calories611
This Hawaiian BBQ is commonly found at roadside fundraisers. This recipe uses crushed pineapple and brown sugar for caramelized texture and wonderful flavor. And, if you are wondering, 'huli' is the Hawaiian term for 'turn.'

Huli Huli Pineapple Chicken Ingredients

The following are the ingredients needed to make delicious Huli Huli Pineapple Chicken for 12 servings:

  • 1 (20 ounce) can crushed pineapple in juice
  • 3/4 cup brown sugar
  • 1/2 cup shoyu (Japanese soy sauce)
  • 1/3 cup ketchup
  • 1/3 cup red wine
  • 1/4 cup Worcestershire sauce
  • 1 (1 inch) piece fresh ginger, minced
  • 1 clove garlic, minced
  • 4 drops liquid smoke, or more to taste (optional)
  • 3 (3 1/2) pound fryer chickens, quartered

Huli Huli Pineapple Chicken Cooking Instructions

  • Prep15m
  • Cook50m
  • Ready In5h 35m

To cook Huli Huli Pineapple Chicken, you need about 15 minutes of preparation time. The time needed to cook this Huli Huli Pineapple Chicken is about 50 minutes , and you can serve your Huli Huli Pineapple Chicken within 5 hours 35 minutes . The following are the steps to cook Huli Huli Pineapple Chicken easily:

  1. 1 Stir pineapple, brown sugar, shoyu, ketchup, red wine, Worcestershire sauce, ginger, garlic, and liquid smoke together in a pot; bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until sauce is reduced and thickened, about 30 minutes. Cool completely. Transfer 1 1/2 cups sauce to a bowl and refrigerate.
  2. 2 Place chicken pieces in a large bowl and pour remaining sauce over the top; toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 4 hours to overnight.
  3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  4. 4 Remove chicken from marinade; discard used marinade.
  5. 5 Cook chicken on the preheated grill until caramelized, about 5 minutes per side. Reduce heat to low and cook, turning and basting frequently with reserved 1 1/2 cups pineapple sauce, until no longer pink at the bone and juices run clear, 10 to 15 minutes more. An instant-read thermometer inserted into the thickest part near the bone should read 165 degrees F (74 degrees C).


  • Cook's Notes:
  • Add or subtract ketchup, shoyu (soy), Worcestershire, ginger, garlic and/or brown sugar to taste.
  • For added flair, skewer chunks of marinated chicken and pineapple wedges and cook on the grill until cooked through.
  • Nutrition:
  • The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.

Nutrition Facts

Per Serving: 611 calories; 30.1 grams of fat; 20.3 grams of carbohydrates; 60.9 grams of protein; 239 milligrams of cholesterol; 911 milligrams of sodium.

  1. Jul 5th 2019

    My whole family loves this. I have made it many times now and it is always a big hit.

  2. Aug 29th 2017

    I have made both recipes on this site for the Huli Huli Chicken. They are both phenomenal. Please make the recipes exactly according to the directions. The chicken was flavorful and beaut ...

  3. Jun 24th 2017

    liked this a lot, used on boneless skinless breasts this time. Marinated overnight

  4. Jul 5th 2016

    Made it for the 4th of July picnic. Every raved about it. I would just add a it more ginger but other than that "it's a keeper" in the recipe folder.

  5. Jul 4th 2016

    I thought this was a very good recipe. I marinated it for about 5-6 hours and in my opinion is was not enough. Next time I will do a full 24 hours.

  6. Jul 3rd 2016

    Love this recipe. Just used boneless breasts and they did great. Next time going to plan ahead a bit more and marinate overnight. Great Polynesian taste. Might also increase the marinade rec ...

  7. Jun 23rd 2016

    Have been making this for years and it is so accurate. Most Huli Huli recipes leave out the pineapple

  8. Aug 27th 2015

    Made this for a luau party. Since it was a potluck party I laid the boneless chicken tenders and boneless thighs in a couple baking dishes and baked at 400 until the biggest piece was 165*

  9. Jun 9th 2015

    I loved this! I saved some of the marinade to use with chicken kabobs at a later date. Hubs thought it was good, but felt it needed a kick (he says that about everything though). I served th ...