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Huli Huli Chicken

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If you love the flavors of Hawaiian food, you will want to make this Huli Huli Chicken. It has the best bbq sauce and comes together in just a few minutes once the marinade time is over.

Huli Huli Chicken originated in Hawaii in 1955 when Ernest Morgado barbequed whole chickens in a sauce inspired by his mother’s teriyaki sauce. The name “Huli Huli” was coined because “huli” means “turn” in Hawaiian and so the people would shout “huli” every time the chicken needed to be turned.

What Makes Huli Huli Chicken So Good?

This chicken dish is super simple thanks to the marinade. The longer you marinade it, the better it tastes.

I usually let mine go all day. I fix it early in the morning and then put it in the fridge to marinate until I fix dinner that evening.

I like to serve it with my homemade easy coconut rice and a side of veggies like my Honey Butter Roasted Brussel Sprouts.

I reserve part of the marinade and save it for basting the chicken while it is grilling. The brown sugar in the sauce helps it get those gorgeous char marks on there.

The secret ingredient that I used in this dish is Tabitha Brown's Sunshine Seasoning by McCormick. I found it at Walmart and it has amazing flavor! It has garlic, ginger, pineapple, and mango so I knew it would complement this dish.

You can use any cut of meat you want, but thighs work best I think. I used chicken breasts myself and there was none left! But those boneless thighs offer a delicious juicy bite every time.

Love BBQ Recipes? Check these out!

Yield: 8 servings

Huli Huli Chicken

Huli Huli Chicken

Huli Huli Chicken is bursting with sweet and savory Hawaiian teriyaki deliciousness from a dynamite pineapple, soy, and brown sugar marinade that doubles as your sweet and sticky glaze

Prep Time 10 minutes
Cook Time 10 minutes
Marinade Time 2 hours
Total Time 2 hours 20 minutes


  • 1 tablespoon of Tabitha Brown's Sunshine Seasoning
  • 1 cup pineapple juice
  • 1/3 cup ketchup
  • 1/3 cup reduced sodium soy sauce
  • 1/2 cup packed light brown sugar
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Sriracha Sauce
  • 6 to 8 pieces of your favorite cut of chicken


  • Mix all the ingredients together and set aside.
  • Add 1/2 cup of the mixture in a ziplock bag and place your chicken.
  • Close and move the chicken around to make sure all the pieces are coated.
  • Place in the fridge until ready to grill. Let it rest there for at least 2 hours.
  • Reserve the rest of the sauce for basting the chicken as it grills.
  • When you are ready to grill, remove the chicken from the bag and season it with a little more sunshine seasoning.
  • Heat the grill on medium and grill the chicken for about 5-7 minutes per side or until the internal temperature on the chicken reads 160.
  • Baste the chicken as it is cooking with the remainder of the sauce.
  • Serve with some coconut rice and grilled veggies for the perfect meal.

    Nutrition Information:



    Serving Size:


    Amount Per Serving: Calories: 105Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 10mgSodium: 1126mgCarbohydrates: 20gFiber: 0gSugar: 17gProtein: 4g

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