One summer evening last year, I found myself craving something bold and a little different for dinner. I had a busy week behind me, and honestly, I just wanted something that felt like a mini vacation on a plate. That’s when I stumbled onto the idea of making Hawaiian Huli Huli Chicken with its irresistible sweet, smoky glaze. I’d heard about Huli Huli before—how it’s a Hawaiian classic, grilled to perfection with a sticky sauce that’s part sweet, part smoky, and totally addictive.
I’ll admit, the first time I tried making this recipe, I was a little intimidated by the glaze. Would it be too sweet? Too smoky? Too complicated? After a couple of tweaks (and a few burnt edges), I landed on a version that’s quick, super flavorful, and honestly, ready in just 30 minutes. It’s now my secret weapon for weeknight dinners when I want something exciting but don’t have hours to cook.
What I love most about this Hawaiian Huli Huli Chicken recipe is how it brings that island vibe right to my kitchen without needing a grill or fancy equipment. Plus, the balance of sweet and smoky is just perfect—not overpowering, but enough to make you want more. If you’re ready to try a recipe that feels like a tropical getaway but fits into your busy week, you’re in the right place.
Why You’ll Love This Hawaiian Huli Huli Chicken Recipe
This Hawaiian Huli Huli Chicken recipe is hands-down one of my favorite quick dinners, and here’s why:
- Ready in 30 minutes — From marinade to table, this recipe fits perfectly into busy weeknights. I’ve timed it when juggling homework and dinner, and it never disappoints.
- Sweet and smoky glaze — The sauce strikes that perfect balance between caramelized sweetness and smoky depth, making every bite crave-worthy.
- Simple ingredients — No exotic or hard-to-find items here. You probably have most of these in your pantry already, which makes it a breeze to whip up.
- Versatile cooking methods — Whether you have a grill, broiler, or just a stovetop skillet, you can make this recipe work. I’ve done it all and shared tips below.
- Crowd-pleaser — I’ve made this for family dinners, casual get-togethers, and even potlucks. Everyone always asks for the recipe (and seconds).
- Great for leftovers — The chicken keeps well and tastes even better the next day in sandwiches or salads.
This recipe has become my go-to whenever I want something that feels special without stress. If you’re looking for a sweet, smoky chicken dish that’s quick, simple, and just plain delicious, this Hawaiian Huli Huli Chicken is your new best friend.
Ingredients You’ll Need
Before you start, here’s the good news: most of these ingredients are pantry staples. I’m a stickler for using fresh garlic and real pineapple juice (not from concentrate) because it really makes the glaze pop.
- Chicken thighs (2 pounds / 900g, boneless and skinless recommended) — Thighs stay juicy and absorb the glaze better than breasts. I’ve tried both, and thighs win every time.
- Pineapple juice (½ cup / 120ml) — Fresh is best, but bottled works too. This adds the signature sweet tang to the sauce.
- Ketchup (¼ cup / 60ml) — Adds depth and a touch of acidity. Don’t skip it—it’s crucial for that classic Huli Huli flavor.
- Soy sauce (¼ cup / 60ml) — Use low-sodium if you want better control over saltiness.
- Brown sugar (¼ cup / 50g, packed) — For that sticky sweetness that caramelizes beautifully on the chicken.
- Garlic (4 cloves, minced / about 1 tablespoon) — Fresh garlic is a must. It brings savory balance to the glaze.
- Ginger (1 tablespoon, freshly grated) — Fresh ginger brightens the sauce and adds a subtle zing.
- Apple cider vinegar (2 tablespoons / 30ml) — This gives the glaze a nice tang and helps balance the sweetness.
- Smoked paprika (1 teaspoon) — The secret to that smoky flavor without needing a grill. Adds warmth and complexity.
- Black pepper (½ teaspoon) — Freshly ground for a subtle bite.
- Vegetable oil (2 tablespoons / 30ml) — For cooking the chicken evenly and helping the glaze stick.
Optional add-ins:
- Red pepper flakes (¼ teaspoon) — For a little heat if you like it spicy.
- Green onions (2 stalks, sliced) — Great for garnish and fresh flavor.
- Sesame seeds (1 tablespoon) — Adds a nice crunch on top when serving.
Equipment Needed
You don’t need anything fancy to make this Hawaiian Huli Huli Chicken. Here’s what I use:
- Large mixing bowl — For marinating the chicken. I prefer glass or stainless steel to avoid any weird flavors.
- Whisk or fork — To mix the glaze ingredients thoroughly.
- Large skillet or grill pan — A 12-inch skillet works great on the stovetop. If you have a grill, even better!
- Tongs — For flipping the chicken without losing that beautiful glaze.
- Measuring cups and spoons — For precision with the glaze ingredients.
- Basting brush (optional) — Handy for applying extra glaze while cooking, but you can also spoon it on.
If you’re pressed for time, I’ve also made this on my trusty broiler pan with great results. Just keep a close eye to avoid burning the glaze.
How to Make Hawaiian Huli Huli Chicken: Step-by-Step
Alright, let’s get cooking! I’m going to walk you through the exact steps I follow to nail this recipe every time.
Step 1: Marinate the Chicken (10 minutes + optional soak)
In a large bowl, whisk together the pineapple juice, ketchup, soy sauce, brown sugar, garlic, ginger, apple cider vinegar, smoked paprika, and black pepper until smooth. Add the chicken thighs and toss to coat evenly. Let it marinate for at least 10 minutes—if you have extra time, 30 minutes to an hour is even better for maximum flavor.
Pro tip: I sometimes marinate the chicken overnight in the fridge when meal prepping. The flavor is next-level.
Step 2: Cook the Chicken (15 minutes)
Heat the vegetable oil in a large skillet over medium-high heat. Remove chicken from the marinade (reserve the marinade!) and place the thighs in the skillet. Cook for about 6-7 minutes per side, until nicely browned and cooked through (internal temperature should hit 165°F / 74°C).
As the chicken cooks, keep an eye on it—if the glaze starts to darken too quickly, lower the heat a bit. You want that beautiful caramelization without burning.
Step 3: Make and Reduce the Glaze (5 minutes)
While the chicken cooks, pour the reserved marinade into a small saucepan. Bring it to a boil, then reduce heat to low and simmer for 5 minutes, stirring occasionally. This cooks out any raw chicken juices and thickens the glaze.
Once thickened, brush the glaze generously over the cooked chicken thighs, flipping to coat both sides. Let the chicken cook for another minute or two so the glaze sets and becomes sticky and shiny.
Step 4: Serve It Up
Transfer the glazed chicken to a serving plate. Sprinkle with sliced green onions and sesame seeds if using. Serve with steamed rice and your favorite veggies for a complete meal.
The total time? About 30 minutes from start to finish. Perfect.
Expert Tips & Tricks
- Use chicken thighs, not breasts. Thighs stay juicy and soak up the glaze better. I’ve tried breasts, and they just dry out or don’t get as flavorful.
- Don’t skip reducing the marinade. Raw marinade needs to be cooked to kill bacteria and also thickens into a luscious glaze.
- Watch your heat. Too high and the sugar in the glaze burns quickly. Medium to medium-high works best.
- Double the glaze. If you want extra sticky chicken, make a double batch of the glaze and baste twice during cooking.
- Marinate longer if possible. Even 30 minutes makes a big difference in flavor depth.
- Try the broiler. For a smoky effect without a grill, finish the chicken under the broiler for 1-2 minutes per side after glazing. Just watch closely!
- Use smoked paprika. It’s the easiest way to add smoky flavor without a smoker or grill.
Variations & Substitutions
Once you’ve nailed the basic Hawaiian Huli Huli Chicken, feel free to mix it up:
- Grilled Pineapple Addition — Grill pineapple slices alongside the chicken for a sweet, caramelized side that complements the glaze perfectly.
- Spicy Kick — Add ½ teaspoon of chili garlic sauce or sriracha to the marinade for heat.
- Vegetarian Version — Swap chicken for firm tofu or cauliflower steaks. Marinate and cook the same way for a smoky, sweet vegetarian main.
- Use Chicken Breasts — If you prefer breasts, pound them to even thickness and reduce cooking time to avoid dryness.
- Oven-Baked — Bake chicken at 400°F (200°C) for 20-25 minutes, basting with glaze halfway through.
- Make it Gluten-Free — Use tamari or coconut aminos instead of soy sauce.
Serving & Storage
Here’s how I like to enjoy and store this Hawaiian Huli Huli Chicken:
Serving Suggestions
- Serve over fluffy steamed jasmine or basmati rice to soak up the extra glaze.
- Add a side of sautéed or roasted veggies like green beans, bell peppers, or a fresh cucumber salad for crunch.
- For a casual meal, slice the chicken and pile it into warm tortillas for Hawaiian-inspired tacos.
- Try pairing with roasted green beans and kielbasa for a smoky, hearty combo.
Storage & Reheating
- Store leftover chicken and glaze in an airtight container in the fridge for up to 4 days.
- Reheat gently in a skillet over low heat, adding a splash of water or pineapple juice to loosen the glaze.
- Avoid microwaving directly—it can dry out the chicken and make the glaze clump.
- This dish doesn’t freeze well because of the glaze’s sugar content, so I recommend enjoying leftovers cold in salads or sandwiches.
- Make-ahead tip: Marinate the chicken the night before to save time on busy nights.
Nutrition Information
Not a nutritionist, but here’s a rough idea per serving (recipe serves 4):
| Calories | 350 |
|---|---|
| Protein | 35g |
| Carbohydrates | 18g |
| Fat | 12g |
| Saturated Fat | 3g |
| Sugar | 14g |
| Sodium | 700mg |
This recipe delivers a good punch of protein thanks to the chicken thighs. The sugar comes mostly from the pineapple juice and brown sugar in the glaze, so if you want to reduce it, cut back on the brown sugar slightly. Using low-sodium soy sauce helps control salt intake.
Final Thoughts
So that’s my favorite Hawaiian Huli Huli Chicken recipe with that perfect sweet and smoky glaze, ready to make your dinner feel like a tropical escape in just 30 minutes. I’ve made this again and again because it hits all the right notes—flavorful, fast, and simple.
This recipe has saved me more than once when I wanted a quick meal that felt special without fussing over complicated steps or hard-to-find ingredients. It’s kid-approved in my house (though I keep the red pepper flakes optional), and I love how easy it is to customize with add-ins or cooking methods.
Give it a try, and make it your own! Maybe add grilled pineapple or swap in tofu. And if you’re looking for more quick chicken inspiration, you might enjoy my garlic parmesan chicken crockpot recipe or the easy crockpot teriyaki chicken for other delicious weeknight options.
If you make this, please drop a comment and let me know how it turned out. Or if you ran into any hiccups, I’m here to help troubleshoot. Happy cooking—and may your kitchen smell like a Hawaiian luau tonight!
Frequently Asked Questions
Q: Can I use chicken breasts instead of thighs?
A: You can, but thighs are juicier and absorb the glaze better. If you use breasts, pound them to an even thickness and watch cooking time closely to avoid drying out—about 4-5 minutes per side should do it.
Q: Can I make this recipe without a grill?
A: Absolutely! I make it all the time on the stovetop in a skillet or under the broiler. Just keep an eye on the glaze so it doesn’t burn. Broiling for the last couple of minutes helps get that charred effect.
Q: Why do I need to boil the marinade?
A: Since the marinade touches raw chicken, boiling it kills any bacteria and thickens it into a sticky glaze. Never use raw marinade as a sauce without cooking it first.
Q: Can I prepare this ahead of time?
A: Yes! Marinate the chicken overnight for extra flavor and just cook it when you’re ready. You can also make the glaze ahead and reheat gently before glazing.
Q: My glaze burned while cooking—what went wrong?
A: The sugar in the glaze can burn quickly at high heat. Try cooking on medium or medium-low heat and watch carefully. If it starts to darken too fast, lower the heat or remove the pan briefly.
Q: Can I substitute pineapple juice?
A: Pineapple juice is key for that tropical sweetness and acidity. If you’re out, you can try orange juice mixed with a splash of vinegar, but it won’t be quite the same.
Q: How do I reheat leftovers without drying out the chicken?
A: Reheat leftovers gently in a skillet over low heat with a splash of water or pineapple juice to loosen the glaze. Avoid microwaving directly as it can dry the chicken and make the glaze clump.
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Hawaiian Huli Huli Chicken
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
A quick and flavorful Hawaiian classic featuring juicy chicken thighs glazed with a sweet and smoky sauce, ready in just 30 minutes.
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 1/2 cup pineapple juice (fresh preferred)
- 1/4 cup ketchup
- 1/4 cup soy sauce (low-sodium recommended)
- 1/4 cup packed brown sugar
- 4 cloves garlic, minced (about 1 tablespoon)
- 1 tablespoon freshly grated ginger
- 2 tablespoons apple cider vinegar
- 1 teaspoon smoked paprika
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil
- Optional: 1/4 teaspoon red pepper flakes
- Optional: 2 stalks green onions, sliced
- Optional: 1 tablespoon sesame seeds
Instructions
- In a large mixing bowl, whisk together pineapple juice, ketchup, soy sauce, brown sugar, garlic, ginger, apple cider vinegar, smoked paprika, and black pepper until smooth.
- Add chicken thighs to the marinade and toss to coat evenly. Marinate for at least 10 minutes; for best flavor, marinate 30 minutes to 1 hour or overnight in the fridge.
- Heat vegetable oil in a large skillet over medium-high heat.
- Remove chicken from marinade (reserve marinade) and cook chicken thighs in the skillet for 6-7 minutes per side until browned and cooked through (internal temperature 165°F).
- While chicken cooks, pour reserved marinade into a small saucepan. Bring to a boil, then reduce heat and simmer for 5 minutes, stirring occasionally to thicken.
- Brush the thickened glaze generously over the cooked chicken, flipping to coat both sides. Cook for another 1-2 minutes to set the glaze.
- Transfer chicken to a serving plate. Garnish with sliced green onions and sesame seeds if desired.
- Serve with steamed rice and your favorite vegetables.
Notes
[‘Use chicken thighs for juicier, more flavorful results compared to breasts.’, ‘Always boil the reserved marinade to kill bacteria and thicken it into a glaze.’, ‘Cook on medium to medium-high heat to avoid burning the sugar in the glaze.’, ‘Double the glaze for extra sticky chicken and baste twice during cooking.’, ‘Marinate longer if possible for deeper flavor.’, ‘Finish under the broiler for 1-2 minutes per side for a smoky charred effect if desired.’, ‘Use smoked paprika to add smoky flavor without a grill.’, ‘Reheat leftovers gently in a skillet with a splash of water or pineapple juice; avoid microwaving to prevent drying out.’]
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1/4 of recipe (about
- Calories: 350
- Sugar: 14
- Sodium: 700
- Fat: 12
- Saturated Fat: 3
- Carbohydrates: 18
- Protein: 35
Keywords: Huli Huli chicken, Hawaiian chicken, sweet smoky chicken, quick chicken recipe, weeknight dinner, grilled chicken, chicken thighs, pineapple glaze
