Name: Crispy Grilled Huli Huli Chicken Recipe
Prep time: 12 h 25 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Hawaiian
Ingredients: 1 whole 4-5 pound chicken, spatchcocked and halved; 3 cups pineapple juice, canned or jarred (NOT fresh); 1/3 cup dark brown sugar (can substitute regular brown sugar); 1 tablespoon ketchup (optional, for color); 2 tablespoons kosher salt (for brine); Kosher salt and ground black pepper, to season; 1 cup pineapple juice; 1/4 cup dark brown sugar (can substitute regular brown sugar); 2 teaspoons shoyu or soy sauce; 1 tablespoon ketchup; 1/2 teaspoon cornstarch; 1/2 teaspoon garlic powder; Healthy pinch cayenne pepper; Kosher salt and ground black pepper, to season

If you’re craving that perfect balance of sweet, smoky, and juicy chicken with a tropical twist, I’ve got just the thing: my Crispy Grilled Huli Huli Chicken Recipe. Trust me, it’ll have you feeling like you’re right in Hawai’i without leaving your backyard!

The image shows a white oval plate with three large grilled chicken halves arranged touching each other. Each chicken half has a shiny golden brown skin with darker grilled spots and is topped with small green onion slices scattered unevenly over the surface. On the upper left side of the plate, there is a small white cup filled with dark brown barbecue sauce, and a wooden spoon rests inside the cup. The plate sits on a white marbled surface with a folded white cloth with black grid lines partly underneath the plate. Nearby, two vintage knives with wooden handles lie on the cloth near the bottom left corner. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Grilled Huli Huli Chicken Recipe
Top Tip
How to Serve Crispy Grilled Huli Huli Chicken Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Grilled Huli Huli Chicken Recipe

Why You'll Love This Recipe

I honestly can’t get enough of this huli huli chicken. The marinade infused with pineapple juice and the grilling technique come together to create this crisp exterior and juicy inside that’s nothing short of magical.

Overnight Brining: The pineapple juice brine deeply flavors the chicken and keeps it incredibly tender, allowing that tropical sweetness to really soak in.
Spatchcocked for Even Cooking: Flattening the chicken means it grills evenly and faster, giving you juicy meat and charred skin in perfect harmony.
Homemade Huli Huli Sauce: This tangy, sweet, and slightly spicy sauce brings the authentic Hawaiian barbecue flavor straight to your plate.
Perfect for Any Gathering: Whether it’s a family dinner or a backyard luau, this recipe will impress and satisfy every time.

Ingredients & Why They Work

Before you get started, here’s a quick guide to what you’ll need and why each ingredient makes this grilled huli huli chicken so special. I always grab canned pineapple juice instead of fresh for the brine—it has a more consistent sweetness and flavor that really helps tenderize the meat.

Flat lay of a whole spatchcocked chicken halved, a fresh whole pineapple with green spiky leaves, a small white ceramic bowl filled with dark brown sugar, a small white ceramic bowl of bright red ketchup, a small white ceramic bowl of kosher salt crystals, a small white ceramic bowl of ground black pepper, and a small white ceramic bowl filled with golden pineapple juice, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Whole chicken: Using a 4-5 pound whole bird and spatchcocking it ensures juicy, evenly cooked chicken with that signature crispy exterior.
Pineapple juice: The natural sweetness and acidity tenderize and flavor the meat, plus it forms a lovely glaze when grilled.
Dark brown sugar: Adds richness and a deep caramel note to both the brine and sauce, balancing the pineapple’s tanginess.
Ketchup: Optional but recommended for a beautiful color and a hint of tomato sweetness in the brine and sauce.
Kosher salt: Essential for seasoning and making sure the chicken develops that juicy, savory bite.
Ground black pepper: Adds just the right touch of warmth and complexity.
Shoyu or soy sauce: Brings umami depth to the huli huli sauce, making it unmistakably Hawaiian.
Cornstarch: Thickens the sauce perfectly so it clings to the chicken deliciously.
Garlic powder: Highlights the savory notes without overpowering the tropical flavors.
Cayenne pepper: A healthy pinch adds a subtle kick that wakes up your taste buds.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The beauty of this Crispy Grilled Huli Huli Chicken Recipe is how easily it adapts to your taste and lifestyle. Whether you're tailoring it for dietary preferences, seasonal ingredients, or just experimenting with your favorite flavor twists, there’s plenty of room to make this dish your own.

Variation: Using different chicken cuts. I often switch up the classic spatchcocked whole chicken with bone-in skin-on thighs or drumsticks for a quicker cook time and super crispy skin. Just adjust your grilling time and keep a close eye on internal temps to ensure juicy, tender results.
Variation: Oven roasting or smoking. When the weather isn’t grill-friendly, roasting the chicken at 425°F or smoking it at 350°F works beautifully. I love how smoking imparts a deep, smoky richness that complements the sweet pineapple notes perfectly.
Variation: Spice it up or tone it down. For a milder version, skip the cayenne pepper in the sauce. For a fiery kick, add a little extra and maybe some fresh chili flakes—just enough to liven up the tropical sweetness without overpowering it.
Variation: Make it lighter or gluten-free. Swap shoyu/soy sauce for tamari for a gluten-free option, or use less brown sugar if you’re watching sugar intake—although, I do recommend that perfect balance for that classic huli huli flavor.

Step-by-Step: How I Make Crispy Grilled Huli Huli Chicken Recipe

The dish shows two pieces of glazed chicken, one drumstick and one sliced thigh, with a shiny dark brown sauce and small green onion pieces sprinkled on top. To the left, there is a small mound of creamy, light yellow macaroni salad with bits of shredded carrot and some green onion pieces scattered on it. Below the macaroni salad, there is a small pile of mixed green leafy salad with some shredded orange carrot and bits of purple cabbage. All items are arranged on a white speckled round plate with a white marbled textured background. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Spatchcock and halve your chicken for even grilling

Start by patting your whole 4-5 pound chicken dry with paper towels—this helps the skin crisp up beautifully. Place it breast-side down on a sturdy cutting board. Using sharp kitchen shears, carefully snip along both sides of the backbone to remove it completely. Then gently open the rib cage and crack the wishbone to flatten the bird. Finally, slice between the breasts to create two manageable halves. Don’t forget to tuck those wing tips behind the breasts to prevent burning during grilling.

Step 2: Brine for at least 12 hours in pineapple juice and brown sugar

Whisk 3 cups pineapple juice with ⅓ cup dark brown sugar, a tablespoon of ketchup (optional, for that lovely color), and 2 tablespoons kosher salt until the sugar dissolves. Reserve 1 cup of this brine for basting later—trust me, it makes a big difference. Submerge your chicken halves in the remaining brine, cover tightly, and place in the fridge for a minimum of 12 hours, or up to 48 hours. The pineapple juice tenderizes the chicken, infusing it with tropical sweetness that’s hard to resist.

Step 3: Preheat your grill and let the chicken come to room temp

About an hour before grilling, take the chicken out of the fridge so it can warm up slightly. This helps it cook more evenly. Pat the chicken dry with paper towels to remove excess moisture and discard the leftover brine. Prepare your grill with two zones—one side on direct high heat and the other on indirect heat. For gas grills, preheat for 15 minutes; for charcoal grills, light them about 30 minutes ahead. The indirect zone is where you’ll cook the chicken low and slow, while the direct zone lets you gently caramelize the skin.

Step 4: Simmer a homemade huli huli sauce until thick and luscious

In a small saucepan over medium-high heat, combine 1 cup pineapple juice, ¼ cup dark brown sugar, 2 teaspoons shoyu or soy sauce, 1 tablespoon ketchup, ½ teaspoon cornstarch, ½ teaspoon garlic powder, a healthy pinch of cayenne pepper, kosher salt, and ground black pepper. Bring to a boil, then lower the heat and let it simmer gently for 20 minutes, stirring occasionally. You’ll notice the sauce thickening and the flavors melding into a beautifully balanced glaze that’s perfect for drenching your grilled chicken later.

Step 5: Grill the chicken with patience—and generous basting

Place the chicken halves breast side up on the indirect heat side of the grill, as close to the direct heat as possible without touching it. Shut the lid and let it cook for about 60 minutes, but here’s the key: every 15 minutes, rotate the chicken 180 degrees and baste liberally with the reserved pineapple brine using a pastry brush. This keeps the meat juicy and adds layers of caramelized flavor. Use an instant-read thermometer to check for doneness—the thickest part of the breast should hit 160°F (without touching bone) before removing from the grill.

Step 6: Allow the chicken to rest and carry over cook

Once off the grill, transfer your chicken to a plate and let it rest for 5-10 minutes. This quiet moment lets the juices redistribute and the internal temperature to rise to the safe and juicy 165°F. Resting is absolutely non-negotiable if you want moist, flavorful chicken. Resist the temptation to dig in right away!

Step 7: Carve, drizzle with huli huli sauce, and enjoy

Carve the chicken into serving pieces and don’t be shy—smother each piece generously with the homemade huli huli sauce you simmered earlier. This combination of sweet, savory, and smoky is pure Hawaiian magic. Serve it up with fluffy white rice and a scoop of classic Hawaiian mac salad to really take your meal to the next level. Aloha and enjoy every bite!

Top Tip

Getting that perfect balance of juicy, tender meat and a crispy, caramelized skin is what makes this Crispy Grilled Huli Huli Chicken Recipe shine. Here are some tips I've picked up that really elevate the experience!

Spatchcocking the Chicken: Taking the time to spatchcock and halve your chicken ensures it cooks evenly and faster on the grill. Trust me, it’s worth the little bit of extra prep—and it allows you to get that golden crispy skin all over.
Don’t Skip the Overnight Brine: Marinating the chicken in the pineapple juice brine for at least 12 hours is a game changer. It infuses juicy sweetness deep into the meat and helps tenderize it. I’ve tried shorter brines, but the flavor wasn’t nearly as vibrant.
Baste with Reserved Brine: While grilling, generously basting the chicken every 15 minutes with the reserved pineapple brine keeps the meat moist and builds layers of flavor. This simple step made a noticeable difference in how succulent the chicken turned out.
Use a Thermometer: Avoid drying out your chicken by cooking it to the exact internal temperature of 160°F before resting. I stopped guessing and started using a reliable instant-read thermometer, and the results speak for themselves every time.

How to Serve Crispy Grilled Huli Huli Chicken Recipe

A clear glass rectangular dish holds three raw chicken wings fully soaked in a golden brown marinade with visible black pepper flakes on the skin. The dish is placed on a white marbled surface. Nearby, there is a small white bowl with ground black pepper and a small wooden bowl filled with white salt. Another glass bowl with more golden brown marinade is partially visible on the left side. The image shows a clean and simple setup focused on the marinating chicken wings. photo taken with an iphone --ar 2:3 --v 7

Garnishes

To keep in tune with the beautiful Hawaiian roots of this dish, fresh garnishes like chopped green onions, toasted sesame seeds, or even a sprinkle of finely chopped fresh cilantro can add a pop of color and fresh flavor. A few wedges of lime or lemon on the side brighten up the smoky-sweet notes perfectly.

Side Dishes

This chicken shines as the centerpiece of a classic Hawaiian plate lunch—serve it alongside fluffy steamed white rice and creamy Hawaiian macaroni salad for an authentic experience. Grilled pineapple slices, coconut rice, or a crisp green salad also make wonderful complements, balancing the richness of the chicken.

Make Ahead and Storage

Storing Leftovers

After enjoying your delicious meal, store any leftover grilled huli huli chicken in an airtight container and keep it refrigerated for up to 4 days. This helps maintain the chicken’s juicy texture and keeps flavors fresh.

Freezing

If you want to keep leftovers longer, you can freeze the chicken. Wrap portions tightly in plastic wrap and place them in a freezer-safe container or bag. Frozen chicken will maintain best quality for up to 2 months. Thaw in the refrigerator overnight before reheating.

Reheating

To reheat, gently warm the chicken in the microwave until heated through, or for best results, wrap in foil and heat in a 350°F oven for about 15-20 minutes. Reheat slowly to keep the skin crispy and the meat tender. Don’t forget to drizzle more huli huli sauce on before serving!

Frequently Asked Questions:

Can I use fresh pineapple juice instead of canned for the brine and sauce?

It’s best to use canned or jarred pineapple juice for this recipe. Fresh juice tends to be less consistent in sweetness and acidity, which can affect the balance of flavors and the brining process.

How do I know when the chicken is fully cooked?

Use an instant-read thermometer to check the internal temperature of the thickest part of the breast (without touching bone). When it reaches 160°F, remove it from the grill and let it rest; carryover heat will bring it up to the safe serving temperature of 165°F.

Can I make this recipe using chicken parts instead of a whole chicken?

Absolutely! Bone-in, skin-on parts like thighs and drumsticks work well too. Just adjust grilling times accordingly, as smaller pieces cook faster. Baste regularly with reserved brine to keep them juicy.

Is it possible to cook the Huli Huli chicken indoors?

Yes! You can roast the chicken in the oven at 425°F for about 1 hour to 1 hour and 10 minutes, basting occasionally with the reserved brine. This method yields delicious results if you don’t have access to a grill.

Final Thoughts

There’s something truly special about bringing that taste of Hawai’i right into your backyard with this Crispy Grilled Huli Huli Chicken Recipe. With its vibrant pineapple brine and rich, smoky caramelized glaze, it’s a dish that invites you to slow down, savor the flavors, and share great moments with family and friends. Whether it’s a sunny weekend cookout or a tropical-themed dinner, this chicken always brings a little island magic to the table. Enjoy every juicy, crispy bite!