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; 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; 2 teaspoons shoyu or soy sauce; 1 tablespoon ketchup; 1/2 teaspoon cornstarch; 1/2 teaspoon garlic powder; pinch cayenne pepper; 1/2 teaspoon kosher salt; ground black pepper, to season

If you’ve ever dreamed of capturing the irresistible flavors of Hawai’i right in your own backyard, this Crispy Grilled Huli Huli Chicken Recipe is your golden ticket. Juicy chicken, a sweet pineapple brine, and that signature smoky glaze make it a total showstopper for any grill session.

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 still remember the first time I grilled this Hawaiian classic — it was like a mini island vacation on a plate. Whether you’re a seasoned griller or just starting out, this recipe is straightforward and incredibly rewarding.

Authentic Flavor: The pineapple brine tenderizes while infusing a subtle tropical sweetness you won’t forget.
Perfectly Crispy Skin: Thanks to spatchcocking and methodical grilling, you get tender meat with a delightful crunch.
Make-Ahead Ease: The chicken marinates overnight, making your grilling day a breeze.
Versatile Serving Options: Serve it classic plate-lunch style or turn it into a fresh salad or taco topping.

Ingredients & Why They Work

Let’s talk ingredients — it’s all about simple pantry staples coming together for an extraordinary flavor punch. Grab canned or jarred pineapple juice (fresh won’t work here), and if you can, find a good-quality shoyu or soy sauce for depth in that huli huli sauce.

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: Spatchcocked and halved for even cooking and quick grilling.
Pineapple Juice: The star of the brine, it tenderizes and sweetens the chicken beautifully.
Dark Brown Sugar: Adds richness and caramel notes to both the brine and sauce.
Ketchup: Optional for color, but it helps that classic huli huli chicken glaze look inviting.
Kosher Salt: Essential for seasoning and for the brine’s effectiveness.
Ground Black Pepper: Adds a gentle kick of warmth throughout.
Shoyu or Soy Sauce: Brings umami and a touch of saltiness to the sauce.
Cornstarch: Helps thicken the huli huli sauce to perfect glaze consistency.
Garlic Powder: Lends savory depth to the sauce.
Cayenne Pepper: Just a pinch for a subtle heat to balance the sweetness.

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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

One of the best things about this Crispy Grilled Huli Huli Chicken Recipe is how versatile it can be. Feel free to adapt it to your tastes or what you have on hand, whether that means switching up your cuts, adjusting the sauce heat level, or trying different cooking methods.

Boneless or Bone-in Variations: I’ve made this recipe using bone-in thighs and drumsticks when I wanted quicker grilling times and more smoky char. It’s great for weeknight dinners! For a leaner option, boneless skinless breasts work well too—just watch closely to avoid drying out.
Oven-Roasted Version: On rainy days or without access to a grill, roasting this chicken in the oven at 425°F yields equally delicious results. I like basting every 20 minutes to keep it moist and flavorful, just like the grill.
Smoked Huli Huli Chicken: Want an extra layer of smoky goodness? Try the smoked variant at 350°F. As someone who loves smoked flavors, this method brings out beautiful depth while keeping the chicken tender and juicy.
Prep Ahead Tips: When I’m hosting, I prep the huli huli sauce up to a week ahead—it keeps perfectly refrigerated and lets flavors meld. Also, brining and spatchcocking the chicken a day or two before grilling cuts down active cookday time immensely.

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 the Chicken

Start by patting your whole 4-5 pound chicken dry with paper towels. This dryness is key for crispy skin later. Place the chicken breast-side down on a sturdy cutting board. Using sharp kitchen shears, carefully snip along each side of the backbone to remove it—this frees the bird to lay completely flat. Then, flip it breast-side down and gently open the rib cage. Snap the wishbone by pressing firmly with the heel of your knife; you’ll hear a satisfying crack. Flip the chicken over so it lays flat breast side up—voilà, it’s spatchcocked! For even grilling, slice between the breasts to create two halves. Don’t forget to tuck the wing tips behind the breasts to keep them from burning on the grill.

Step 2: Brine for Maximum Juiciness

Whisk together 3 cups canned pineapple juice (not fresh!), ⅓ cup dark brown sugar, 1 tablespoon ketchup (optional, for that lovely color), and 2 tablespoons kosher salt in a large bowl. Reserve 1 cup of this brine in an airtight container—this will be your basting liquid later. Submerge the chicken halves in the remaining brine, cover, and refrigerate for at least 12 hours, up to 48 hours. This slow soak infuses incredible tropical flavor and locks in moisture so your chicken stays juicy after grilling.

Step 3: Preheat the Grill and Bring Chicken to Room Temperature

At least an hour before grilling, take the chicken out of the fridge to temper. Remove it from the brine and discard any excess liquid. Pat the chicken dry thoroughly—this helps achieve that signature crispy skin. Meanwhile, set up your grill for indirect cooking. If using a gas grill, preheat for about 15 minutes, creating two zones: one direct high heat and one indirect medium heat. For charcoal, light the coals 30 minutes before cooking and arrange accordingly. Proper grill setup makes all the difference to get that perfect sear without burning.

Step 4: Make Mom’s Signature Huli Huli Sauce

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 pinch of cayenne pepper, and ½ teaspoon kosher salt. Whisk well until smooth. Bring to a boil, then reduce heat to medium-low and let it simmer gently for about 20 minutes, stirring occasionally. The sauce will thicken and develop a beautiful glaze-like consistency. Remove from heat and set aside to serve alongside your grilled chicken.

Step 5: Grill the Chicken to Perfection

Place the chicken halves on the indirect heat side of the grill, breast side up, positioned close to the direct heat but not over it. Close the lid and begin cooking. Every 15 minutes, rotate the chicken 180 degrees to ensure even cooking. At each turn, use a pastry brush to generously baste the chicken with the reserved pineapple brine—this keeps the skin moist and encourages caramelization. Use an instant-read thermometer inserted into the thickest part of the breast (avoid the bone) to monitor doneness. When it hits 160°F, your chicken is just about ready—this usually takes about 1 hour depending on your grill.

Step 6: Rest and Serve

Remove the chicken from the grill and transfer to a platter. Let it rest for 5-10 minutes; carryover heat will bring the temperature up to a safe 165°F while keeping the juices locked in. Now, carve generously and drizzle with the luscious homemade huli huli sauce. I love serving this paired with fluffy white rice and a scoop of Hawaiian mac salad for an authentic island-style plate lunch. Dig in and enjoy a taste of Hawai’i right at home!

Top Tip

Getting the perfect balance of juicy tenderness and that signature crispy char is the heart of this Crispy Grilled Huli Huli Chicken Recipe. These tips come straight from my kitchen adventures to help you nail it every time!

Patience with the Brine: I’ve found letting the chicken soak in the pineapple brine for a full 12 hours really brings out incredible juiciness and flavor — don’t skip or shorten this!
Bring to Room Temperature: Grilling cold chicken straight from the fridge can lead to uneven cooking. Let the chicken warm for at least an hour after brining to ensure even heat penetration.
Baste Generously: Using the reserved pineapple brine to baste every 15 minutes while grilling locks in moisture and builds that lovely caramelized crust.
Manage Your Grill Zones: Indirect cooking is key here to avoid burnt skin. Setting one side to high direct heat for initial sear and the other side for gentle indirect cooking is a game-changer.

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

Brighten your huli huli chicken with fresh chopped green onions, toasted sesame seeds, or even a sprinkle of fresh cilantro. A wedge of lime on the side adds that perfect zesty pop that complements the sweet and smoky flavors beautifully.

Side Dishes

Nothing says Hawaiian comfort like serving your crispy grilled huli huli chicken with fluffy white rice and creamy Hawaiian macaroni salad. For a fresh twist, add a tropical fruit salad or grilled pineapple rings. A crisp green salad or roasted veggies also pair nicely to round out the meal.

Make Ahead and Storage

Storing Leftovers

After enjoying your feast, store any leftover crisply grilled huli huli chicken in an airtight container in the refrigerator. It’ll keep well for up to 4 days and still taste fantastic.

Freezing

If you want to save it longer, wrap the chicken tightly in plastic wrap and aluminum foil or use a heavy-duty freezer bag. Freeze for up to 3 months. To thaw, transfer to the refrigerator overnight for the best texture.

Reheating

Gently reheat leftover chicken in the microwave or oven at low temperature to keep it moist. Adding a splash of chicken broth or a drizzle of the huli huli sauce helps revive that delightful flavor and texture.

Frequently Asked Questions:

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

For the authentic taste and best results, it’s recommended to use canned or jarred pineapple juice, not fresh. Fresh juice can cause the chicken to become mushy due to its higher enzyme activity.

What’s the best way to tell when the chicken is done grilling?

Use a reliable instant-read thermometer inserted into the thickest part of the breast (avoiding bone). When it hits 160 degrees Fahrenheit, remove from heat and let rest—the temperature will rise to 165 degrees F, ensuring perfectly cooked chicken.

Can I make the huli huli sauce ahead of time?

Absolutely! The sauce can be made up to one week in advance and stored in the refrigerator. This makes day-of cooking much quicker and easier.

Is there an oven or smoker alternative to grilling?

Yes! You can roast the chicken in a 425°F oven for 1 to 1 hour and 10 minutes, basting and rotating every 20 minutes. For smoking, preheat your smoker to 350°F and cook for 35-40 minutes, basting every 15 minutes. Both methods deliver delicious flavor if grill access is limited.

Final Thoughts

This Crispy Grilled Huli Huli Chicken Recipe brings a true taste of Hawai’i right to your backyard table. The sweet pineapple brine and rich homemade sauce work together to create juicy, flavorful chicken with that perfect caramelized crust. Whether you’re planning a weekend cookout or celebrating a special occasion, this dish is sure to impress and satisfy. Dig in, share with loved ones, and enjoy a little island magic no matter where you are!