Name: Crispy Grilled Huli Huli Chicken Recipe
Prep time: 12 h 25 min
Cook time: 1 h
Total time: 13 h 25 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); Kosher salt, to season; Ground black pepper, to season; Mom’s huli huli sauce (recipe below); Rice; Hawaiian mac salad; 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; Kosher salt, to taste (about 1/2 teaspoon); Ground black pepper, to taste

If you’re craving a burst of island flavor right from your backyard grill, you’re going to love this Crispy Grilled Huli Huli Chicken Recipe. Imagine tender, juicy chicken marinated in a sweet pineapple brine and glazed with tangy sauce—that perfect char just can’t be beaten!

The image shows a white oval plate with three shiny, glazed roasted chicken pieces, browned and slightly charred in spots, with a smooth and glossy orange-brown color. The chicken is garnished with small green onion slices scattered on top. On the upper left of the plate, there is a small white bowl filled with dark brown sauce with a wooden spoon inside. The plate is placed on a white marbled surface with a black and white checkered cloth partially under it, and there are a pair of vintage silver utensils with wooden handles resting near the plate. 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 have to tell you, making this Hawaiian classic at home quickly became a favorite ritual of mine. The aroma of pineapple and smoke filling the air—pure magic! Plus, it’s incredibly satisfying to nail that perfect crispy skin every time.

Authentic Hawaiian Flavor: The pineapple brine and huli huli sauce bring that signature sweet-savory taste straight from the islands.
Juicy & Tender Chicken: Spatchcocking and brining ensure the meat stays wonderfully moist as it grills.
Perfect Crispy Skin: The indirect grilling method helps you get that beautiful caramelized exterior without drying out the chicken.
Easy to Impress: Serve with simple sides like rice and Hawaiian mac salad for a feast that looks and tastes like you spent hours on it.

Ingredients & Why They Work

Before you start, a quick note on shopping: canned or jarred pineapple juice is key here—it has that balanced sweetness and acidity that fresh juice can't always provide. And don’t skip the dark brown sugar; it’s what gives the glaze its deep caramel notes. Let’s break down the essentials.

Flat lay of a whole spatchcocked and halved raw chicken with pale pink skin and plump texture, a small white ceramic bowl filled with golden yellow pineapple juice, a small white ceramic bowl containing rich dark brown sugar crystals, a small white ceramic bowl with smooth bright red ketchup, a small white ceramic bowl holding coarse kosher salt, and a small white ceramic bowl filled with fresh ground black peppercorns, 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 quicker, even cooking and more surface area for that delicious char.
Pineapple juice: Canned or jarred only, as it provides consistent sweetness and acidity perfect for brining and sauce.
Dark brown sugar: Adds rich caramel flavor and helps caramelize the chicken skin beautifully.
Ketchup (optional): Enhances color and adds subtle tang to the marinade and sauce.
Kosher salt: Essential for seasoning and drawing out moisture during brining, resulting in juicy meat.
Ground black pepper: A classic seasoning that brings a hint of warmth and balances sweetness.
Mom’s huli huli sauce: The tangy, sweet glaze that you’ll baste onto chicken as it grills for bold flavor and glossy finish.
Rice and Hawaiian mac salad: Traditional sides that complete the authentic island meal experience.

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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 parts about this Crispy Grilled Huli Huli Chicken Recipe is how easily you can tweak it to fit your tastes and lifestyle. Whether you’re craving a bit more spice, prefer a different cut of chicken, or want to bring it indoors, there’s plenty of room to make this recipe truly yours.

Variation: For a smoky twist, try smoking the chicken at 350°F for 35-40 minutes, basting every 15 minutes with the reserved pineapple brine. It adds a rich depth of flavor that’s irresistible!
Alternate cooking method: Don’t have a grill? No problem! Roast the brined chicken in a 425°F oven for 1 to 1 hour 10 minutes, rotating and basting every 20 minutes for even browning and that beautiful caramelization.
Different cuts: Bone-in thighs, drumsticks, or wings work wonderfully too. Just keep an eye on cook times and temperature. This flexibility is perfect for smaller gatherings or when you want quick weeknight dinners.
Meal prep friendly: To save time, prep the huli huli sauce up to a week ahead and refrigerate. You can also spatchcock and brine the chicken up to 2 days in advance, so grilling day is a breeze.

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

A white plate with three pieces of glazed dark brown grilled chicken, sprinkled with small green onion slices, placed on the right side. On the left side, a round mound of creamy yellow macaroni salad with visible bits of grated orange carrot and green onion on top. Below the macaroni salad, there is a mix of fresh leafy greens with some shredded orange carrot sprinkled over them. The plate sits on a white marbled surface with a white napkin featuring a black grid pattern visible at the bottom left corner. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Spatchcock and Halve Your Chicken

Pat your whole 4-5 pound chicken dry with paper towels—this helps the skin crisp up beautifully on the grill. Place the bird breast-side down on a sturdy cutting board. Using sharp kitchen shears, carefully cut along both sides of the backbone and remove it completely. With the breast side still down, gently pull open the cavity and snap the wishbone by pressing down firmly with the heel of your knife. Flip the chicken so it lies flat, breast side up—congratulations, you’ve just spatchcocked your chicken! For this recipe, slice the chicken between the breasts to create two halves and tuck the wing tips behind the breasts so they won’t burn while cooking.

Step 2: Brine for Juicy, Flavor-Packed Meat

In a large bowl, whisk together 3 cups of canned or jarred pineapple juice, ⅓ cup dark brown sugar, 1 tablespoon ketchup (this optional ingredient adds lovely color), and 2 tablespoons kosher salt. Carefully reserve 1 cup of this brine to baste during grilling, then submerge your chicken halves in the remaining liquid. Cover and refrigerate for at least 12 hours, and up to 48 hours for maximum flavor and juiciness. The pineapple juice tenderizes the meat beautifully, while the brown sugar adds a nice touch of sweetness with every bite.

Step 3: Prepare Your Grill and Chicken for Cooking

About an hour before you plan to cook, remove the chicken from the brine and discard any excess liquid. Pat the chicken thoroughly dry with paper towels to promote that coveted crispy skin. Preheat your grill to create two zones: one for indirect heat and one for direct heat. For gas grills, allow at least 15 minutes to preheat; for charcoal grills, light coals 30 minutes before grilling. The two-zone setup lets you slow-cook the chicken on one side while finishing with direct heat for perfect caramelization.

Step 4: Whip Up Mom’s Signature Huli Huli Sauce

Combine 1 cup pineapple juice, ¼ cup dark brown sugar, 2 teaspoons soy sauce, 1 tablespoon ketchup, ½ teaspoon cornstarch, ½ teaspoon garlic powder, a pinch of cayenne pepper, ½ teaspoon kosher salt, and black pepper in a small saucepan over medium-high heat. Bring it to a boil, reduce to medium-low, and let it simmer for 20 minutes, stirring occasionally until thick and glossy. This sauce is key to that tangy, sweet, and spicy flavor that makes this recipe a crowd favorite.

Step 5: Grill Your Chicken to Perfection

Place the chicken halves skin side up on the indirect heat area, close to but not directly over the flames. Close the lid and cook, rotating the chicken 180 degrees every 15 minutes for even cooking and caramelization. Each time you turn the chicken, generously baste it with the reserved pineapple brine using a pastry brush. Keep grilling until the thickest part of the breast reaches 160°F on an instant-read thermometer without touching bone—this usually takes up to 1 hour, depending on your grill and chicken size.

Step 6: Rest and Serve

Once off the grill, let your chicken rest for 5-10 minutes. This resting period allows the juices to redistribute and the internal temperature to rise safely to 165°F thanks to carryover heat. Carve as you like, serve with plenty of Mom’s huli huli sauce, and don’t forget traditional sides like fluffy white rice and Hawaiian mac salad for the full island experience. Dig in and enjoy that perfect balance of sweet, tangy, and smoky flavors.

Top Tip

Mastering the Crispy Grilled Huli Huli Chicken Recipe means paying attention to both prep and grill technique. These tips have helped me get that perfect balance of juicy meat and beautifully caramelized skin every time.

Don’t Skip the Pineapple Brine: Letting the chicken soak for at least 12 hours in that sweet and salty pineapple brine infuses incredible flavor while keeping the meat juicy.
Pat the Chicken Dry Before Grilling: Removing excess moisture before it hits the grill helps get that coveted crispy skin rather than steaming it.
Use Zone Grilling: Set up indirect and direct heat zones on your grill so you can slowly cook the chicken and finish it with a quick sear to caramelize the sugars in the sauce.
Rotate and Baste Regularly: Turning the chicken every 15 minutes and basting with reserved brine seals in moisture and builds layers of flavor without burning the skin.

How to Serve Crispy Grilled Huli Huli Chicken Recipe

A clear rectangular glass baking dish holds two whole raw chicken pieces submerged in a light brown marinade with small black pepper flakes visible on the chicken skin and in the liquid. The chicken skin is pale and slightly shiny, showing natural texture and folds. To the top left, there is a round clear glass bowl filled with the same light brown marinade, and above it, a small round white bowl holds coarse white salt. At the bottom left corner, there is a small white bowl containing black pepper. All items rest on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Simple garnishes can elevate the island vibes of your Crispy Grilled Huli Huli Chicken. Try fresh chopped green onions, toasted sesame seeds, or a wedge of fresh pineapple on the side for a pop of color and brightness. A sprinkle of finely chopped cilantro adds a fresh herbal note that complements the sweet and tangy flavors perfectly.

Side Dishes

To complete the authentic Hawaiian experience, serve your huli huli chicken alongside fluffy white rice and a scoop of traditional Hawaiian mac salad. These classic sides soak up the luscious huli huli sauce beautifully and create a balanced plate. You could also add steamed or grilled vegetables like asparagus or snap peas for a bit of garden freshness.

Make Ahead and Storage

Storing Leftovers

Store any leftover grilled huli huli chicken in an airtight container in the refrigerator. The chicken will stay fresh and delicious for up to 4 days. Make sure to refrigerate it promptly after serving to maintain the best texture and flavor.

Freezing

If you want to save the chicken for longer, wrap it tightly in plastic wrap and then foil or place it in a freezer-safe container. Frozen huli huli chicken can keep well for up to 2 months. To thaw, transfer to the refrigerator overnight before reheating.

Reheating

For the best results, reheat leftovers gently in the microwave until just warmed through to avoid dryness. You can also reheat in a low oven (around 325°F) or on a grill over indirect heat, brushing with a little reserved brine or sauce to keep the chicken moist and flavorful.

Frequently Asked Questions:

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

For the Crispy Grilled Huli Huli Chicken Recipe, it’s best to use canned or jarred pineapple juice rather than fresh. The canned juice has a consistent sweetness and acidity that helps tenderize the chicken without overpowering it.

What if I don’t have a grill—can I make this recipe indoors?

Absolutely! You can oven roast the chicken at 425 degrees Fahrenheit for 1 to 1 hour and 10 minutes, turning and basting every 20 minutes with the reserved brine, until the chicken reaches 160°F internally. This method still delivers juicy, flavorful results with a lovely caramelized finish.

How do I know when the chicken is done?

Use an instant-read thermometer to check the thickest part of the chicken breast (without touching bone). When it reaches 160 degrees Fahrenheit while on the grill, remove it and let it rest—the temperature will rise to the safe 165°F during resting.

Can I prepare the huli huli sauce ahead of time?

Yes! You can make the huli huli sauce up to one week in advance and keep it refrigerated in an airtight container. This helps reduce last-minute prep time without sacrificing any flavor.

Final Thoughts

This Crispy Grilled Huli Huli Chicken Recipe has quickly become one of my favorite ways to bring the sunny, tropical flavors of Hawai’i straight to my backyard. The balance of sweet, tangy, and smoky notes combined with tender, juicy chicken never fails to impress family and friends. Whether it’s a weekend barbecue or a special gathering, this recipe is sure to be a crowd-pleaser you’ll want to make again and again. Happy grilling!