Huli Huli Pineapple Chicken

Huli Huli Pineapple Chicken

Mark Bender

"This Hawaiian BBQ is commonly found at roadside fundraisers. This recipe uses crushed pineapple and brown sugar for caramelized texture and wonderful flavor. And, if you are wondering, 'huli' is the Hawaiian term for 'turn.'"
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5 h 35 m servings 611 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 611 kcal
  • 31%
  • Fat:
  • 30.1 g
  • 46%
  • Carbs:
  • 20.3g
  • 7%
  • Protein:
  • 60.9 g
  • 122%
  • Cholesterol:
  • 239 mg
  • 80%
  • Sodium:
  • 911 mg
  • 36%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Stir pineapple, brown sugar, shoyu, ketchup, red wine, Worcestershire sauce, ginger, garlic, and liquid smoke together in a pot; bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until sauce is reduced and thickened, about 30 minutes. Cool completely. Transfer 1 1/2 cups sauce to a bowl and refrigerate.
  2. Place chicken pieces in a large bowl and pour remaining sauce over the top; toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 4 hours to overnight.
  3. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  4. Remove chicken from marinade; discard used marinade.
  5. Cook chicken on the preheated grill until caramelized, about 5 minutes per side. Reduce heat to low and cook, turning and basting frequently with reserved 1 1/2 cups pineapple sauce, until no longer pink at the bone and juices run clear, 10 to 15 minutes more. An instant-read thermometer inserted into the thickest part near the bone should read 165 degrees F (74 degrees C).


  • Cook's Notes:
  • Add or subtract ketchup, shoyu (soy), Worcestershire, ginger, garlic and/or brown sugar to taste.
  • For added flair, skewer chunks of marinated chicken and pineapple wedges and cook on the grill until cooked through.
  • Nutrition:
  • The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.


Read all reviews 12
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Have been making this for years and it is so accurate. Most Huli Huli recipes leave out the pineapple

Made this for a luau party. Since it was a potluck party I laid the boneless chicken tenders and boneless thighs in a couple baking dishes and baked at 400 until the biggest piece was 165*

Made it for the 4th of July picnic. Every raved about it. I would just add a it more ginger but other than that "it's a keeper" in the recipe folder.

I thought this was a very good recipe. I marinated it for about 5-6 hours and in my opinion is was not enough. Next time I will do a full 24 hours.

Love this recipe. Just used boneless breasts and they did great. Next time going to plan ahead a bit more and marinate overnight. Great Polynesian taste. Might also increase the marinade recipe ...


Changes made: added more brown sugar, say 1/2 cup, 1 tsp of crushed red peppers and 1 TBS of minced fresh ginger. Gave it 4 stars b/c there is a flavor that is missing. Haven't found it, yet!

about to make it but uh the garlic isnt in the list of ingredients its just in the directions how much garlic (nvm just missed lol)

made exactly as was printed,,,,delicious!!!!!

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