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 chicken, 4-5 pounds, spatchcocked and halved; 3 cups pineapple juice, canned or jarred; 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 wanted to bring the bold, sweet, and smoky flavors of the islands right to your backyard, this Crispy Grilled Huli Huli Chicken Recipe is exactly what you need. Imagine juicy pineapple-brined chicken kissed by caramelized, tangy huli huli sauce—pure Hawaiian magic on a plate.

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’ve been making this recipe every summer since I first visited Hawaii, and it's hands down one of my favorite ways to entertain friends and family. The combination of a juicy, pineapple-infused brine with that irresistible huli huli sauce really makes every bite sing.

Authentic Hawaiian flavor: Dive into a classic island dish without hopping on a plane.
Perfectly juicy chicken: The pineapple brine locks in moisture and adds a delicate sweetness.
Simple grilling technique: Spatchcocking helps the chicken cook evenly and crisps the skin beautifully.
Great for gatherings: Feeds 6 and pairs wonderfully with rice and Hawaiian mac salad for a complete meal.

Ingredients & Why They Work

Before you start, grab canned pineapple juice—not fresh, as it holds the perfect sweetness and acidity for the brine. And whatever dark brown sugar you have on hand works great here to deepen the caramel notes. I like to have everything ready because this recipe comes together beautifully with just a few simple, key ingredients.

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: Flattened chicken cooks faster and more evenly on the grill, locking in juiciness.
Pineapple juice (canned or jarred): The star of the brine, tenderizing meat and imparting tropical sweetness.
Dark brown sugar: Adds richness and helps the skin caramelize to crispy perfection.
Ketchup (optional): Gives the brine and sauce a lovely color boost without overpowering flavor.
Kosher salt and ground black pepper: Essential seasoning for balanced flavor in the brine and on the chicken.
Mom’s Huli Huli Sauce ingredients: A sweet, tangy, and slightly spicy sauce including pineapple juice, soy sauce, garlic powder, cayenne, and cornstarch for that perfect glaze.

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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 the Crispy Grilled Huli Huli Chicken Recipe lies in its versatility. Feel free to tweak the brine, switch up the marinade, or explore different cooking methods to suit your preferences or what’s on hand. This recipe warmly invites your personal touch, turning each grilled bite into your own island-inspired masterpiece.

Variation: Using Different Chicken Cuts – I love how this recipe adapts beautifully if you prefer bone-in thighs, drumsticks, or wings. Each cut brings its own texture and juiciness to the table. Just adjust grilling times accordingly—thighs and drumsticks take a bit less time than a whole spatchcocked chicken—and you’re all set for equally delicious results.
Oven Roasting – When grilling weather isn’t cooperating, roasting your brined chicken at 425°F for about 1 hour to 1 hour 10 minutes offers a wonderful shortcut without losing flavor or moisture. Just remember to baste every 20 minutes to keep it moist and caramelized.
Smoking for Extra Flavor – Want to dial up the smokiness? Set your smoker or pellet grill to 350°F and gently cook your chicken for 35 to 40 minutes, basting often with that savory pineapple brine. The smoky, tender chicken that results is a crowd-pleaser every time!
Advance Prep – Life gets busy, right? Spatchcock and brine your chicken up to two days ahead, and simmer the huli huli sauce a week in advance. This way, when grill day arrives, almost all the work is done and you’re free to relax and enjoy the process.

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 the Chicken

Start by patting your whole chicken dry with paper towels, which helps the brine absorb better and promotes crispiness later. Place it breast-side down on a sturdy cutting board. Using sharp kitchen shears, carefully cut along each side of the backbone to completely remove it. Then flip the chicken breast-side down and press firmly on the breastbone with your hands to crack it and flatten the bird. For that classic huli huli experience, slice it between the breasts to create two halves. Tuck the wing tips behind each breast half to prevent burning on the grill. This technique not only speeds up cooking but ensures even heat distribution and extra crispy skin.

Step 2: Brine the Chicken Overnight

Whisk together pineapple juice, brown sugar, optional ketchup, and kosher salt until dissolved. Pour the brine over the chicken halves, making sure they’re fully submerged. Don’t forget to reserve 1 cup of this brine for basting later — it’s pure magic for moisture and flavor! Cover and refrigerate for at least 12 hours, or up to 48 hours. This overnight soak is what transforms the chicken to juicy, tender perfection infused with a subtle tropical sweetness.

Step 3: Prep the Grill and Chicken

About an hour before grilling, remove the chicken from the fridge to bring it up to room temperature – this helps it cook evenly. Drain and discard the excess brine, then pat chicken very dry (this is key for that coveted crispy skin). Set up your grill for indirect cooking by creating two zones: one side with direct high heat, the other cooler for indirect heat. Preheat your grill – at least 15 mins for gas, or 30 mins for charcoal – so it’s hot and ready.

Step 4: Make the Huli Huli Sauce

In a small saucepan, combine pineapple juice, brown sugar, shoyu (or soy sauce), ketchup, cornstarch, garlic powder, cayenne, kosher salt, and black pepper. Bring the mixture to a boil over medium-high heat while whisking to prevent lumps. Once boiling, reduce heat to medium-low and simmer gently for 20 minutes, stirring occasionally. You’ll notice the sauce thickens beautifully and fills your kitchen with tropical aromas. Remove from heat and set aside to serve alongside the chicken.

Step 5: Grill the Chicken to Crispy Perfection

Place each chicken half on the indirect heat side of the grill, breast-side up and as close as possible to the direct heat without over it. Close the grill lid and cook for up to 1 hour, rotating the chicken 180 degrees every 15 minutes for even cooking and smoky char. At each turn, generously baste the chicken with the reserved pineapple brine using a pastry brush—this keeps the meat moist and encourages that signature caramelized crust. Use an instant-read thermometer inserted in the thickest part of the breast (without touching bone) to check doneness. When it hits 160°F, it’s time to remove the chicken from the grill.

Step 6: Let It Rest

Transfer the grilled chicken to a plate and allow it to rest for 5 to 10 minutes. Carryover heat will continue to cook the meat slightly, bringing the internal temperature to the safe and juicy 165°F. This resting step locks in all those flavorful juices so every bite bursts with moisture.

Step 7: Serve and Enjoy Your Island Feast

Carve your beautifully grilled Crispy Grilled Huli Huli Chicken as you prefer and drizzle it generously with that luscious huli huli sauce. For the ultimate Hawaiian plate lunch vibe, serve it alongside fluffy white rice and creamy Hawaiian macaroni salad. Grab your favorite friends or family and savor a tropical escape right at your dining table!

Top Tip

Mastering the art of this Crispy Grilled Huli Huli Chicken Recipe is all about layering flavors and paying attention to technique. These tips will help you get that perfect balance of juicy, sweet, smoky, and crispy every time.

Spatchcocking for Even Cooking: Flattening the chicken ensures it cooks evenly and faster on the grill. I used to skip this step and ended up with unevenly cooked chicken—trust me, take the few extra minutes to spatchcock!
Reserve Your Brine for Basting: Instead of ditching all the brine, saving a cup for basting keeps the chicken moist and intensifies that tropical pineapple flavor during grilling.
Indirect Heat Zone Setup: Setting up your grill with both direct high heat and cooler indirect heat zones is a game changer. This lets you cook the chicken low and slow while enjoying that delicious smoky char without burning it.
Don’t Skip the Rest: Letting your chicken rest 5 to 10 minutes after grilling seals the juices inside, ensuring every bite is tender and flavorful rather than dry.

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 like fresh chopped green onions or a sprinkle of toasted sesame seeds add a lovely touch of color and a slight crunch that complements the savory-sweet flavors of the chicken. For an extra tropical vibe, garnish with thinly sliced fresh pineapple or a wedge on the side.

Side Dishes

This recipe truly shines when paired with traditional Hawaiian sides. Serve your Crispy Grilled Huli Huli Chicken alongside fluffy white rice and creamy Hawaiian macaroni salad for a nostalgic plate lunch experience. For a lighter option, a crisp green salad or grilled vegetables work beautifully too!

Make Ahead and Storage

Storing Leftovers

Store any leftover chicken in an airtight container and keep it refrigerated for up to 4 days. This helps maintain the chicken’s juiciness and flavor without drying out.

Freezing

While this recipe is best fresh, you can freeze leftover cooked chicken in freezer-safe bags or containers for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat your leftover Crispy Grilled Huli Huli Chicken gently in the microwave until warmed through, or pop it in a 350 degrees F oven for about 10-15 minutes to revive some of that crispy skin. Baste with a little reserved huli huli sauce or pineapple brine to keep it moist during reheating.

Frequently Asked Questions:

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

While fresh pineapple juice is delicious, canned or jarred pineapple juice is recommended for the brine because it provides consistent natural sweetness and acidity which helps tenderize the chicken evenly.

Why does the recipe call for indirect grilling?

Indirect grilling allows the chicken to cook fully without burning or charring the skin prematurely. It ensures even cooking, maintaining juicy meat and achieving the ideal crispy exterior.

How do I know when the chicken is perfectly cooked?

Use an instant-read thermometer inserted into the thickest part of the breast without touching bone. Remove the chicken from the grill once it hits 160 degrees F; allow it to rest until it reaches 165 degrees F for safe and juicy results.

Can I make the huli huli sauce in advance?

Absolutely! You can prepare and refrigerate the huli huli sauce up to one week ahead. This makes your cooking day even easier and allows the flavors to deepen.

Final Thoughts

Making this Crispy Grilled Huli Huli Chicken Recipe at home is like bringing a little slice of Hawaii right to your backyard. It’s a celebration of bold, tropical flavors, tender juicy meat, and that unbeatable grilled char we all crave. Whether you're cooking for family or friends, this dish never fails to impress and delights every palate. So fire up that grill, embrace the aloha spirit, and savor every delicious bite!