20 Tasty Huli-Huli Chicken Recipes for Grilling

Get ready to fire up your grill and dive into the mouthwatering world of Huli-Huli chicken! This Hawaiian favorite, known for its sweet and savory glaze, is perfect for adding a tropical twist to your summer barbecues. Whether you’re a grilling novice or a seasoned pro, our roundup of 20 tantalizing recipes will inspire your next cookout. Keep reading to discover your new go-to dish!

Classic Hawaiian Huli-Huli Chicken

Every home cook needs a reliable, flavorful chicken recipe in their repertoire, and this Classic Hawaiian Huli-Huli Chicken is just that. Easy to prepare and bursting with sweet and savory flavors, it’s perfect for weeknight dinners or weekend barbecues.

Ingredients

• For the marinade:
  • 1 cup soy sauce
  • 1 cup brown sugar
  • 1/2 cup ketchup
  • 1/4 cup chicken broth
  • 2 tbsp ginger, grated
  • 2 tbsp garlic, minced
• For the chicken:
  • 4 lbs chicken thighs, bone-in and skin-on

Instructions

1. In a large bowl, whisk together soy sauce, brown sugar, ketchup, chicken broth, ginger, and garlic until the sugar is completely dissolved.
2. Add the chicken thighs to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 4 hours, or overnight for best results.
3. Preheat your grill to medium heat, about 350°F, ensuring it’s clean and lightly oiled to prevent sticking.
4. Remove the chicken from the marinade, letting excess drip off, and place on the grill. Reserve the marinade for basting.
5. Grill the chicken for 5-7 minutes per side, then begin basting with the reserved marinade. Continue grilling and basting every few minutes until the chicken is cooked through, about 25-30 minutes total, and the internal temperature reaches 165°F.
6. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

Marvel at the sticky, caramelized exterior and the juicy, tender meat beneath. Serve this Huli-Huli Chicken over a bed of steamed rice with a side of grilled pineapple for a true Hawaiian experience.

Grilled Pineapple Huli-Huli Chicken Skewers

Venturing into the world of grilled delights, these skewers combine the sweetness of pineapple with the savory depth of Huli-Huli chicken, offering a perfect balance of flavors that are sure to impress at any summer gathering.

Ingredients

• For the marinade:
  • 1 cup soy sauce
  • 1/2 cup brown sugar
  • 1/2 cup pineapple juice
  • 1/4 cup ketchup
  • 1/4 cup rice vinegar
  • 2 tbsp minced garlic
  • 1 tbsp minced ginger
• For the skewers:
  • 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 cups fresh pineapple chunks
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 green bell pepper, cut into 1-inch pieces

Instructions

1. In a large bowl, whisk together soy sauce, brown sugar, pineapple juice, ketchup, rice vinegar, garlic, and ginger to create the marinade.
2. Add chicken pieces to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat (375°F to 400°F) and oil the grates to prevent sticking.
4. Thread marinated chicken, pineapple chunks, and bell pepper pieces alternately onto skewers.
5. Grill skewers for 5-7 minutes on each side, or until chicken is fully cooked (internal temperature of 165°F) and has a nice char.
6. While grilling, brush skewers with remaining marinade during the first few minutes for extra flavor.
7. Let skewers rest for 5 minutes before serving to allow juices to redistribute.

Lusciously tender with a caramelized exterior, these skewers boast a harmonious blend of sweet and tangy notes. Serve them over a bed of coconut rice for an island-inspired meal that transports your taste buds to the tropics.

Slow Cooker Huli-Huli Chicken Thighs

Let’s dive into making Slow Cooker Huli-Huli Chicken Thighs, a dish that brings the tropical flavors of Hawaii right to your kitchen with minimal effort. This recipe is perfect for beginners, offering a hands-off approach that doesn’t skimp on taste.

Ingredients

• For the sauce:
  • 1 cup pineapple juice
  • 1/2 cup soy sauce
  • 1/2 cup brown sugar
  • 1/4 cup ketchup
  • 2 tbsp rice vinegar
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
• For the chicken:
  • 6 bone-in, skin-on chicken thighs
  • 1 tbsp vegetable oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. In a medium bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, garlic, and ginger to make the Huli-Huli sauce. Set aside.
2. Season the chicken thighs with salt and pepper on both sides.
3. Heat vegetable oil in a large skillet over medium-high heat. Sear the chicken thighs, skin-side down, for 3-4 minutes until golden brown. Flip and sear the other side for 2 minutes. Transfer to the slow cooker.
4. Pour the prepared Huli-Huli sauce over the chicken in the slow cooker, ensuring each piece is well coated.
5. Cover and cook on LOW for 6 hours or on HIGH for 3 hours, until the chicken is tender and reaches an internal temperature of 165°F.
6. Optional: For a thicker sauce, transfer the cooked chicken to a plate. Pour the sauce into a saucepan and simmer over medium heat for 10 minutes until reduced by half.
7. Serve the chicken thighs with the sauce drizzled over the top. Garnish with sliced green onions and sesame seeds if desired.

Unbelievably tender and packed with sweet and savory flavors, these Slow Cooker Huli-Huli Chicken Thighs are a crowd-pleaser. Serve them over a bed of steamed rice with a side of grilled pineapple for an extra tropical twist.

Spicy Huli-Huli Chicken Wings

Begin by exploring the vibrant flavors of Spicy Huli-Huli Chicken Wings, a dish that combines the sweetness of pineapple with the heat of chili to create a perfect balance. This recipe is designed for beginners, guiding you through each step to ensure delicious results.

Ingredients

• For the marinade:
  • 1 cup pineapple juice
  • 1/4 cup soy sauce
  • 1/4 cup brown sugar
  • 2 tbsp ketchup
  • 1 tbsp fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 tsp chili flakes
• For the wings:
  • 2 lbs chicken wings
  • 1 tbsp vegetable oil
  • Salt to taste

Instructions

1. In a large bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, ginger, garlic, and chili flakes to create the marinade.
2. Add the chicken wings to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
4. Remove the wings from the marinade, reserving the marinade for later. Pat the wings dry with paper towels to ensure crispiness.
5. Toss the wings with vegetable oil and a pinch of salt, then arrange them on the prepared baking sheet in a single layer.
6. Bake for 25 minutes, then flip the wings and brush with the reserved marinade. Continue baking for another 20 minutes, or until the wings are golden and crispy.
7. While the wings bake, transfer the remaining marinade to a small saucepan. Bring to a boil over medium heat, then reduce to a simmer for 5 minutes to create a glaze.
8. Once the wings are done, brush them with the glaze before serving.

Here’s how these wings turn out: the exterior is irresistibly crispy with a sticky, sweet, and spicy glaze, while the inside remains juicy. Serve them atop a bed of rice with extra glaze on the side for dipping, or alongside a crisp salad to balance the heat.

Huli-Huli Chicken with Coconut Rice

Get ready to transport your taste buds to the tropics with this Huli-Huli Chicken paired with fluffy Coconut Rice. This dish combines the sweet and savory flavors of Hawaiian cuisine in a way that’s both easy to make and impossible to resist.

Ingredients

• For the Huli-Huli Chicken:
  • 1 cup ketchup
  • 1/2 cup soy sauce
  • 1/2 cup brown sugar
  • 1/4 cup pineapple juice
  • 2 tbsp ginger, grated
  • 2 garlic cloves, minced
  • 4 chicken thighs, bone-in and skin-on
• For the Coconut Rice:
  • 1 cup jasmine rice
  • 1 cup coconut milk
  • 1 cup water
  • 1/2 tsp salt

Instructions

1. Preheat your grill to medium heat, about 350°F, ensuring one side is cooler for indirect cooking.
2. In a bowl, whisk together ketchup, soy sauce, brown sugar, pineapple juice, ginger, and garlic to make the Huli-Huli sauce. Tip: For a smoother sauce, blend the ingredients until fully combined.
3. Place chicken thighs on the cooler side of the grill, skin side up, and brush generously with the sauce. Close the lid and cook for 30 minutes.
4. Flip the chicken, brush with more sauce, and move to the direct heat side. Grill for another 10 minutes, or until the internal temperature reaches 165°F. Tip: Keep a spray bottle of water handy to tame any flare-ups.
5. While the chicken cooks, rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
6. In a saucepan, combine rinsed rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes. Tip: Resist the urge to peek; keeping the lid on ensures perfectly steamed rice.
7. Remove both the chicken and rice from heat. Let the chicken rest for 5 minutes before serving.

Vibrant and flavorful, the Huli-Huli Chicken boasts a sticky, caramelized exterior with juicy, tender meat inside, while the Coconut Rice is subtly sweet and aromatic. Serve this duo with a side of grilled pineapple for an extra tropical touch.

Baked Huli-Huli Chicken Drumsticks

You’ll find that these Baked Huli-Huli Chicken Drumsticks are a delightful way to bring a taste of the tropics to your dinner table, combining sweet and savory flavors in a dish that’s as fun to make as it is to eat.

Ingredients

• For the marinade:
  • 1 cup pineapple juice
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 1/4 cup ketchup
  • 2 tbsp fresh ginger, grated
  • 2 cloves garlic, minced
• For the chicken:
  • 8 chicken drumsticks
  • 1 tbsp vegetable oil

Instructions

1. In a large bowl, whisk together the pineapple juice, soy sauce, brown sugar, ketchup, ginger, and garlic to create the marinade.
2. Place the chicken drumsticks in a resealable plastic bag and pour the marinade over them. Seal the bag and refrigerate for at least 4 hours, or overnight for best results. Tip: Turning the bag occasionally ensures even marination.
3. Preheat your oven to 375°F (190°C) and line a baking sheet with aluminum foil for easy cleanup.
4. Remove the chicken from the marinade, letting excess drip off, and place them on the prepared baking sheet. Brush lightly with vegetable oil to promote browning.
5. Bake in the preheated oven for 35-40 minutes, turning once halfway through, until the chicken is golden brown and reaches an internal temperature of 165°F (74°C). Tip: Use a meat thermometer to check for doneness accurately.
6. While the chicken bakes, pour the remaining marinade into a small saucepan. Bring to a boil over medium heat, then reduce to a simmer for 5 minutes to create a glaze. Tip: Boiling the marinade kills any bacteria from the raw chicken, making it safe to use as a glaze.
7. Brush the glaze over the baked drumsticks during the last 5 minutes of cooking for a shiny, flavorful finish.

Unbelievably tender and bursting with the perfect balance of sweet and tangy, these drumsticks are best served over a bed of steamed rice with a side of grilled pineapple for an extra tropical twist.

Huli-Huli Chicken Lettuce Wraps

Mastering the art of Huli-Huli Chicken Lettuce Wraps begins with understanding the balance of sweet and savory flavors, wrapped in crisp lettuce for a refreshing bite. This guide will walk you through each step to achieve perfectly grilled chicken with a sticky glaze, ensuring a dish that’s as enjoyable to make as it is to eat.

Ingredients

• For the marinade:
  • 1 cup pineapple juice
  • 1/4 cup soy sauce
  • 1/4 cup brown sugar
  • 2 tbsp ketchup
  • 2 tbsp rice vinegar
  • 1 tbsp fresh ginger, grated
  • 2 cloves garlic, minced
• For the chicken:
  • 1.5 lbs boneless, skinless chicken thighs
• For serving:
  • 8 large lettuce leaves (such as butter or romaine)
  • 1/4 cup green onions, sliced
  • 1 tbsp sesame seeds

Instructions

1. In a medium bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, ginger, and garlic to create the marinade.
2. Place chicken thighs in a large resealable bag and pour the marinade over them. Seal the bag and marinate in the refrigerator for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat (375°F to 400°F). Remove chicken from the marinade, reserving the marinade for basting.
4. Grill chicken for 5-6 minutes per side, basting with reserved marinade during the last few minutes of cooking, until the internal temperature reaches 165°F.
5. Let the chicken rest for 5 minutes before slicing into thin strips.
6. Arrange lettuce leaves on a serving platter, divide sliced chicken among them, and garnish with green onions and sesame seeds.

Vibrant and juicy, these Huli-Huli Chicken Lettuce Wraps offer a delightful contrast between the tender, flavorful chicken and the crisp, fresh lettuce. Serve them with a side of extra marinade for dipping to elevate the experience.

Grilled Huli-Huli Chicken Salad

Now, let’s dive into creating a vibrant Grilled Huli-Huli Chicken Salad that’s perfect for summer gatherings. This dish combines the smoky flavors of grilled chicken with a sweet and tangy Huli-Huli sauce, all tossed over a fresh salad for a refreshing meal.

Ingredients

• For the Huli-Huli Sauce:
  • 1 cup ketchup
  • 1/2 cup soy sauce
  • 1/2 cup brown sugar
  • 1/4 cup chicken broth
  • 1 tbsp fresh ginger, grated
  • 2 cloves garlic, minced
• For the Chicken and Salad:
  • 4 boneless, skinless chicken breasts
  • 8 cups mixed salad greens
  • 1 cup pineapple chunks
  • 1/2 cup sliced red onion
  • 1/4 cup cilantro, chopped

Instructions

1. In a medium bowl, whisk together ketchup, soy sauce, brown sugar, chicken broth, ginger, and garlic to make the Huli-Huli sauce. Tip: For a smoother sauce, blend the ingredients in a food processor.
2. Reserve 1/2 cup of the sauce for serving; pour the remaining over the chicken breasts in a shallow dish. Cover and marinate in the refrigerator for at least 1 hour, turning once. Tip: Marinating overnight will enhance the flavor.
3. Preheat your grill to medium-high heat (about 375°F). Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F. Tip: Avoid flipping the chicken more than once to get perfect grill marks.
4. Let the chicken rest for 5 minutes before slicing it against the grain.
5. In a large bowl, toss the salad greens with pineapple chunks, red onion, and cilantro. Top with sliced chicken and drizzle with the reserved Huli-Huli sauce.

Outstanding in both flavor and presentation, this Grilled Huli-Huli Chicken Salad offers a delightful contrast of smoky, sweet, and tangy notes. Serve it in a hollowed-out pineapple for an extra tropical touch that’s sure to impress.

Huli-Huli Chicken Sliders with Sweet Rolls

Let’s dive into making these irresistible Huli-Huli Chicken Sliders with Sweet Rolls, a perfect blend of sweet and savory flavors that’ll be the star of any gathering. This recipe breaks down into simple, manageable steps, ensuring even beginners can achieve delicious results.

Ingredients

• For the marinade: 1 cup soy sauce, 1 cup brown sugar, 1/2 cup ketchup, 1/4 cup sherry, 1/4 cup water, 2 cloves garlic (minced), 1 tbsp ginger (grated)
• For the chicken: 2 lbs boneless, skinless chicken thighs
• For assembling: 12 sweet rolls, 1 cup pineapple slices (drained), 1/2 cup green onions (sliced)

Instructions

1. In a large bowl, whisk together soy sauce, brown sugar, ketchup, sherry, water, garlic, and ginger to create the marinade. Tip: For a smoother marinade, you can blend the ingredients.
2. Add the chicken thighs to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 4 hours, or overnight for best results. Tip: Turning the chicken halfway through marinating ensures even flavor absorption.
3. Preheat your grill to medium-high heat (375°F). Remove chicken from marinade, reserving the marinade for basting.
4. Grill chicken for 6-7 minutes per side, basting with reserved marinade after flipping. Tip: Avoid basting in the last 5 minutes to ensure the chicken is cooked safely.
5. Once chicken reaches an internal temperature of 165°F, remove from grill and let rest for 5 minutes before slicing.
6. Slice the chicken into strips suitable for sliders. Toast the sweet rolls lightly on the grill for added texture.
7. Assemble sliders by placing chicken strips on the bottom half of each roll, topping with a pineapple slice and a sprinkle of green onions, then covering with the top half of the roll.

What makes these sliders stand out is the juicy, flavorful chicken paired with the sweetness of the rolls and pineapple, creating a delightful contrast. Serve them with a side of extra marinade for dipping to elevate the experience.

Huli-Huli Chicken and Veggie Stir-Fry

Zesty flavors come alive in this Huli-Huli Chicken and Veggie Stir-Fry, a dish that combines the sweet and savory tastes of Hawaii with the quick cooking techniques of stir-frying. Perfect for a weeknight dinner, this recipe guides you through each step to ensure a delicious outcome.

Ingredients

• For the marinade:
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 1/4 cup ketchup
  • 1/4 cup pineapple juice
  • 2 tbsp rice vinegar
  • 2 cloves garlic, minced
  • 1 tbsp ginger, grated
• For the stir-fry:
  • 1 lb chicken breast, cut into 1-inch pieces
  • 2 tbsp vegetable oil
  • 2 cups mixed vegetables (bell peppers, broccoli, carrots), sliced
  • 1/2 cup pineapple chunks

Instructions

1. In a medium bowl, whisk together soy sauce, brown sugar, ketchup, pineapple juice, rice vinegar, garlic, and ginger to make the marinade.
2. Add chicken pieces to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
3. Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat until shimmering.
4. Remove chicken from marinade, reserving the marinade. Add chicken to the skillet and cook for 5-7 minutes, until browned and cooked through. Transfer to a plate.
5. Heat remaining 1 tbsp of oil in the same skillet. Add mixed vegetables and pineapple chunks, stirring frequently for 3-4 minutes until vegetables are tender-crisp.
6. Return chicken to the skillet. Add reserved marinade and bring to a boil. Reduce heat and simmer for 2-3 minutes, until sauce thickens slightly.

Great for serving over a bed of steamed rice, this Huli-Huli Chicken and Veggie Stir-Fry offers a delightful contrast of textures, from the tender chicken to the crisp vegetables, all coated in a glossy, flavorful sauce. For an extra touch, garnish with sesame seeds or sliced green onions.

Sweet and Tangy Huli-Huli Chicken Kabobs

Preparing these Sweet and Tangy Huli-Huli Chicken Kabobs is a delightful way to bring a taste of the tropics to your table. Perfect for beginners, this recipe breaks down each step to ensure your kabobs are bursting with flavor and cooked to perfection.

Ingredients

• For the marinade:
  • 1 cup pineapple juice
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 1/4 cup ketchup
  • 2 tbsp rice vinegar
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
• For the kabobs:
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 pineapple, cut into 1-inch chunks
  • Bamboo skewers, soaked in water for 30 minutes

Instructions

1. In a medium bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, garlic, and ginger to make the marinade.
2. Place chicken pieces in a large resealable bag and pour half of the marinade over them. Seal the bag and refrigerate for at least 2 hours, turning occasionally. Reserve the remaining marinade for basting.
3. Preheat your grill to medium-high heat (375°F to 400°F).
4. Thread marinated chicken, bell pepper, and pineapple alternately onto the soaked skewers.
5. Grill the kabobs for 10-12 minutes, turning every 2-3 minutes and basting with the reserved marinade after each turn, until the chicken is cooked through and has reached an internal temperature of 165°F.
6. Let the kabobs rest for 5 minutes before serving to allow the juices to redistribute.

Vibrant and juicy, these kabobs offer a perfect balance of sweet and tangy flavors with a slight char from the grill. Serve them over a bed of rice or with a side of grilled vegetables for a complete meal that transports you straight to a Hawaiian luau.

Huli-Huli Chicken Pizza with Pineapple

Get ready to embark on a culinary adventure that combines the smoky sweetness of Huli-Huli chicken with the tropical zest of pineapple on a pizza. This recipe is perfect for those who love a twist on classic flavors and are eager to try something new in their kitchen.

Ingredients

• For the crust:
  • 1 1/2 cups all-purpose flour
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1 tbsp olive oil
  • 1/2 cup warm water (110°F)
  • 1 tsp active dry yeast
• For the sauce:
  • 1/2 cup ketchup
  • 2 tbsp soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp ginger, minced
  • 1 garlic clove, minced
• For the topping:
  • 1 cup cooked Huli-Huli chicken, shredded
  • 1/2 cup pineapple chunks
  • 1 cup mozzarella cheese, shredded
  • 1/4 cup red onion, thinly sliced
  • 1 tbsp cilantro, chopped

Instructions

1. In a small bowl, dissolve sugar and yeast in warm water. Let sit for 5 minutes until frothy.
2. In a large bowl, mix flour and salt. Add the yeast mixture and olive oil, stirring until a dough forms.
3. Knead the dough on a floured surface for 5 minutes until smooth. Place in a greased bowl, cover, and let rise in a warm place for 1 hour.
4. Preheat oven to 475°F. Roll out the dough on a floured surface to a 12-inch circle and transfer to a baking sheet.
5. In a small saucepan over medium heat, combine ketchup, soy sauce, brown sugar, ginger, and garlic. Simmer for 5 minutes, then spread over the dough.
6. Top the sauce with shredded chicken, pineapple chunks, red onion, and mozzarella cheese.
7. Bake for 12-15 minutes until the crust is golden and the cheese is bubbly.
8. Garnish with chopped cilantro before serving.

Out of the oven, this pizza boasts a crispy crust with a chewy interior, topped with a harmonious blend of sweet, savory, and smoky flavors. Serve it with a side of extra Huli-Huli sauce for dipping to elevate the experience.

Huli-Huli Chicken Tacos with Mango Salsa

Venturing into the world of fusion cuisine brings us to a delightful combination of Hawaiian and Mexican flavors with these Huli-Huli Chicken Tacos topped with a refreshing Mango Salsa. Perfect for a summer evening, this dish balances sweet, savory, and tangy notes in every bite.

Ingredients

• For the Huli-Huli Chicken:
  • 1.5 lbs boneless, skinless chicken thighs
  • 1/2 cup soy sauce
  • 1/2 cup brown sugar
  • 1/4 cup ketchup
  • 1/4 cup chicken broth
  • 2 tbsp fresh ginger, grated
  • 2 cloves garlic, minced
• For the Mango Salsa:
  • 1 large mango, diced
  • 1/2 red onion, finely chopped
  • 1 jalapeño, seeded and minced
  • 1/4 cup cilantro, chopped
  • 2 tbsp lime juice
• For Serving:
  • 8 small flour tortillas
  • 1 cup shredded cabbage

Instructions

1. In a bowl, whisk together soy sauce, brown sugar, ketchup, chicken broth, ginger, and garlic to make the Huli-Huli sauce.
2. Place chicken thighs in a resealable bag and pour half of the sauce over them. Marinate in the refrigerator for at least 1 hour, turning occasionally.
3. Preheat grill to medium-high heat (375°F). Grill chicken for 6-7 minutes per side, basting with reserved sauce, until internal temperature reaches 165°F.
4. While chicken cooks, combine mango, red onion, jalapeño, cilantro, and lime juice in a bowl to make the salsa.
5. Let chicken rest for 5 minutes before slicing into strips.
6. Warm tortillas on the grill for about 30 seconds per side.
7. Assemble tacos by placing cabbage on tortillas, topping with chicken, and finishing with mango salsa.

Layers of tender, smoky chicken against the crisp freshness of cabbage and the sweet heat of mango salsa make these tacos a standout. Serve them with a side of grilled pineapple for an extra tropical twist.

Huli-Huli Chicken Rice Bowl

Always looking for a way to bring a taste of the tropics into your kitchen? This Huli-Huli Chicken Rice Bowl combines juicy, flavorful chicken with a sweet and tangy glaze, served over a bed of fluffy rice for a meal that’s as satisfying as it is simple to make.

Ingredients

• For the chicken:
  • 1 lb boneless, skinless chicken thighs
  • 1/4 cup soy sauce
  • 1/4 cup ketchup
  • 1/4 cup brown sugar
  • 2 tbsp honey
  • 1 tbsp grated ginger
  • 2 cloves garlic, minced
• For the rice bowl:
  • 2 cups cooked white rice
  • 1 tbsp vegetable oil
  • 1/2 cup pineapple chunks
  • 2 green onions, sliced
  • 1 tbsp sesame seeds

Instructions

1. In a bowl, whisk together soy sauce, ketchup, brown sugar, honey, ginger, and garlic to make the Huli-Huli sauce.
2. Place chicken thighs in a resealable bag and pour half of the sauce over them. Seal and marinate in the refrigerator for at least 1 hour, turning occasionally.
3. Heat vegetable oil in a large skillet over medium-high heat. Remove chicken from marinade, letting excess drip off, and cook for 5-6 minutes per side until internal temperature reaches 165°F.
4. Brush chicken with remaining sauce during the last 2 minutes of cooking, turning once to glaze both sides.
5. Slice the cooked chicken into strips.
6. Divide cooked rice among bowls, top with sliced chicken, pineapple chunks, green onions, and sesame seeds.

Here’s how it turns out: The chicken is irresistibly sticky and caramelized, with a perfect balance of sweet and savory flavors. Serve it with extra pineapple on the side for a refreshing contrast, or add a drizzle of sriracha for a spicy kick.

Grilled Huli-Huli Chicken Sandwich

Always looking for a way to bring a taste of the tropics to your table? This Grilled Huli-Huli Chicken Sandwich combines sweet, tangy, and smoky flavors in a dish that’s as fun to make as it is to eat. Let’s break down the process into simple, manageable steps to ensure your sandwich is a hit.

Ingredients

• For the marinade:
  • 1 cup pineapple juice
  • 1/4 cup soy sauce
  • 1/4 cup ketchup
  • 1/4 cup brown sugar
  • 2 tbsp rice vinegar
  • 2 cloves garlic, minced
  • 1 tsp ginger, grated
• For the sandwich:
  • 4 boneless, skinless chicken breasts
  • 4 hamburger buns
  • 1 tbsp vegetable oil
  • 4 pineapple rings
  • 4 lettuce leaves
  • 4 slices of red onion

Instructions

1. In a medium bowl, whisk together pineapple juice, soy sauce, ketchup, brown sugar, rice vinegar, garlic, and ginger to make the marinade.
2. Place chicken breasts in a resealable plastic bag and pour the marinade over them. Seal the bag and refrigerate for at least 2 hours, turning occasionally.
3. Preheat your grill to medium-high heat (about 375°F) and lightly oil the grates with vegetable oil to prevent sticking.
4. Remove chicken from the marinade, letting excess drip off. Reserve the marinade for basting.
5. Grill chicken for 6-7 minutes per side, basting with reserved marinade during the last few minutes of cooking, until internal temperature reaches 165°F.
6. Grill pineapple rings for 2-3 minutes per side until lightly charred.
7. Toast the hamburger buns on the grill for about 1 minute until lightly golden.
8. Assemble the sandwiches by placing a lettuce leaf on the bottom bun, followed by the grilled chicken, a pineapple ring, and a slice of red onion. Top with the other half of the bun.

Delight in the juicy, flavorful chicken paired with the sweetness of pineapple and the crunch of fresh lettuce and onion. For an extra kick, serve with a side of spicy mayo or a tropical fruit salad.

Huli-Huli Chicken Meatballs

You’ve probably heard of Huli-Huli Chicken, but have you ever tried it in meatball form? These Huli-Huli Chicken Meatballs are a fun twist on the classic Hawaiian dish, combining the sweet and savory flavors of the original with the convenience and versatility of meatballs. Perfect for parties, weeknight dinners, or meal prep, these meatballs are sure to become a new favorite.

Ingredients

• For the meatballs:
  • 1 lb ground chicken
  • 1/2 cup panko breadcrumbs
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 tbsp ginger, grated
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the Huli-Huli sauce:
  • 1/2 cup ketchup
  • 1/4 cup soy sauce
  • 1/4 cup brown sugar
  • 2 tbsp pineapple juice
  • 1 tbsp rice vinegar
  • 1 clove garlic, minced
  • 1 tsp ginger, grated

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the ground chicken, panko breadcrumbs, egg, minced garlic, grated ginger, salt, and black pepper. Mix until just combined to avoid tough meatballs.
3. Shape the mixture into 1-inch meatballs and place them on the prepared baking sheet, spacing them about 1 inch apart.
4. Bake the meatballs for 20 minutes, or until they are cooked through and lightly browned.
5. While the meatballs bake, prepare the Huli-Huli sauce by combining the ketchup, soy sauce, brown sugar, pineapple juice, rice vinegar, minced garlic, and grated ginger in a small saucepan over medium heat. Stir until the sugar dissolves and the sauce thickens slightly, about 5 minutes.
6. Once the meatballs are done baking, toss them in the Huli-Huli sauce until evenly coated.
7. Return the coated meatballs to the baking sheet and broil on high for 2-3 minutes, watching closely to prevent burning, until the sauce is sticky and caramelized.

Every bite of these Huli-Huli Chicken Meatballs offers a juicy interior with a sticky, caramelized exterior that’s packed with flavor. Serve them over rice with a side of grilled pineapple for a complete Hawaiian-inspired meal, or skewer them with toothpicks for an easy appetizer.

Huli-Huli Chicken Stuffed Bell Peppers

Huli-Huli chicken stuffed bell peppers are a delightful twist on a classic dish, combining the sweet and tangy flavors of Huli-Huli sauce with the hearty satisfaction of stuffed peppers. Here’s how to make them step by step.

Ingredients

• For the Huli-Huli sauce:
  • 1 cup ketchup
  • 1/2 cup soy sauce
  • 1/2 cup brown sugar
  • 1/4 cup pineapple juice
  • 2 tbsp ginger, grated
  • 2 garlic cloves, minced
• For the stuffed peppers:
  • 4 large bell peppers, tops cut off and seeds removed
  • 2 cups cooked chicken, shredded
  • 1 cup cooked rice
  • 1/2 cup Huli-Huli sauce
  • 1/2 cup shredded cheese

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a medium bowl, whisk together ketchup, soy sauce, brown sugar, pineapple juice, ginger, and garlic to make the Huli-Huli sauce. Tip: For a smoother sauce, blend the ingredients until smooth.
3. In a large bowl, mix the shredded chicken, cooked rice, and 1/2 cup of the Huli-Huli sauce until well combined.
4. Stuff each bell pepper with the chicken and rice mixture, then place them in a baking dish. Tip: For even cooking, choose bell peppers that are similar in size.
5. Pour the remaining Huli-Huli sauce over the stuffed peppers, then sprinkle with shredded cheese.
6. Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the cheese is bubbly and slightly golden. Tip: To prevent the peppers from tipping over, you can slice a thin piece off the bottom to create a flat surface.

These Huli-Huli chicken stuffed bell peppers offer a perfect balance of sweet, tangy, and savory flavors, with the peppers adding a lovely crunch. Serve them with a side of extra Huli-Huli sauce for dipping, or over a bed of greens for a lighter meal.

Huli-Huli Chicken Pasta Salad

Zesty and vibrant, this Huli-Huli Chicken Pasta Salad combines the tropical flavors of Hawaii with the comfort of a pasta salad, perfect for summer gatherings or a refreshing weeknight dinner.

Ingredients

• For the chicken:
  • 1 lb boneless, skinless chicken breasts
  • 1/2 cup Huli-Huli sauce (store-bought or homemade)
• For the pasta salad:
  • 8 oz fusilli pasta
  • 1 cup diced pineapple
  • 1/2 cup diced red bell pepper
  • 1/4 cup sliced green onions
  • 1/4 cup chopped cilantro
• For the dressing:
  • 1/4 cup Huli-Huli sauce
  • 2 tbsp mayonnaise
  • 1 tbsp apple cider vinegar

Instructions

1. Preheat your grill to medium-high heat (375°F).
2. Brush the chicken breasts with 1/2 cup Huli-Huli sauce and grill for 6-7 minutes per side, or until the internal temperature reaches 165°F. Tip: Let the chicken rest for 5 minutes before dicing to retain juices.
3. While the chicken cooks, bring a large pot of salted water to a boil and cook the fusilli pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
4. In a large bowl, combine the cooked pasta, diced chicken, pineapple, red bell pepper, green onions, and cilantro.
5. In a small bowl, whisk together 1/4 cup Huli-Huli sauce, mayonnaise, and apple cider vinegar until smooth. Pour over the pasta salad and toss to coat evenly. Tip: For best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving.
6. Serve the salad chilled, garnished with additional cilantro if desired. Tip: For a crunchier texture, add toasted macadamia nuts right before serving.

Delightfully tangy and sweet, this Huli-Huli Chicken Pasta Salad offers a perfect balance of flavors with a creamy yet light dressing. The juicy pineapple and crisp bell peppers add a refreshing crunch, making it a standout dish for any occasion.

Huli-Huli Chicken Quesadillas

Gather around, food enthusiasts! Today, we’re diving into the delicious world of Huli-Huli Chicken Quesadillas, a perfect blend of Hawaiian and Mexican cuisines that’s sure to tantalize your taste buds. This recipe is straightforward, making it ideal for beginners eager to expand their cooking repertoire.

Ingredients

• For the Huli-Huli Chicken:
  • 1 lb boneless, skinless chicken thighs
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 1/4 cup ketchup
  • 1/4 cup pineapple juice
  • 2 cloves garlic, minced
  • 1 tbsp ginger, grated
• For the Quesadillas:
  • 4 large flour tortillas
  • 2 cups shredded Monterey Jack cheese
  • 1/2 cup cilantro, chopped
  • 1 tbsp vegetable oil

Instructions

1. In a bowl, whisk together soy sauce, brown sugar, ketchup, pineapple juice, garlic, and ginger to create the Huli-Huli marinade.
2. Add the chicken thighs to the marinade, ensuring they’re fully coated. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat (375°F). Grill the marinated chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F. Let rest for 5 minutes before slicing thinly.
4. Heat a large skillet over medium heat. Brush one side of a tortilla with vegetable oil and place it oil-side down in the skillet.
5. Sprinkle half of the tortilla with cheese, then add a layer of sliced Huli-Huli chicken and a sprinkle of cilantro. Fold the tortilla over and press gently.
6. Cook for 2-3 minutes per side, or until the tortilla is golden brown and the cheese is melted. Repeat with the remaining tortillas and ingredients.
7. Tip: For extra crispiness, press down on the quesadilla with a spatula while cooking. Tip: Let the quesadilla sit for a minute before cutting to allow the cheese to set. Tip: Serve with a side of extra Huli-Huli sauce for dipping.

With its crispy exterior and juicy, flavorful filling, these Huli-Huli Chicken Quesadillas are a crowd-pleaser. Try serving them with a side of pineapple salsa for an extra tropical twist.

Huli-Huli Chicken Teriyaki Bowl

Today, we’re diving into the delicious world of Hawaiian-inspired cuisine with a dish that’s as fun to make as it is to eat. This Huli-Huli Chicken Teriyaki Bowl combines the sweet and savory flavors of teriyaki with the smoky char of grilled chicken, all served over a bed of fluffy rice.

Ingredients

• For the marinade:
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 1/4 cup pineapple juice
  • 2 tbsp ketchup
  • 1 tbsp garlic, minced
  • 1 tbsp ginger, grated
• For the chicken:
  • 2 lbs chicken thighs, boneless and skinless
• For serving:
  • 2 cups cooked white rice
  • 1/4 cup green onions, sliced
  • 1 tbsp sesame seeds

Instructions

1. In a medium bowl, whisk together soy sauce, brown sugar, pineapple juice, ketchup, garlic, and ginger to create the marinade.
2. Place chicken thighs in a large resealable bag and pour the marinade over them. Seal the bag and refrigerate for at least 2 hours, or overnight for best flavor.
3. Preheat your grill to medium-high heat (about 375°F). Remove chicken from marinade, reserving marinade for basting.
4. Grill chicken for 6-7 minutes per side, basting with reserved marinade every few minutes, until internal temperature reaches 165°F.
5. Let chicken rest for 5 minutes before slicing against the grain.
6. Divide cooked rice among bowls, top with sliced chicken, and garnish with green onions and sesame seeds.

Just imagine the tender, juicy chicken with its caramelized edges, paired with the sticky sweetness of the teriyaki sauce, all balanced by the freshness of green onions. For an extra touch, serve with a side of grilled pineapple to echo the marinade’s flavors.

Summary

Grilling enthusiasts, your search for the perfect Huli-Huli chicken ends here! With 20 mouthwatering recipes to choose from, there’s something for every taste and occasion. We invite you to fire up the grill, try these delicious dishes, and share your favorites in the comments below. Don’t forget to pin this article on Pinterest to keep these tasty ideas handy for your next barbecue adventure. Happy grilling!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.