If you want to make your grilled chicken taste like something from a Hawaiian beach party, this Huli Huli sauce is perfect for you. It’s sweet, a little tangy, full of flavor, and super simple to make at home. Whether you’re cooking for your family or planning a BBQ with friends, this marinade is sure to wow everyone.
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What Is Huli Huli Chicken?
Huli Huli Chicken is a famous Hawaiian grilled chicken dish. The name “Huli Huli” means “turn turn” in Hawaiian. That’s because the chicken is turned repeatedly on the grill while being brushed with a special sauce. The result? Juicy chicken with a smoky, sticky, and flavorful glaze that makes your mouth water!
Why Make Huli Huli Sauce at Home?
Store-bought sauces can taste too salty or too fake. When you make your own Huli Huli sauce, you get to choose every ingredient. You can make it sweeter, spicier, or just the way you like it. Additionally, it tastes fresher and contains no preservatives or artificial chemicals.
The Story Behind Huli Huli Chicken
The story goes back to the 1950s in Hawaii. A man named Ernest Morgado made this dish for a group gathering, and everyone loved it. He continued to make it for local events and fundraisers. Soon, Huli Huli Chicken became a favorite across the islands—and now, it’s loved all over the world.
What Does Huli Huli Sauce Taste Like?
Huli Huli sauce is a beautiful mix of:
- Sweet – thanks to pineapple juice and brown sugar
- Savory – from soy sauce and garlic
- Tangy – from ketchup and a little acidity
- Spicy (if you want) – you can add chili flakes or hot sauce
It’s like a mix between barbecue sauce and teriyaki, but lighter and fruitier.
Key Ingredients in Huli Huli Sauce
Let’s break down what goes into this tasty sauce:
1. Pineapple Juice
This is the heart of the sauce. It brings a sweet and tropical flavor. Use real pineapple juice—100%, no added sugar—for the best taste.
2. Soy Sauce
This adds saltiness and deep savory flavor. If you’re watching your salt, go for a low-sodium version.
3. Brown Sugar
It balances the tangy flavors and gives the sauce a hint of caramel.
4. Ketchup
Ketchup adds body to the sauce and makes it a little tangy and sweet. It also helps give that shiny, sticky finish.
5. Fresh Garlic and Ginger
These two ingredients bring a burst of bold, fresh flavor. They’re what give Huli Huli sauce its signature kick.
Optional Ingredients for Extra
- Chili flakes or sriracha for heat
- Rice vinegar for added acidity
- Sesame oil for depth
Equipment You’ll Need
- A medium mixing bowl
- Measuring spoons and cups
- A whisk or hand blender
- Airtight jar or container for storage
Step-by-Step Recipe
Ingredients:
- 1 cup pineapple juice (100% juice)
- ½ cup soy sauce
- ½ cup brown sugar
- ⅓ cup ketchup
- 2 tablespoons rice vinegar (optional)
- 2 teaspoons minced garlic
- 2 teaspoons grated ginger
- 1 tablespoon sesame oil (optional)
- Chili flakes to taste (optional)
Instructions:
- In a mixing bowl, whisk together all ingredients until sugar is dissolved.
- Taste and adjust—add more pineapple juice for sweetness, more soy sauce for salt.
- Use immediately as a marinade or store in a sealed container in the fridge.
Storage Instructions:
- Refrigerate for up to 1 week.
- For longer storage, freeze in small portions.
Tips for the Perfect Marinade
How Long to Marinate Chicken
Marinate chicken for at least 2 hours, but ideally overnight. The longer it sits, the more flavor seeps in.
Marinate vs. Baste: What’s the Difference?
Marinate to infuse flavor inside, baste to build flavor on the outside while cooking. Do both for the best results.
Ideal Cuts of Chicken for Grilling
Bone-in thighs or drumsticks hold up best. Breast meat can be used but requires careful cooking to avoid dryness.
Cooking with Huli Huli Sauce
Grilling Tips for Authentic Flavor
Grill over medium heat, basting frequently and turning often. Be patient—sugar burns easily, so avoid high heat.
Baking and Pan-Frying Options
No grill? No problem. Bake in the oven at 375°F for 30–35 minutes or pan-fry over medium heat, flipping and basting often.
Make It Your Own
Spicy Version
Add chili flakes, hot sauce, or minced jalapeños for those who love heat.
Low-Sugar or Sugar-Free Alternative
Use monk fruit sweetener or stevia and reduce the ketchup slightly.
Vegan Adaptation
Swap soy sauce for tamari and omit fish-based ingredients. Great on tofu or grilled veggies.
Serving Suggestions
What Goes Well with Huli Huli Chicken?
- Steamed white rice
- Grilled pineapple slices
- Hawaiian macaroni salad
- Cabbage slaw
Hawaiian Side Dishes to Try
- Lomi lomi salmon
- Poi
- Spam musubi
- Rice with furikake seasoning
Storage and Shelf Life
Refrigeration and Freezing Tips
Store the sauce in an airtight jar in the refrigerator for 5–7 days.
Freeze in ice cube trays for easy portioning and thaw as needed.
How Long Does It Last
- Fridge: Up to 1 week
- Freezer: Up to 3 months
Common Mistakes to Avoid
- Using too much sugar can cause burning on the grill
- Not marinating long enough leads to bland results
- Skipping the flip—“huli huli” means flip flip for a reason!
Nutritional Information (per 2 tablespoons)
- Calories: ~50
- Sugar: ~8g
- Sodium: ~400mg
- Fat: ~1g
This will vary based on ingredients and portion size.
Conclusion
Homemade Huli Huli sauce is the secret to unlocking Hawaiian flavor in your kitchen. It’s sweet, tangy, and deeply satisfying—ideal for backyard grilling, meal prep, or a quick dinner upgrade. Once you try it, you’ll be hooked.
Easy Huli Huli Sauce Recipe for Juicy Grilled Chicken
Bring the flavors of Hawaii with this Huli Huli Sauce. Sweet from pineapple juice, tangy from vinegar, and savory from soy sauce.
Ingredient
Instructions
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1. Combine Ingredients
In a medium saucepan, whisk together pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, ginger, garlic, sesame oil, and red pepper flakes if using.
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2. Simmer & Thicken
Place over medium heat and bring to a gentle simmer. Stir occasionally for 3–5 minutes, until the sugar dissolves and the sauce slightly thickens.
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3. Reserve & Marinate
Set aside ½ cup of the sauce for basting later. Pour the remaining sauce into a zip-top bag or shallow dish. Add chicken, seal, and refrigerate for at least 2 hours (overnight for best flavor).
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4. Grill the Chicken
Preheat grill to medium-high heat. Remove chicken from marinade and grill for 6–8 minutes per side, basting with the reserved sauce during the last few minutes.
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5. Serve & Enjoy
Garnish with green onions or sesame seeds and serve hot with rice, grilled veggies, or a fresh salad.
Note
Expert Tips
- Pineapple juice is the star—don’t substitute it!
- For a thicker glaze, simmer the sauce for 2–3 extra minutes.
- Works beautifully with pork chops or even shrimp.
- For extra smoky flavor, use a charcoal grill.
Tried this Huli Huli sauce on grilled chicken last weekend—it was amazing! Sweet, tangy, and oh-so flavorful, without any extra effort. Everything turned out juicy and delicious. Already planning to make it again for our next BBQ!