Name: Huli Huli Chicken with Pineapple Sauce Recipe
Prep time: 12 h 25 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Hawaiian
Ingredients: 1 whole chicken, 4-5 pounds, spatchcocked and halved; 3 cups pineapple juice, canned or jarred (NOT fresh); 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 taste

Let me tell you, if you want to bring a burst of tropical sunshine to your dinner table, this Huli Huli Chicken with Pineapple Sauce Recipe is your ticket. Juicy chicken, tangy-sweet pineapple flavors, and that irresistible caramelized glaze—pure island magic right at home!

The image shows a white oval plate with three large grilled chicken halves arranged touching each other. Each chicken half has a shiny golden brown skin with darker grilled spots and is topped with small green onion slices scattered unevenly over the surface. On the upper left side of the plate, there is a small white cup filled with dark brown barbecue sauce, and a wooden spoon rests inside the cup. The plate sits on a white marbled surface with a folded white cloth with black grid lines partly underneath the plate. Nearby, two vintage knives with wooden handles lie on the cloth near the bottom left corner. 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 Huli Huli Chicken with Pineapple Sauce Recipe
Top Tip
How to Serve Huli Huli Chicken with Pineapple Sauce Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Huli Huli Chicken with Pineapple Sauce Recipe

Why You'll Love This Recipe

I remember the first time I nailed this grilled Huli Huli chicken; the sweet pineapple brine and smoky grill marks made it feel like a Hawaiian luau. It’s such a crowd-pleaser, and honestly, it’s easier than you’d think!

Flavor Explosion: The pineapple juice and brown sugar create a perfect balance of sweet and tangy that hugs every bite of chicken.
Juicy & Tender: Brining overnight guarantees that melt-in-your-mouth tenderness you crave.
Simple Prep: Spatchcocking might sound fancy but it’s straightforward and makes grilling so much better.
Versatile Meal: Great for weeknight dinners, weekend barbecues, or casual family gatherings with classic Hawaiian sides.

Ingredients & Why They Work

Gathering good-quality ingredients makes a huge difference here, so I always opt for canned or jarred pineapple juice rather than fresh—it’s all about that consistent sweet tang that really defines the flavor. Also, if you’re new to spatchcocking a chicken, don’t worry, it’s easy to master and well worth the effort.

Flat lay of a whole spatchcocked chicken halved, a fresh whole pineapple with green spiky leaves, a small white ceramic bowl filled with dark brown sugar, a small white ceramic bowl of bright red ketchup, a small white ceramic bowl of kosher salt crystals, a small white ceramic bowl of ground black pepper, and a small white ceramic bowl filled with golden pineapple juice, 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: Flattening the bird ensures even cooking and juicy meat every time.
Pineapple juice (canned or jarred): Provides that signature sweet and tangy backbone for both the brine and sauce.
Dark brown sugar: Gives depth and caramelization with a rich molasses flavor.
Ketchup (optional): Adds color and subtle sweetness in the brine and sauce.
Kosher salt: Essential for the brine to tenderize and season the chicken perfectly.
Ground black pepper: Adds just the right touch of spice.
Shoyu or soy sauce: Brings umami to the sauce, cutting through the sweetness nicely.
Cornstarch: Helps thicken the huli huli sauce to that luscious glaze consistency.
Garlic powder: Adds gentle savory notes without overpowering the sauce.
Cayenne pepper: Just a pinch for a subtle kick that wakes up your taste buds.

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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 the Huli Huli Chicken with Pineapple Sauce Recipe is how adaptable it is! Whether you’re cooking for a crowd or a quiet family dinner, you can easily tweak this classic Hawaiian favorite to fit your taste and lifestyle.

Variation: I love using bone-in thighs or drumsticks when I want a quicker cook time or if I’m grilling for a crowd. They soak up the huli huli flavors beautifully and stay incredibly juicy. Just remember to adjust grilling time accordingly!
Make it Spicy: Want a little extra kick? Add more cayenne pepper or a splash of hot sauce in the huli huli sauce. It really wakes up the tropical sweetness without overpowering it.
Oven Roasting: If outdoor grilling isn't an option, roasting the chicken at 425°F for about 1 hour gives you similar caramelization and tenderness. Just baste with the reserved pineapple brine every 20 minutes for that signature glaze.
Smoking: For a subtle smoky dimension, try smoking your chicken at 350°F for 35 to 40 minutes. Basting every 15 minutes helps keep the chicken moist and flavorful.
Prep Ahead: This recipe shines when you plan ahead—spatchcock and brine up to two days in advance, and prep the sauce up to a week before grilling. Less stress, more time to enjoy your feast!

Step-by-Step: How I Make Huli Huli Chicken with Pineapple Sauce Recipe

The dish shows two pieces of glazed chicken, one drumstick and one sliced thigh, with a shiny dark brown sauce and small green onion pieces sprinkled on top. To the left, there is a small mound of creamy, light yellow macaroni salad with bits of shredded carrot and some green onion pieces scattered on it. Below the macaroni salad, there is a small pile of mixed green leafy salad with some shredded orange carrot and bits of purple cabbage. All items are arranged on a white speckled round plate with a white marbled textured background. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Spatchcock and Halve Your Chicken

Start by patting your whole chicken dry with paper towels. Lay it breast-side down and carefully snip along each side of the backbone with sharp kitchen shears—this is the heart of spatchcocking. Once the backbone is removed, press down firmly on the breast to crack the wishbone and open the chicken flat. Slice it right down the middle to create two halves. Don’t forget to tuck those wing tips behind the breasts to keep them from burning while grilling. This prep not only helps the chicken cook evenly but also speeds up grilling time – win-win!

Step 2: The All-Important Pineapple Brine

Whisk together pineapple juice, dark brown sugar, ketchup (if using), and kosher salt to create the brine. Reserve one cup for basting later—that’s going to be your flavor booster during grilling! Submerge the chicken halves fully in the remaining brine. Cover and chill for at least 12 hours, or up to 48 hours if you want to prep early. This brine does magic—it tenderizes the meat and infuses it with that signature sweet tang that’s simply irresistible.

Step 3: Prep the Grill and Chicken

About an hour before cooking, remove the chicken from the fridge to let it come to room temperature. This helps ensure even cooking. Discard the brine and pat your chicken dry — moisture on the skin can prevent it from crisping up properly. Meanwhile, fire up your grill creating two zones: a hot direct heat side and a cooler indirect heat side. This setup lets you get that beautiful caramelized crust without burning the chicken.

Step 4: Whip Up Mom’s Huli Huli Sauce

Combine pineapple juice, brown sugar, soy sauce, ketchup, cornstarch, garlic powder, cayenne, kosher salt, and black pepper in a saucepan. Bring it to a boil over medium-high heat, then simmer on medium-low for 20 minutes, stirring occasionally. The sauce thickens into a glossy glaze that’s full of sweet, savory, and slightly spicy notes—the perfect finishing touch for your chicken.

Step 5: Grill, Rotate, and Baste!

Place the chicken halves breast-side up on the indirect heat side of the grill, as close to the direct heat as you can without over it. Close the lid and let the magic happen, rotating the chicken 180 degrees every 15 minutes for even cooking and beautiful grill marks. Each time you turn, generously baste the chicken with the reserved pineapple brine—this keeps the chicken juicy and adds layers of flavor. Cook until the thickest part of the breast registers 160°F on an instant-read thermometer, which usually takes about 60 minutes.

Step 6: Rest Before You Carve

Once off the grill, let your chicken rest for 5 to 10 minutes. This resting period lets the juices redistribute and the internal temperature to rise to a safe 165°F thanks to carryover cooking. Trust me, skipping this step means losing all that wonderful juiciness!

Step 7: Serve It Hawaiian Plate Lunch Style

Carve your perfectly grilled huli huli chicken and drizzle generously with that luscious pineapple sauce. Serve alongside fluffy white rice and a creamy Hawaiian mac salad to capture that authentic island plate lunch vibe. Each bite is a little tropical getaway—enjoy the sunshine on your plate!

Top Tip

Mastering the art of Huli Huli Chicken with Pineapple Sauce Recipe means paying attention to the details that make this dish truly shine. These tips come from hands-on experience and will help you get juicy, flavorful chicken every time.

Perfect Brining Time: Don’t skip the 12-hour minimum brine — it’s key to getting that tender, juicy chicken with a subtle tang from the pineapple juice.
Dry Pat, Don’t Skip Dry Pat: Before grilling, pat the chicken very dry with paper towels to achieve that crave-worthy caramelized, slightly charred skin without steaming it.
Rotate and Baste Often: Rotate the chicken every 15 minutes and baste with reserved pineapple brine. This keeps the chicken moist and builds those beautiful layers of flavor and color.
Don’t Rush Resting: Rest the chicken for 5-10 minutes after grilling. This carryover cooking step boosts the internal temp to a safe 165°F while letting juices redistribute for ultimate tenderness.

How to Serve Huli Huli Chicken with Pineapple Sauce Recipe

A clear glass rectangular dish holds three raw chicken wings fully soaked in a golden brown marinade with visible black pepper flakes on the skin. The dish is placed on a white marbled surface. Nearby, there is a small white bowl with ground black pepper and a small wooden bowl filled with white salt. Another glass bowl with more golden brown marinade is partially visible on the left side. The image shows a clean and simple setup focused on the marinating chicken wings. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Brighten up your plate with fresh garnishes like thinly sliced green onions or chopped fresh cilantro to add a pop of color and fresh herbal notes. A sprinkle of toasted sesame seeds also pairs beautifully with the sweet, tangy pineapple sauce and adds a bit of crunch. For a Hawaiian-inspired touch, a wedge of lime on the side lets guests add some zesty brightness.

Side Dishes

Nothing completes this dish better than classic Hawaiian sides. Serve your Huli Huli Chicken with steamed white rice to soak up the luscious pineapple sauce, and round it out with a creamy Hawaiian macaroni salad for that authentic plate lunch experience. Grilled pineapple rings, roasted veggies, or a crisp green salad also make wonderful companions.

Make Ahead and Storage

Storing Leftovers

Store any leftover Huli Huli Chicken in an airtight container in the refrigerator where it will keep well for up to 4 days. This gives you plenty of time to enjoy delicious chicken sandwiches, salads, or just a tasty reheat.

Freezing

You can freeze cooked chicken pieces ahead of time by wrapping them tightly in plastic wrap and placing them in a freezer-safe container or bag. Frozen chicken is best enjoyed within 2 months. Thaw safely overnight in the refrigerator before reheating.

Reheating

For best results, reheat Huli Huli Chicken gently in the microwave until warmed through. Alternatively, reheat in a 325°F oven covered loosely with foil to maintain moisture, checking often to avoid drying out.

Frequently Asked Questions:

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

It’s best to use canned or jarred pineapple juice because it has a consistent sweetness and acidity level that works perfectly in the brine and sauce. Fresh pineapple juice can vary and might alter the balance of flavors and the brining effectiveness.

Why is spatchcocking necessary for this recipe?

Spatchcocking opens the chicken up flat so it cooks more evenly and faster on the grill. This technique helps the marinade and heat penetrate better, ensuring juicy meat and evenly crisped skin.

Can I substitute other chicken cuts for the whole spatchcocked chicken?

Absolutely! Bone-in thighs, drumsticks, wings, or boneless breasts work well too. Just adjust grilling times accordingly and keep an eye on your internal temperature to make sure each cut is perfectly cooked.

How do I know when the chicken is done?

Use an instant-read thermometer inserted into the thickest part of the breast, avoiding bone, to check doneness. The chicken is done grilling at 160°F but should rest to reach a safe final internal temperature of 165°F during carryover cooking.

Final Thoughts

Bringing a taste of Hawai’i home with this Huli Huli Chicken with Pineapple Sauce Recipe is such a joyous experience—it’s like a little island vacation right in your backyard. The sweet and tangy flavors paired with that irresistible smoky char make every bite a celebration. Whether you’re gathering with family or just craving something exciting for dinner, this recipe never disappoints. So fire up the grill, grab some rice, and enjoy the aloha spirit on your plate!