Name: Crispy Grilled Huli Huli Chicken 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 canned pineapple juice (not fresh); 1/3 cup dark brown sugar; 1 tablespoon ketchup (optional, for color); 2 tablespoons kosher salt; 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 of cayenne pepper; 1/2 teaspoon kosher salt; Ground black pepper, to season

If you crave juicy chicken with a tropical twist, this Crispy Grilled Huli Huli Chicken Recipe is your new go-to. Imagine tender, flavorful chicken kissed by a sweet pineapple brine and caramelized on the grill—pure island magic right in your backyard!

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 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 made this grilled huli huli chicken more times than I can count, and each time it delivers that perfect balance of sweet, tangy, and smoky—all with beautifully crisped skin that’s just irresistible.

Authentic Hawaiian Flavor: The pineapple-based brine and homemade huli huli sauce bring traditional island vibes to your grill.
Juicy and Tender: Spatchcocking the chicken lets it cook evenly and soak up all that amazing marinade.
Perfect for Parties: Feeds 4-6 people, making it ideal for family dinners or summer cookouts.
Easy to Prep Ahead: You can brine the chicken overnight and even make the sauce in advance, so grilling day is stress-free.

Ingredients & Why They Work

Before you start, a quick note on the key ingredients. Using canned pineapple juice (not fresh) in the brine is crucial—it contains the right balance of sweetness and acidity without overpowering the chicken. Also, spatchcocking the chicken helps it cook faster and more evenly, so grab some sharp kitchen shears if you want to try it yourself.

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: This technique helps the chicken cook evenly and soak up all the flavor.
Canned pineapple juice: The base for the brine and sauce, packed with sweet tropical flavor and tenderizing acids.
Dark brown sugar: Adds caramelized sweetness that balances the tang and enhances that gorgeous grilled crust.
Ketchup (optional for color): Adds a lovely reddish hue and subtle depth in the brine and sauce.
Kosher salt: Essential for the brine to season and tenderize the meat thoroughly.
Ground black pepper: For a mild peppery kick that complements the sweet and savory profile.
Shoyu or soy sauce: Adds a salty umami boost in the huli huli sauce.
Cornstarch: Helps thicken the sauce to cling perfectly to the chicken.
Garlic powder and cayenne pepper: Provides subtle warmth and a hint of heat, rounding out the flavor.

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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 this Crispy Grilled Huli Huli Chicken Recipe is how easy it is to make it your own. Whether you want to keep it classic or mix things up with different cuts or cooking methods, there’s room to tailor it to your taste and schedule.

Variation: I love using bone-in thighs for a juicier, more indulgent bite. They grill faster and soak up that pineapple brine beautifully, giving each piece a caramelized, crispy skin that's absolutely irresistible.
Oven Roasting: When the weather isn’t cooperating or I’m short on time, roasting the chicken at 425 degrees F for 1 hour to 1 hour 10 minutes, with regular rotations and basting, gives me that same tangy, tender goodness without firing up the grill.
Smoking: For a special treat, smoking the chicken at 350 degrees F for 35-40 minutes adds a delicious smoky depth that’s perfect for entertaining or weekend cookouts.
Meal Prep Friendly: I often make the huli huli sauce and brine the chicken a day or two ahead — it cuts down active prep time when I’m ready to cook and lets those flavors develop even more.

Step-by-Step: How I Make Crispy Grilled Huli Huli Chicken 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 the Chicken

Start by patting your whole chicken dry with paper towels. Place it breast-side down on a sturdy cutting board and carefully use sharp kitchen shears to cut along each side of the backbone, removing it completely. Next, flip the chicken and press firmly on the breastbone to crack it open — you’ll hear a satisfying snap. Flip again so it lays flat, breast side up, then slice right through the breast to make two halves. Don’t forget to tuck the wing tips back behind the breasts to keep them from burning while grilling. This step helps the chicken cook more evenly and develop that signature crispy skin.

Step 2: Brine the Chicken Overnight

Mix together 3 cups canned pineapple juice, ⅓ cup dark brown sugar, 1 tablespoon ketchup (if you want that beautiful color), and 2 tablespoons kosher salt in a large bowl. Reserve 1 cup of this brine in a sealed container for basting later. Submerge the chicken halves in the remaining brine, cover tightly, and pop it in the fridge for at least 12 hours — or up to 48 if you’re planning ahead. The pineapple juice tenderizes and infuses a subtle tropical sweetness that makes every bite juicy and flavorful.

Step 3: Get Your Grill Ready and Chicken to Room Temperature

Remove your brined chicken from the fridge about an hour before grilling so it warms up to room temperature. This helps with even cooking. Pat the chicken dry with paper towels and discard any leftover brine. Set up your grill for indirect heat—whether gas or charcoal—creating a hot direct zone and a cooler indirect section. Preheat your gas grill for 15 minutes or your charcoal grill for about 30 minutes. Having those zones ready is key to cooking the chicken slowly without burning it.

Step 4: Whip Up Mom’s Huli Huli Sauce

In a small saucepan over medium-high heat, whisk together 1 cup pineapple juice, ¼ cup dark brown sugar, 2 teaspoons shoyu or soy sauce, 1 tablespoon ketchup, ½ teaspoon cornstarch, ½ teaspoon garlic powder, a pinch of cayenne, ½ teaspoon kosher salt, and ground black pepper. Bring the sauce to a boil, then lower the heat and simmer gently for 20 minutes, stirring occasionally to thicken and develop those rich flavors. Set it aside and get ready to drizzle this magic over your grilled chicken.

Step 5: Grill with Patience and Care

Place the chicken halves breast side up on the indirect heat side of the grill, as close to the fire as you dare without direct flames licking the skin. Close the lid and let the grill work its magic. Every 15 minutes, rotate the chicken 180 degrees for even cooking and baste generously with the reserved pineapple brine using a pastry brush—this keeps the chicken moist and boosts caramelization. Grill until the thickest part of the breast reads 160 degrees F on an instant-read thermometer. Depending on your grill and chicken size, this could take between 30 minutes up to a full hour.

Step 6: Rest and Serve

Once off the grill, let your chicken rest on a platter for 5 to 10 minutes. This step is vital—it lets the juices redistribute and the internal temperature to rise to a safe 165 degrees F. Carve your chicken however you like, then drizzle with that luscious, homemade huli huli sauce. Serve alongside fluffy rice and Hawaiian mac salad for the ultimate island-style meal. Mahalo and enjoy!

Top Tip

Creating the perfect Crispy Grilled Huli Huli Chicken is all about layering flavor and managing your grill carefully. These tips come from hands-on kitchen and grill time, helping you nail that juicy, caramelized, island-inspired bird every time.

The Brining Magic: I’ve learned that brining the spatchcocked chicken for at least 12 hours in canned pineapple juice and brown sugar is the secret to tender, juicy meat that’s bursting with tropical flavor.
Pat Dry for Crispness: After brining, don’t skip patting the chicken dry before it hits the grill. Moisture is the enemy of crispy skin, so getting it as dry as possible really makes a difference for that beautiful, crackly crust.
Manage Your Grill Zones: Setting your grill for indirect cooking with a hot direct heat zone lets you slowly cook the chicken through while getting those gorgeous grill marks. Rotating the chicken every 15 minutes ensures even cooking and caramelization.
Baste with Reserved Brine: It might sound odd, but basting with the reserved pineapple brine adds moisture and enhances sweetness throughout the grilling process, preventing the chicken from drying out.

How to Serve Crispy Grilled Huli Huli Chicken 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

A sprinkle of chopped fresh scallions or thinly sliced green onions adds a fresh pop of color and mild sharpness that complements the sweet and smoky notes of the chicken. Adding a few pineapple chunks or a wedge on the side deepens that tropical vibe. For a little extra brightness, a light drizzle of chopped fresh cilantro or a squeeze of lime juice over the top before serving works wonders.

Side Dishes

The classic Hawaiian plate lunch calls for simple, soul-satisfying sides like steamed white rice and creamy Hawaiian mac salad — a perfect duo that balances the smoky, tangy huli huli chicken. For a lighter contrast, serve with grilled pineapple rings or a crisp green salad tossed with a citrus vinaigrette. If you want to mix it up, coconut rice or a fresh Asian-style slaw also pairs beautifully.

Make Ahead and Storage

Storing Leftovers

Once cooled, store any leftover Crispy Grilled Huli Huli Chicken in an airtight container and refrigerate. It will keep fresh for up to 4 days. Keeping the chicken well covered ensures it stays juicy and flavorful for your next meal.

Freezing

If you want to make this recipe even more convenient, you can freeze cooked huli huli chicken pieces. Wrap them tightly in plastic wrap and place in a freezer-safe bag or container. They’re best used within 2 months for optimal flavor and texture. Thaw overnight in the refrigerator before reheating.

Reheating

To reheat leftovers, microwave the chicken until warmed through, about 1-2 minutes depending on the portion size. For a crisper skin, you can also reheat in a 350°F oven for 10-15 minutes, uncovered. Just be careful not to overheat to keep the chicken juicy and tender.

Frequently Asked Questions:

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

For this Crispy Grilled Huli Huli Chicken Recipe, canned pineapple juice is recommended because it offers a consistent sweetness and acidity that helps tenderize the chicken properly. Fresh pineapple juice can vary in sweetness and acidity, which may affect the brining and flavor balance.

What if I don’t have a grill—can I make this recipe in the oven?

Absolutely! You can roast the spatchcocked and brined chicken in the oven at 425 degrees F for 1 hour to 1 hour and 10 minutes, rotating and basting every 20 minutes with the reserved pineapple brine to get that lovely caramelization and flavor inside your kitchen.

How do I know when the chicken is done?

The best way is to use an instant-read thermometer. Insert it into the thickest part of the breast without touching the bone — the chicken is safe and juicy when it reaches 165 degrees F. During grilling, it’s common to pull it off at 160 degrees F and let it rest to reach 165 degrees F through carryover heat.

Can I use other cuts of chicken for this recipe?

Yes! Bone-in thighs, drumsticks, or wings also work well with this recipe. Just adjust the grill time accordingly, as smaller cuts will cook faster. Just watch your internal temperature and baste regularly for best results.

Final Thoughts

Bringing the flavors of Hawaii into your backyard with this Crispy Grilled Huli Huli Chicken Recipe is such a joy. It’s not just a meal; it’s a celebration of sweet and smoky, tender and tangy—all captured in one beautifully caramelized chicken. With a bit of patience for the brine and attention to grilling technique, you’re rewarded with something truly special. Whether it’s a family dinner or a summer cookout, this recipe never fails to impress and transport you to the islands with every bite.