The Best Baked Huli Huli Chicken Recipe: Sweet & Tangy Magic

Every home cook dreams of mastering a delectable huli huli chicken recipe that brings island flavors right to your dinner table.

Hawaiian cuisine offers incredible depth with this stunning dish that combines sweet and tangy profiles.

Succulent chicken pieces marinate in a rich blend of traditional ingredients, promising an explosion of taste.

Generations of islanders have perfected this technique, creating a meal that feels like a tropical getaway.

Pineapple juice and soy sauce form the cornerstone of this remarkable recipe’s complex flavor foundation.

Culinary magic happens when simple ingredients transform into something extraordinary through careful preparation and authentic techniques.

Discover how a few strategic steps can transport you to hawaii’s beautiful coastlines with one unforgettable meal.

The Magic Behind Baked Huli Huli Chicken

• Boost Flavor Intensity: Hawaiian-inspired huli huli sauce delivers a punch of sweet, tangy, and savory flavors that transform ordinary chicken into an extraordinary meal.
• Master One-Pan Magic: Simple baking technique requires minimal kitchen equipment, reducing cleanup and making this recipe perfect for busy home cooks seeking delicious results.
• Customize with Ease: Versatile recipe allows swapping chicken thighs for breasts or adding personal garnish touches like extra pineapple or different herbs to match individual taste preferences.
• Crowd-Pleasing Comfort: Familiar yet exciting dish works wonderfully for family dinners, potlucks, and casual gatherings where everyone craves something deliciously satisfying and approachable.

Key Ingredients for Authentic Huli Huli Chicken

• Chicken Thighs: Tender and flavorful cut of meat that becomes juicy and caramelized when baked in the sweet and tangy sauce.

• Pineapple Juice: Provides a tropical sweetness and helps tenderize the chicken.
• Soy Sauce: Adds depth of flavor and saltiness to the sauce.
• Brown Sugar: Creates a rich, caramelized sweetness that helps the sauce stick to the chicken.
• Ketchup: Adds a touch of tanginess and helps thicken the sauce.
• Chicken Broth: Enhances the overall savory flavor of the dish.

• Ginger, Garlic: Provide a warm, spicy, and aromatic base that complements the sweet and savory sauce.
• Sesame Oil: Adds a nutty, rich flavor characteristic of Asian-inspired cuisine.

• Cornstarch, Water: Creates a slurry that helps thicken the sauce and give it a glossy appearance.

• Pineapple Slices, Green Onions, Sesame Seeds: Add freshness, color, and a final layer of flavor and texture to the finished dish.

Step-by-Step to Baked Huli Huli Perfection

Step 1: Prepare Baking Setup

Warm the oven to 375 degrees Fahrenheit. Spread chicken thighs in a single layer inside a large baking dish.

Step 2: Create Flavorful Sauce

• Pineapple juice
• Soy sauce
• Brown sugar
• Ketchup
• Chicken broth
• Fresh ginger
• Minced garlic
• Sesame oil

Heat the mixture over medium temperature until it reaches a gentle boil.

Step 3: Develop Sauce Consistency

Simmer the sauce for 10 minutes, stirring occasionally.

Watch for slight thickening of the liquid.

Step 4: Enhance Sauce Texture

Whisk together cornstarch and water to create a smooth slurry.

Pour the slurry into the sauce, stirring continuously until the sauce becomes thick and glossy.

Step 5: Coat Chicken

Pour the prepared sauce over the chicken thighs, ensuring each piece is completely covered with the delicious mixture.

Step 6: Bake to Perfection

Slide the baking dish into the preheated oven. Bake for 45-60 minutes, checking that chicken reaches an internal temperature of 165 degrees Fahrenheit.

Midway through cooking, baste the chicken with extra sauce to develop a caramelized exterior.

Step 7: Rest and Serve

Allow the chicken to rest for a few minutes after removing from the oven, which helps retain its juicy texture.

Step 8: Garnish and Finish

• Fresh pineapple slices
• Chopped green onions
• Sprinkle of sesame seeds

Tips to Nail Your Huli Huli Chicken

• Let the chicken soak in the sauce for 2-4 hours before baking to enhance deeper flavor penetration and tenderness.
• Cover the baking dish with foil for the first 30 minutes to keep chicken moist and prevent sauce from over-caramelizing.
• Use a meat thermometer to ensure chicken reaches exactly 165F for perfect doneness without drying out.
• Replace regular soy sauce with tamari or coconut aminos to make the recipe gluten-free without losing authentic flavor profile.
• Fresh pineapple chunks can replace juice for a more intense tropical taste and added natural sweetness.

Flavor Variations to Try with Huli Huli

• Tropical Luau Chicken: Replace pineapple juice with mango juice for a sweeter, fruitier Hawaiian-inspired version.
• Spicy Island Heat: Add sriracha or red pepper flakes to the sauce for a fiery kick that complements the sweet base.
• Coconut Fusion Chicken: Mix in coconut milk with the sauce and top with toasted coconut flakes for a creamy tropical profile.
• Low-Carb Island Style: Swap brown sugar with monk fruit sweetener and serve over cauliflower rice to reduce carbohydrates while maintaining authentic flavors.

Perfect Sides for Huli Huli Chicken Meals

• Tropical Rice Medley: Prepare coconut jasmine rice with toasted macadamia nuts, perfectly complementing the sweet and savory chicken sauce.
• Crisp Island Slaw: Craft a tangy cabbage slaw with mango chunks, cilantro, and lime juice, balancing the rich chicken's caramelized glaze.
• Refreshing Beverage Pairing: Mix a passionfruit mai tai or a chilled Hawaiian-style lager to enhance the dish's sweet and umami notes.
• Zesty Side Salad: Create a light papaya and cucumber salad with mint and ginger dressing, adding a fresh counterpoint to the chicken's intensity.

Storing Your Huli Huli Chicken Right

• Store leftover chicken in an airtight container within 2 hours of cooking. Keep refrigerated for up to 3-4 days, ensuring the chicken remains moist and flavorful.
• Wrap individual portions in freezer-safe plastic wrap or containers. Freeze for up to 2-3 months, preserving the delicious huli huli sauce and chicken texture.
• Place chicken on a microwave-safe plate, sprinkle a few drops of water to prevent drying. Heat on 50% power for 1-2 minutes, checking temperature and moisture levels frequently.

FAQs

• What makes huli huli chicken different from other chicken recipes?

Huli huli chicken originates from Hawaii and features a sweet-tangy sauce with pineapple juice, creating a unique caramelized glaze that sets it apart from traditional marinades.

• Is huli huli chicken spicy?

No, this recipe is more sweet and savory. The sauce combines brown sugar, soy sauce, and pineapple juice for a balanced flavor without significant heat.

• Can I use chicken breasts instead of thighs?

Yes, but chicken thighs work best because they stay juicier and absorb more sauce. If using breasts, reduce cooking time to prevent drying out.

• Do I need a special pan to make this recipe?

A large baking dish works perfectly. Ensure chicken pieces are in a single layer for even cooking and sauce caramelization.

The Best Baked Huli Huli Chicken Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 20 reviews

• Total Time: 1 hour 10 minutes
• Yield: 6 1x

Print Recipe

Pin Recipe

Description

Hawaiian huli huli chicken delivers a sweet and tangy paradise of flavors straight from island kitchens. Marinade-infused grilled chicken pieces promise a delicious journey through traditional Hawaiian culinary delights you’ll crave again and again.

---

Ingredients

Scale 1x2x3x

Meat:

• 3 pounds (1.36 kilograms) chicken thighs, bone-in, skin-on

Liquid Base:

• 1 cup (240 milliliters) pineapple juice
• 1/2 cup (120 milliliters) soy sauce
• 1/4 cup (60 milliliters) chicken broth
• 2 teaspoons (10 milliliters) sesame oil

Seasoning and Thickening Agents:

• 1/2 cup (100 grams) brown sugar, packed
• 1/3 cup (80 milliliters) ketchup
• 2 tablespoons (30 grams) fresh ginger, grated
• 2 garlic cloves, minced
• 1 tablespoon (15 grams) cornstarch
• 1 tablespoon (15 milliliters) water

Garnish (Optional):

• Fresh pineapple slices
• Green onions, sliced
• Sesame seeds

Cook Mode Prevent your screen from going dark

---

Instructions

1. Heat the oven to 375F (190C) and position a large baking dish to accommodate chicken thighs in a single, even layer.
2. Combine pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, minced ginger, crushed garlic, and sesame oil in a saucepan over medium heat until it reaches a gentle simmer.
3. Allow the sauce to bubble softly for 10 minutes, stirring periodically to prevent scorching and help ingredients meld together.
4. Create a cornstarch slurry by whisking cornstarch with water until smooth, then incorporate into the simmering sauce to enhance thickness and glossiness.
5. Thoroughly drench chicken thighs with the prepared sauce, ensuring each piece is completely coated for maximum flavor absorption.
6. Slide the baking dish into the preheated oven and roast for 45-50 minutes, occasionally basting with additional sauce to promote caramelization.
7. Verify chicken is fully cooked by checking the internal temperature reaches 165F (74C), with sauce developing a rich, sticky glaze.
8. Remove from oven and allow chicken to rest for 5 minutes, which helps redistribute juices and maintain moisture.
9. Garnish with fresh pineapple slices, thinly sliced green onions, and a sprinkle of toasted sesame seeds before serving.

Notes

• Marinate chicken for deeper flavor by letting it sit in the sauce for 2-4 hours before baking.
• Adjust sauce sweetness by balancing pineapple juice and brown sugar for personal taste preferences.
• Use boneless, skinless chicken thighs for quicker cooking and easier eating.
• Swap cornstarch with arrowroot powder for gluten-free version, maintaining same thickening properties.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Lunch, Dinner
• Method: Baking
• Cuisine: Hawaiian

Nutrition

• Serving Size: 6
• Calories: 334 kcal
• Sugar: 14 g
• Sodium: 870 mg
• Fat: 20 g
• Saturated Fat: 5 g
• Unsaturated Fat: 13 g
• Trans Fat: 0.1 g
• Carbohydrates: 18 g
• Fiber: 1 g
• Protein: 25 g
• Cholesterol: 110 mg