Name: Spicy 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 4-5 pound chicken, spatchcocked and halved; 3 cups pineapple juice, canned or jarred (NOT fresh); 1/3 cup dark brown sugar (can substitute regular 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 (can substitute regular brown sugar); 2 teaspoons shoyu or soy sauce; 1 tablespoon ketchup; 1/2 teaspoon cornstarch; 1/2 teaspoon garlic powder; Healthy pinch cayenne pepper; Kosher salt and ground black pepper, to season; Rice; Hawaiian mac salad; Mom’s huli huli sauce

Nothing says island vibes quite like a juicy, flavorful chicken grilled just right. If you’re ready to bring some sunshine to your backyard barbecue, this Spicy Grilled Huli Huli Chicken Recipe is your golden ticket. Sweet, tangy, with that perfect hint of heat and pineapple goodness—trust me, it’s unforgettable.

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 Spicy Grilled Huli Huli Chicken Recipe
Top Tip
How to Serve Spicy Grilled Huli Huli Chicken Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Spicy Grilled Huli Huli Chicken Recipe

Why You'll Love This Recipe

I still remember the first time I ate huli huli chicken on a Hawaiian trip—it was juicy, smoky, and had this irresistible sweet-spicy crust. Since then, I’ve been obsessed with recreating that magic at home, and this recipe nails it every single time.

Authentic Hawaiian Flavor: Captures that classic sweet pineapple marinade balanced with a subtle kick of spice.
Simple Ingredients: No fancy or hard-to-find items—mostly pantry staples and canned pineapple juice.
Juicy, Tender Chicken: Thanks to the overnight pineapple brine and gentle indirect grilling.
Perfect for Gatherings: Feeds 5 with ease and pairs beautifully with classic Hawaiian sides.

Ingredients & Why They Work

Before you roll up your sleeves, here’s a quick rundown of the key ingredients. I recommend grabbing canned pineapple juice—not fresh—because the flavor and sweetness level in canned juice give you that iconic Hawaiian tang and help tenderize the chicken beautifully.

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 speeds up grilling and helps it cook evenly while getting that beautiful char.
Canned pineapple juice: The backbone of the brine and sauce, offering sweetness and acidity for tender, flavorful meat.
Dark brown sugar: Adds rich molasses notes that deepen the sweetness and help caramelize the chicken as it grills.
Ketchup (optional): Just a touch for that gorgeous reddish color on the grilled chicken.
Kosher salt: Essential for the brine to season the chicken right down to the bone.
Ground black pepper: For a little bite and seasoning balance.
Shoyu or soy sauce: Adds umami depth to Mom’s classic huli huli sauce.
Cornstarch: Thickens the sauce so it clings beautifully on the chicken.
Garlic powder: Infuses subtle savory warmth without overpowering the pineapple flavor.
Cayenne pepper: The secret spicy kick that wakes up your taste buds just right.
Optional sides like rice and Hawaiian mac salad: To make it a true island-inspired plate lunch.

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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 Spicy Grilled Huli Huli Chicken Recipe is that it’s a fantastic blank canvas. Feel free to adjust the spice level, swap up your sides, or even switch cooking methods—it’s all about making this Hawaiian classic your own!

Spice It Up: For those who love a kick, add extra cayenne pepper or toss in some fresh chopped jalapeños to the huli huli sauce. I love how the smoky char from the grill pairs perfectly with a little extra heat—it truly wakes up the flavors.
Other Chicken Cuts: Whole chicken is traditional, but thighs, drumsticks, or wings work beautifully too. Just keep an eye on cooking times since smaller pieces grill faster. It’s a great way to customize for your crowd or meal prep needs.
Oven or Smoker Option: Don’t have a grill? No worries! Roasting the chicken at 425°F for about an hour or smoking it at 350°F infuses that delicious huli huli flavor with minimal fuss. I sometimes prefer the smoked version for a deeper, woodsy aroma.
Prep Ahead: Save time by preparing the sauce ahead and refrigerating it for up to a week. Also, spatchcock and brine your chicken up to two days in advance. Trust me, waking up to that pineapple-brined chicken ready for the grill makes weeknight dinners a dream.

Step-by-Step: How I Make Spicy 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 for Even Cooking

Start by patting your 4-5 pound whole chicken dry with paper towels and placing it breast-side down on a cutting board. Using sharp kitchen shears, carefully snip out the backbone until it’s completely removed. This technique helps the chicken lay flat, which means it’ll cook evenly and faster on the grill. Next, press down firmly on the breastbone to crack it, flattening the chicken even more. Slice the chicken between the breasts so you end up with two halves. Don’t forget to tuck the wing tips behind the breasts—this little trick keeps them from burning during grilling. Taking your time here really pays off and enhances the final texture and juiciness.

Step 2: Brine the Chicken in Sweet Pineapple Goodness

Whisk together 3 cups canned pineapple juice (make sure it’s NOT fresh here for best results), ⅓ cup dark brown sugar, 1 tablespoon ketchup (optional for that beautiful color), and 2 tablespoons kosher salt. Reserve 1 cup of this magic brine for basting later—that’s a key step! Submerge the chicken halves in the remaining brine, cover, and refrigerate for at least 12 hours, up to 48. I usually do this overnight. The brine works wonders, imparting sweetness and keeping your chicken incredibly juicy once grilled.

Step 3: Bring the Chicken to Room Temp and Preheat Your Grill

About an hour before grilling, take the chicken out of the fridge to come to room temperature—this ensures it cooks evenly. Remove excess brine and pat the chicken dry thoroughly with paper towels; you want dry skin to get that gorgeous char on the grill. Meanwhile, set up your grill for indirect heat: one side should be hot for direct cooking, the other cool for indirect. If you’re using a gas grill, preheat for at least 15 minutes; charcoal requires about 30 minutes. This zoned setup is essential for controlling the cooking temperature and preventing flare-ups.

Step 4: Whip Up Mom’s Classic Huli Huli Sauce

Combine 1 cup pineapple juice, ¼ cup dark brown sugar, 2 teaspoons soy sauce (or shoyu), 1 tablespoon ketchup, ½ teaspoon cornstarch, ½ teaspoon garlic powder, a healthy pinch of cayenne, and ½ teaspoon kosher salt in a small saucepan over medium-high heat. Whisk everything together and bring it to a boil. Then reduce heat to medium-low and simmer for 20 minutes, stirring occasionally. The sauce will thicken and develop that legendary sweet-spicy tang. Set it aside—it’s the perfect finishing touch to your grilled chicken.

Step 5: Grill the Chicken to Juicy Perfection

Place the chicken halves breast side up on the indirect heat side of your grill, positioning them close to the direct heat for that subtle char without burning. Close the lid and cook, turning the chicken 180 degrees every 15 minutes. With each rotation, give the chicken a generous baste using the reserved pineapple brine—this step keeps the meat moist and adds layers of flavor. Keep grilling until an instant-read thermometer inserted in the thickest part of the breast reads 160°F. Depending on your grill and chicken size, this will take anywhere from 30 to 60 minutes. The scent alone is usually a sign you’re on the right track!

Step 6: Rest Before Serving for Maximum Juiciness

Once off the grill, transfer the chicken to a plate and let it rest for 5 to 10 minutes. This resting time allows juices to redistribute throughout the meat. Meanwhile, carryover heat will bring the internal temperature up to 165°F, guaranteeing perfectly cooked, juicy chicken. Don’t rush this step—it’s the secret to tender results every time.

Step 7: Carve and Serve with Hawaiian Flair

Carefully carve your chicken halves and generously drizzle with warm Mom’s huli huli sauce. I love pairing this with fluffy white rice and a cold Hawaiian mac salad to complete that traditional plate lunch vibe. Whether it’s a casual family dinner or a backyard get-together, this dish brings a little piece of Hawai’i right to your table. Enjoy every bite!

Top Tip

Mastering the Spicy Grilled Huli Huli Chicken Recipe is all about balancing flavors and techniques to get that perfect juicy, tender chicken infused with tropical sweetness and a kick of heat. Here are some tips I’ve gathered through my own kitchen adventures to help you nail it every time.

Brining Time Matters: Don’t skip or shorten the 12-hour brine. This step is the secret to juicy meat that’s packed with pineapple sweetness and a subtle tang.
Patting Chicken Dry: After brining, pat the chicken as dry as possible before grilling. This helps the skin crisp up beautifully instead of steaming on the grill.
Baste Often with Reserved Brine: Use that reserved pineapple brine generously every 15 minutes as you rotate the chicken. It amps up moisture and flavor while grilling.
Keep the Wing Tips Tucked: Tucking the wing tips behind the breasts prevents them from burning and drying out during grilling. Simple trick, big payoff.

How to Serve Spicy 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

Fresh garnishes add color and freshness to your plate. Try chopped green onions or scallions for a mild oniony crunch, a sprinkle of toasted sesame seeds for nutty flavor, or thinly sliced Hawaiian chili peppers if you like to dial up the heat even more. A handful of chopped fresh cilantro or a lime wedge can brighten up each bite beautifully.

Side Dishes

This chicken pairs wonderfully with classic Hawaiian sides! Serve with fluffy steamed white rice to soak up that delicious huli huli sauce, or opt for creamy Hawaiian macaroni salad for that nostalgic plate lunch vibe. Grilled corn on the cob or a fresh tropical fruit salad also complement the flavors perfectly.

Make Ahead and Storage

Storing Leftovers

After enjoying your Spicy Grilled Huli Huli Chicken, store any leftovers in an airtight container in the refrigerator. They’ll stay fresh and tasty for up to 4 days, making them ideal for quick lunches or easy dinners later in the week.

Freezing

If you want to keep the chicken longer, you can freeze it. Wrap pieces tightly in plastic wrap and place in a freezer-safe airtight container or heavy-duty zip-top bag. Frozen chicken is best used within 2 months for optimal flavor and texture.

Reheating

To reheat, microwave leftovers gently until warmed through, or reheat in a preheated 350 degrees F oven for about 10-15 minutes, covered loosely with foil to prevent drying out. Serve again with fresh huli huli sauce for that freshly grilled flavor.

Frequently Asked Questions:

Can I use fresh pineapple juice instead of canned or jarred?

For authentic flavor and best results, it’s recommended to use canned or jarred pineapple juice. Fresh juice can vary in acidity and sweetness, which could affect the balance of the brine and sauce.

Why do I need to spatchcock and halve the chicken?

Spatchcocking flattens the chicken for more even cooking and faster grilling. Halving it further helps it cook through thoroughly while allowing the flavorful pineapple brine to penetrate better.

What if I don’t have a grill—can I oven-roast the chicken instead?

Yes! You can roast the chicken in a 425 degrees F oven for about 1 hour to 1 hour 10 minutes, basting every 20 minutes with reserved brine. This offers an excellent alternative that still produces delicious results.

How spicy is the Spicy Grilled Huli Huli Chicken?

The recipe offers a gentle warmth from the cayenne pepper in the sauce, but you can adjust the spice level by adding more cayenne or fresh chili peppers if you want it hotter, or skip it altogether for a milder flavor.

Final Thoughts

I hope this Spicy Grilled Huli Huli Chicken Recipe brings a little Hawaiian sunshine to your table. It’s a beautiful combination of sweet, tangy, and spicy that always impresses—and it’s so rewarding to make at home, especially when you get to gather around the grill with friends and family. Remember, the overnight brine is worth the wait, and those basting moments make all the difference. Enjoy the journey, aloha-style!