Huli Huli Chicken

Huli Huli Chicken

Mama Smith 41

"'Huli Huli Chicken' (turn, turn) was invented by Ernest Morgado when he cooked teriyaki chicken for a group of farmers in 1955. This has been a Hawaiian staple with sticky rice ever since. This is my family's version of Huli Huli Chicken. Use aji mirin (sweet rice wine) in place of sherry if desired."

Ingredients 4 h 45 m {{adjustedServings}} servings 527 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 527 kcal
  • 26%
  • Fat:
  • 25.8 g
  • 40%
  • Carbs:
  • 23.6g
  • 8%
  • Protein:
  • 47.5 g
  • 95%
  • Cholesterol:
  • 146 mg
  • 49%
  • Sodium:
  • 1204 mg
  • 48%

Based on a 2,000 calorie diet

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  1. Rinse chicken pieces and pat dry with paper towels. Combine pineapple juice, soy sauce, brown sugar, ketchup, sherry, ginger, garlic, and green onions in a large resealable plastic bag, stirring the marinade until brown sugar has dissolved. Place chicken pieces into the bag, squeeze out air, seal bag, and lomi (massage) bag to coat chicken with marinade. Refrigerate at least 4 hours to overnight.
  2. Move an oven rack 6 inches from heat source and preheat oven to 425 degrees F (220 degrees C).
  3. Remove chicken from marinade and arrange chicken, skin sides up, on a broiler pan.
  4. Bake chicken in preheated oven until browned on both sides and the juices run clear, turning every 10 minutes, 30 to 45 minutes. Baste with remaining marinade after each turning. An instant-read meat thermometer inserted into the thickest piece of chicken, not touching bone, should read at least 160 degrees F (70 degrees C).
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Reviews 33

  1. 41 Ratings

Baking Nana

This recipe was recommend by the Recipe Group on the Buzz - I am sooo glad I made it. I made the full amount of sauce (used the suggested Mirin instead of sherry) - but only 2 thighs and 3 small boneless skinless breasts. I used about a 1/3 of the marinade for the chicken - the rest I heated on the stovetop and reduced a bit - used some of that to paint the chicken with while cooking. I did do these on the grill instead of the broiler of the oven. Served with coleslaw, rice and steamed broccoli. The extra sauce was perfect drizzled over the rice and broccoli. Hubby said - "10 stars - next time double the garlic and I would give it 20 stars!" He dislikes broccoli but even ate the steamed broccoli with this sauce. Keeper! Thanks so much for a great recipe, Mama Smith!


Made this with *Recipe Group* 4-10-13. We liked it a lot. Using 2 bone-in breasts marinated for two overnights made for super juicy chicken. Only used 1/3 of the marinade in the plastic bag reserving the rest. I baked the breasts uncovered in a 375 degree oven for 35 minutes then grilled it to crisp up the skin. I strained the baking pan drippings into a saucepan and made a rue for thickening up the reserved marinade. Served it up with rice pilaf and corn.


Made for Recipe Group. I used boneless skinless breasts for this, and some white wine (I buy the little bottles). Researching Huli Huli a little, it is supposed to be grilled not baked. However, I will say that high temp oven cooking (if there had been skin on these)would have crisped the skin, as the outside of the breasts did become a little hardened. Not bad hard, just not soft like a normal baked chicken. The marinade basting didn't seem to have any effect until I thickened it with some cornstarch, then basted. That did the trick, stayed on nicely and gave a nice finish on them. While I found the soy a little overpowering for me, the guys enjoyed them immensely and the sauce I held out and thickened for gravy went over fine on the mashed potatoes I made to go with it. I would like to try this again on the grill when it gets to come out from the winter. Thanks for the recipe!