18 Delicious Huli-Huli Chicken Recipes Amazing

Aloha, home chefs! Ready to bring a taste of the tropics to your table? Our roundup of 18 Delicious Huli-Huli Chicken Recipes is your ticket to a flavorful escape. Perfect for weeknight dinners or weekend feasts, these recipes blend sweet, savory, and smoky flavors that’ll have everyone asking for seconds. Dive in and discover your new favorite way to grill, bake, or slow-cook this Hawaiian classic!

Classic Huli-Huli Chicken

Let’s dive into the world of Hawaiian flavors with a dish that’s as fun to say as it is to eat—Classic Huli-Huli Chicken. This sweet and savory grilled masterpiece is your ticket to a tropical getaway, no passport required.

Ingredients

• 1 cup ketchup
• 1/2 cup soy sauce
• 1/2 cup brown sugar
• 1/4 cup honey
• 1/4 cup chicken broth
• 2 tbsp ginger, grated
• 2 tbsp garlic, minced
• 1 tbsp sesame oil
• 4 lbs chicken thighs, bone-in and skin-on

Instructions

1. In a medium bowl, whisk together ketchup, soy sauce, brown sugar, honey, chicken broth, ginger, garlic, and sesame oil until well combined.
2. Reserve 1/2 cup of the marinade for basting later, then pour the rest over the chicken thighs in a large resealable bag. Marinate in the refrigerator for at least 4 hours, or overnight for deeper flavor.
3. Preheat your grill to medium heat, about 350°F, ensuring it’s clean to prevent sticking.
4. Remove chicken from the marinade, letting excess drip off, and place on the grill. Discard the used marinade.
5. Grill chicken for 6-7 minutes per side, then start basting with the reserved marinade. Continue grilling and basting every few minutes until the chicken reaches an internal temperature of 165°F, about 25-30 minutes total.
6. Let the chicken rest for 5 minutes before serving to allow juices to redistribute.

Every bite of this Huli-Huli Chicken is a juicy, flavor-packed punch with a caramelized glaze that’s downright addictive. Serve it over a bed of steamed rice with a side of grilled pineapple for that extra Hawaiian touch.

Huli-Huli Chicken Skewers

Vibrant and vivacious, these Huli-Huli Chicken Skewers are about to become the life of your BBQ party, blending sweet, smoky, and tangy flavors in every bite that’ll have your taste buds doing the hula.

Ingredients

• 2 lbs chicken thighs, cut into 1-inch pieces
• 1 cup pineapple juice
• 1/2 cup soy sauce
• 1/4 cup ketchup
• 1/4 cup brown sugar
• 2 tbsp honey
• 1 tbsp ginger, grated
• 2 cloves garlic, minced
• 1/2 tsp red pepper flakes
• Bamboo skewers, soaked in water for 30 minutes

Instructions

1. In a medium bowl, whisk together pineapple juice, soy sauce, ketchup, brown sugar, honey, ginger, garlic, and red pepper flakes to create the marinade.
2. Add chicken pieces to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat, about 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
4. Thread the marinated chicken pieces onto the soaked bamboo skewers, leaving a small space between each piece for even cooking.
5. Grill the skewers for 5-6 minutes on each side, basting with leftover marinade during the first 10 minutes of cooking. Discard any remaining marinade after basting.
6. Check for doneness by ensuring the chicken reaches an internal temperature of 165°F and has a charred, caramelized exterior.

Heavenly caramelized edges give way to juicy, flavorful chicken that pairs perfectly with a side of grilled pineapple or over a bed of coconut rice. For an extra kick, sprinkle with additional red pepper flakes before serving.

Grilled Huli-Huli Chicken

Picture this: a chicken so juicy, so flavorful, it’s like it went on a tropical vacation and came back with a tan and a killer attitude. That’s Grilled Huli-Huli Chicken for you—a Hawaiian classic that’s about to become your grill’s new best friend.

Ingredients

• 1 cup soy sauce
• 1 cup brown sugar
• 3/4 cup ketchup
• 3/4 cup sherry
• 1/2 cup chicken broth
• 1 tbsp ginger, grated
• 1 tbsp garlic, minced
• 4 lbs chicken thighs, bone-in and skin-on

Instructions

1. In a medium saucepan over medium heat, combine soy sauce, brown sugar, ketchup, sherry, chicken broth, ginger, and garlic. Bring to a simmer, stirring occasionally, for 5 minutes until sugar dissolves. Tip: This sauce is also great as a marinade for veggies!
2. Preheat your grill to medium-high heat, about 375°F. Tip: A clean grill is a happy grill—give those grates a good scrub before heating.
3. Place chicken thighs on the grill, skin-side down. Cook for 5 minutes, then flip. Brush generously with the Huli-Huli sauce. Tip: Keep a spray bottle of water handy to tame any flare-ups.
4. Continue grilling for another 15 minutes, flipping and basting every 5 minutes, until the chicken reaches an internal temperature of 165°F.
5. Remove chicken from the grill and let it rest for 5 minutes before serving. This lets the juices redistribute, making every bite succulent.

The result? A sticky, sweet, and slightly smoky masterpiece with a caramelized crust that’s downright addictive. Serve it over a bed of rice to soak up all that glorious sauce, or chop it up for a killer chicken salad. Either way, your taste buds are in for a treat.

Huli-Huli Chicken Wings

Let’s face it, chicken wings are the unsung heroes of the snack world, and when they’re slathered in a sticky, sweet, and smoky Huli-Huli glaze, they’re downright legendary. Perfect for game day, BBQs, or when you just want to pretend you’re on a tropical vacation without leaving your couch.

Ingredients

• 2 lbs chicken wings
• 1/2 cup soy sauce
• 1/2 cup brown sugar
• 1/4 cup ketchup
• 1/4 cup pineapple juice
• 2 tbsp ginger, grated
• 2 cloves garlic, minced
• 1 tbsp sesame oil

Instructions

1. Preheat your grill to medium heat, about 350°F, ensuring it’s clean to prevent sticking.
2. In a medium bowl, whisk together soy sauce, brown sugar, ketchup, pineapple juice, ginger, garlic, and sesame oil to create the Huli-Huli sauce.
3. Place chicken wings in a large resealable bag, pour half of the sauce over them, seal, and marinate in the refrigerator for at least 1 hour, turning occasionally for even flavor.
4. Reserve the remaining sauce for basting and serving.
5. Remove wings from the marinade, shaking off excess, and grill for 25-30 minutes, turning every 5 minutes and basting with reserved sauce during the last 10 minutes.
6. Ensure wings reach an internal temperature of 165°F for safe eating.
7. Let wings rest for 5 minutes before serving to allow juices to redistribute.

Packed with a punch of umami and a hint of tropical sweetness, these wings are irresistibly sticky with a slight char that’ll have you licking your fingers. Serve them piled high on a platter with extra sauce for dipping and a side of pickled veggies to cut through the richness.

Huli-Huli Chicken Salad

Craving a tropical escape but stuck in your kitchen? Whip up this Huli-Huli Chicken Salad, a dish that’s like a vacation for your taste buds, minus the sunburn. It’s sweet, smoky, and ridiculously easy to make—perfect for when you’re pretending to be a gourmet chef while actually binge-watching your favorite show.

Ingredients

• 2 lbs chicken thighs, boneless and skinless
• 1 cup pineapple juice
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 2 tbsp ketchup
• 1 tbsp fresh ginger, grated
• 2 cloves garlic, minced
• 1 tbsp vegetable oil
• 6 cups mixed greens
• 1 cup pineapple chunks
• 1/2 red onion, thinly sliced

Instructions

1. In a bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, ginger, and garlic to create the marinade. Tip: For an extra kick, add a pinch of red pepper flakes.
2. Place chicken thighs in a resealable bag and pour half of the marinade over them. Seal the bag and refrigerate for at least 1 hour, turning once. Reserve the remaining marinade.
3. Heat vegetable oil in a grill pan over medium-high heat (375°F). Remove chicken from marinade, letting excess drip off, and grill for 6 minutes per side or until internal temperature reaches 165°F. Tip: Don’t overcrowd the pan to ensure even cooking.
4. While chicken cooks, pour reserved marinade into a small saucepan. Bring to a boil over high heat, then reduce to a simmer for 5 minutes to thicken slightly. Tip: Stir frequently to prevent burning.
5. Let chicken rest for 5 minutes before slicing into strips.
6. In a large bowl, toss mixed greens, pineapple chunks, and red onion. Top with sliced chicken and drizzle with thickened marinade.

Every bite of this salad is a burst of juicy chicken, tangy pineapple, and crisp greens, with the marinade pulling double duty as a dressing. Serve it in a hollowed-out pineapple for that extra ‘I’m definitely on vacation’ vibe.

Huli-Huli Chicken Pizza

Just when you thought pizza couldn’t get any more irresistible, along comes this Huli-Huli Chicken Pizza to prove you wrong. Imagine the sweet and tangy flavors of Hawaii’s beloved grilled chicken, now lounging atop a crispy crust like it’s on a permanent vacation.

Ingredients

• 1 lb pizza dough
• 1/2 cup Huli-Huli sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup cooked, shredded chicken
• 1/4 cup sliced red onions
• 1/4 cup chopped pineapple
• 2 tbsp chopped cilantro

Instructions

1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat up.
2. Roll out the pizza dough on a floured surface to a 12-inch circle, aiming for an even thickness to ensure uniform cooking.
3. Spread the Huli-Huli sauce evenly over the dough, leaving a small border for the crust.
4. Sprinkle the shredded mozzarella cheese over the sauce, followed by the shredded chicken, red onions, and pineapple.
5. Transfer the pizza to the preheated stone or baking sheet and bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly.
6. Remove from the oven and let it cool for 2 minutes before sprinkling with chopped cilantro.

Zesty, juicy, and with just the right amount of chew, this pizza is a tropical getaway on a plate. Serve it with a side of extra Huli-Huli sauce for dipping, or go wild and add a sprinkle of red pepper flakes for a spicy kick.

Huli-Huli Chicken Tacos

Picture this: a sunny afternoon, the grill sizzling, and the irresistible aroma of Huli-Huli Chicken Tacos wafting through the air. These aren’t just any tacos; they’re a tropical vacation wrapped in a tortilla, ready to transport your taste buds to paradise with every bite.

Ingredients

• 2 lbs chicken thighs, boneless and skinless
• 1 cup soy sauce
• 1 cup brown sugar
• 1/2 cup ketchup
• 1/2 cup chicken broth
• 1/4 cup apple cider vinegar
• 2 tbsp ginger, grated
• 2 tbsp garlic, minced
• 1 tbsp sesame oil
• 8 small flour tortillas
• 1 cup pineapple, diced
• 1/2 cup red onion, thinly sliced
• 1/4 cup cilantro, chopped
• 1 lime, cut into wedges

Instructions

1. In a large bowl, whisk together soy sauce, brown sugar, ketchup, chicken broth, apple cider vinegar, ginger, garlic, and sesame oil to create the marinade.
2. Add chicken thighs to the marinade, ensuring they’re fully coated. Cover and refrigerate for at least 4 hours, or overnight for deeper flavor.
3. Preheat grill to medium-high heat (375°F). Remove chicken from marinade, reserving marinade for basting.
4. Grill chicken for 6-7 minutes per side, basting with reserved marinade halfway through, until internal temperature reaches 165°F.
5. Let chicken rest for 5 minutes before slicing into strips.
6. Warm tortillas on the grill for 30 seconds per side.
7. Assemble tacos by placing chicken strips on tortillas, topping with pineapple, red onion, cilantro, and a squeeze of lime.

Mouthwatering doesn’t even begin to cover it—the tender, juicy chicken paired with the sweet and tangy pineapple creates a symphony of flavors that’ll have you coming back for seconds. Serve these tacos with an extra side of marinade for dipping, because let’s be honest, you’ll want to savor every last drop.

Huli-Huli Chicken Sandwich

Yummy doesn’t even begin to cover it—this Huli-Huli Chicken Sandwich is a tropical getaway between two buns, no passport required. Imagine juicy, grilled chicken glazed with a sweet and tangy sauce that’ll have you doing the hula in your kitchen.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1 cup pineapple juice
• 1/2 cup soy sauce
• 1/4 cup ketchup
• 1/4 cup brown sugar
• 2 tbsp honey
• 1 tbsp grated ginger
• 2 cloves garlic, minced
• 4 hamburger buns
• 1 tbsp vegetable oil

Instructions

1. In a medium bowl, whisk together pineapple juice, soy sauce, ketchup, brown sugar, honey, ginger, and garlic to make the Huli-Huli sauce.
2. Reserve 1/2 cup of the sauce for basting; pour the rest over the chicken thighs in a large resealable bag. Marinate in the refrigerator for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat (375°F to 400°F) and oil the grates with vegetable oil to prevent sticking.
4. Remove chicken from the marinade, letting excess drip off, and grill for 5-6 minutes per side, basting with reserved sauce in the last few minutes, until internal temperature reaches 165°F.
5. Toast the hamburger buns on the grill for about 1 minute, just until they’re lightly golden.
6. Assemble the sandwiches by placing a grilled chicken thigh on each bun, drizzling with any remaining sauce if desired.

Absolutely bursting with flavor, this sandwich pairs the smokiness of grilled chicken with the bright, sweet notes of pineapple—perfect for a backyard BBQ or when you’re craving a taste of the islands. Serve it with a side of grilled pineapple rings for an extra tropical twist.

Huli-Huli Chicken Bowl

Zesty and zippy, this Huli-Huli Chicken Bowl is like a tropical vacation for your taste buds—no sunscreen required! Packed with flavors that dance the hula in your mouth, it’s the perfect dish to shake up your mealtime routine.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1 cup pineapple juice
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 2 tbsp ketchup
• 2 tbsp fresh ginger, grated
• 2 cloves garlic, minced
• 1 tbsp vegetable oil
• 2 cups cooked white rice
• 1 cup pineapple chunks
• 1/2 cup green onions, sliced
• 1/4 cup cilantro, chopped

Instructions

1. In a medium bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, ginger, and garlic to create the marinade.
2. Place chicken thighs in a large resealable bag and pour the marinade over them. Seal the bag and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat (375°F to 400°F) and lightly oil the grates to prevent sticking.
4. Remove chicken from the marinade, reserving the marinade for basting. Grill chicken for 5-6 minutes per side, basting occasionally with the reserved marinade, until internal temperature reaches 165°F.
5. While the chicken cooks, bring the remaining marinade to a boil in a small saucepan over medium heat, then reduce to a simmer for 5 minutes to create a glaze.
6. Slice the grilled chicken into strips.
7. Divide cooked rice among bowls, top with sliced chicken, pineapple chunks, green onions, and cilantro. Drizzle with the glaze before serving.

Yum! The Huli-Huli Chicken Bowl is a symphony of sweet, savory, and tangy flavors, with juicy chicken that’s been kissed by the grill. Serve it up with an extra sprinkle of green onions for a pop of color and crunch that’ll make your Instagram followers green with envy.

Huli-Huli Chicken Stir Fry

Ready to turn your kitchen into a tropical paradise? This Huli-Huli Chicken Stir Fry is your ticket to flavor town, with a sweet and savory glaze that’ll have you doing the hula in your dining room.

Ingredients

• 2 lbs chicken breast, sliced into strips
• 1/2 cup soy sauce
• 1/2 cup brown sugar
• 1/4 cup ketchup
• 1/4 cup chicken broth
• 2 tbsp ginger, minced
• 2 tbsp garlic, minced
• 1 tbsp sesame oil
• 2 cups bell peppers, sliced
• 1 cup onion, sliced
• 2 tbsp vegetable oil
• 1 tbsp cornstarch
• 2 tbsp water

Instructions

1. In a bowl, whisk together soy sauce, brown sugar, ketchup, chicken broth, ginger, garlic, and sesame oil to create the Huli-Huli sauce.
2. Heat vegetable oil in a large skillet over medium-high heat. Add chicken strips and cook for 5-7 minutes until no longer pink.
3. Remove chicken from skillet and set aside. In the same skillet, add bell peppers and onion, stirring for 3-4 minutes until slightly softened.
4. Return chicken to the skillet. Pour Huli-Huli sauce over the chicken and vegetables, stirring to coat evenly.
5. In a small bowl, mix cornstarch and water to create a slurry. Stir into the skillet to thicken the sauce, cooking for an additional 2 minutes.
6. Serve hot over rice or noodles for a complete meal that’s bursting with flavor.

You’ll love the sticky, caramelized perfection of the chicken paired with the crunch of fresh veggies. Try serving it in a pineapple boat for an extra touch of island flair!

Huli-Huli Chicken Pasta

Venture into a tropical twist on your pasta night with this Huli-Huli Chicken Pasta that’s bound to make your taste buds hula with joy. It’s like a Hawaiian luau and Italian dinner had a delicious baby, and you’re invited to the feast!

Ingredients

• 1 lb boneless, skinless chicken thighs
• 1/2 cup soy sauce
• 1/2 cup brown sugar
• 1/4 cup ketchup
• 1/4 cup chicken broth
• 2 tbsp apple cider vinegar
• 1 tbsp fresh ginger, grated
• 2 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 12 oz penne pasta
• 2 tbsp olive oil
• 1/2 cup pineapple chunks
• 2 green onions, sliced
• 1 tbsp sesame seeds

Instructions

1. In a bowl, whisk together soy sauce, brown sugar, ketchup, chicken broth, apple cider vinegar, ginger, garlic, and red pepper flakes to make the Huli-Huli sauce.
2. Add chicken thighs to the sauce, ensuring they’re fully coated. Marinate for at least 30 minutes in the fridge—overnight for maximum flavor.
3. Preheat your grill to medium-high heat (about 375°F). Grill the chicken for 6-7 minutes per side, basting with leftover marinade until the internal temperature reaches 165°F.
4. While the chicken grills, cook penne pasta according to package instructions until al dente. Drain and set aside.
5. Heat olive oil in a large skillet over medium heat. Add cooked pasta, pineapple chunks, and any remaining Huli-Huli sauce. Toss to combine and heat through.
6. Slice the grilled chicken and serve atop the pasta. Garnish with green onions and sesame seeds.

Just imagine the sweet and savory Huli-Huli sauce clinging to every noodle, with juicy pineapple bursts and perfectly charred chicken stealing the show. Serve it up in a hollowed-out pineapple for that extra ‘wow’ factor at your next dinner party!

Huli-Huli Chicken Kebabs

Get ready to fire up your taste buds with these Huli-Huli Chicken Kebabs, a Hawaiian-inspired delight that’s as fun to say as it is to eat. Perfect for your next backyard bash or when you’re just pretending your kitchen is a tropical paradise.

Ingredients

• 2 lbs chicken breast, cut into 1-inch cubes
• 1 cup soy sauce
• 1 cup brown sugar
• 3/4 cup ketchup
• 3/4 cup chicken broth
• 1/2 cup sherry
• 1 tbsp ginger, grated
• 2 cloves garlic, minced
• 1 tbsp sesame oil
• 1/2 tsp red pepper flakes
• 8 skewers, soaked in water for 30 minutes

Instructions

1. In a medium saucepan over medium heat, combine soy sauce, brown sugar, ketchup, chicken broth, sherry, ginger, garlic, sesame oil, and red pepper flakes. Bring to a simmer, stirring occasionally, for 5 minutes until the sugar dissolves. Remove from heat and let cool to room temperature.
2. Place chicken cubes in a large resealable bag and pour half of the cooled marinade over them. Seal the bag and marinate in the refrigerator for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat, about 375°F. Thread the marinated chicken onto the soaked skewers, leaving a little space between each piece for even cooking.
4. Grill the kebabs for 6-8 minutes on each side, brushing with the reserved marinade every few minutes, until the chicken is cooked through and the edges are slightly charred.
5. Let the kebabs rest for 5 minutes before serving to allow the juices to redistribute.

Absolutely bursting with sweet, tangy, and slightly spicy flavors, these kebabs are a surefire way to bring a taste of the islands to your dinner table. Serve them over a bed of rice with a side of grilled pineapple for an extra tropical twist.

Huli-Huli Chicken Sliders

Alright, folks, let’s dive into the world of Huli-Huli Chicken Sliders, where Hawaiian flavors meet your backyard BBQ in a mini, mouthwatering package. These little guys are the perfect excuse to fire up the grill and pretend you’re on a tropical vacation, even if it’s just in your mind.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1/2 cup soy sauce
• 1/2 cup ketchup
• 1/3 cup brown sugar
• 1/4 cup pineapple juice
• 2 tbsp rice vinegar
• 2 tbsp fresh ginger, grated
• 2 cloves garlic, minced
• 1 tbsp sesame oil
• 12 slider buns
• 1 cup shredded cabbage
• 1/2 cup sliced green onions

Instructions

1. In a medium bowl, whisk together soy sauce, ketchup, brown sugar, pineapple juice, rice vinegar, ginger, garlic, and sesame oil to create the marinade.
2. Reserve 1/2 cup of the marinade for basting; set aside in the refrigerator.
3. Add chicken thighs to the remaining marinade, ensuring they’re fully coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
4. Preheat your grill to medium-high heat (about 375°F). Tip: Oil the grates lightly to prevent sticking.
5. Remove chicken from marinade, letting excess drip off, and grill for 5-6 minutes per side, basting with reserved marinade halfway through. Tip: Don’t flip more than once to get those perfect grill marks.
6. Check for doneness—chicken should reach an internal temperature of 165°F. Tip: Let it rest for 5 minutes before slicing to keep it juicy.
7. Slice chicken into thin strips, perfect for piling onto buns.
8. Toast slider buns on the grill for 1-2 minutes for a bit of crunch.
9. Assemble sliders with chicken, shredded cabbage, and a sprinkle of green onions.

Flavor explosion alert! These sliders are a juicy, sweet, and savory dream with a crunch that’ll make you wanna hula. Serve them up with a side of extra napkins and maybe a tiny umbrella drink to complete the vibe.

Huli-Huli Chicken Wraps

Who knew that wrapping up the tropical flavors of Hawaii in a tortilla could be this easy? These Huli-Huli Chicken Wraps are your ticket to a mini vacation, no passport required, and they’re packed with flavors that’ll make your taste buds hula dance with joy.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1/2 cup soy sauce
• 1/2 cup brown sugar
• 1/4 cup ketchup
• 1/4 cup chicken broth
• 2 tbsp ginger, grated
• 2 cloves garlic, minced
• 1 tbsp sesame oil
• 4 large flour tortillas
• 1 cup pineapple, diced
• 1/2 cup red bell pepper, sliced
• 1/4 cup green onions, chopped

Instructions

1. In a bowl, whisk together soy sauce, brown sugar, ketchup, chicken broth, ginger, garlic, and sesame oil to create the marinade.
2. Place chicken thighs in a resealable bag, pour marinade over, seal, and refrigerate for at least 2 hours, flipping once halfway through. Tip: For deeper flavor, marinate overnight.
3. Preheat grill to medium-high heat (375°F). Remove chicken from marinade, reserving marinade for basting.
4. Grill chicken for 6-7 minutes per side, basting with reserved marinade during the last few minutes, until internal temperature reaches 165°F. Tip: Keep a spray bottle of water handy to tame any flare-ups.
5. Let chicken rest for 5 minutes, then slice into strips.
6. Warm tortillas on the grill for about 30 seconds per side. Tip: Stack them and wrap in foil to keep warm.
7. Assemble wraps by dividing chicken, pineapple, bell pepper, and green onions among tortillas. Roll up tightly and serve.

Unbelievably juicy with a perfect balance of sweet and savory, these wraps are a handheld paradise. Serve them with extra pineapple salsa on the side for an extra kick of tropical flair.

Huli-Huli Chicken Lettuce Wraps

Mmm, imagine biting into a juicy, flavor-packed Huli-Huli Chicken Lettuce Wrap that’s so good, you’ll forget all about your diet plans. This dish is a tropical party in your mouth, with a sweet and savory dance that’ll have your taste buds doing the hula!

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1/2 cup soy sauce
• 1/2 cup brown sugar
• 1/4 cup ketchup
• 1/4 cup chicken broth
• 2 tbsp ginger, grated
• 2 cloves garlic, minced
• 1 tbsp sesame oil
• 8 large lettuce leaves
• 1/4 cup green onions, sliced
• 1 tbsp sesame seeds

Instructions

1. Preheat your grill to medium-high heat, about 375°F.
2. In a medium bowl, whisk together soy sauce, brown sugar, ketchup, chicken broth, ginger, garlic, and sesame oil to create the Huli-Huli sauce.
3. Place chicken thighs in a large resealable bag and pour half of the sauce over them. Seal the bag and marinate in the refrigerator for at least 1 hour, flipping halfway through.
4. Reserve the remaining sauce for basting and serving.
5. Remove chicken from the marinade and grill for 5-6 minutes per side, basting with reserved sauce, until internal temperature reaches 165°F.
6. Let the chicken rest for 5 minutes before slicing into thin strips.
7. Arrange lettuce leaves on a serving platter, divide chicken among them, and drizzle with remaining sauce.
8. Garnish with green onions and sesame seeds before serving.

Forget the fork and knife; these wraps are all about getting hands-on for the ultimate flavor experience. The crisp lettuce contrasts beautifully with the tender, smoky chicken, making each bite a perfect harmony of textures and tastes. Serve them up at your next BBQ and watch them disappear faster than you can say ‘Huli-Huli’!

Huli-Huli Chicken Quesadillas

Oh, buckle up, buttercup, because we’re about to take your taste buds on a tropical getaway with these Huli-Huli Chicken Quesadillas. Imagine the sweet, smoky flavors of Hawaiian barbecue cozying up with the gooey, cheesy goodness of a quesadilla – it’s a match made in foodie heaven!

Ingredients

• 2 cups shredded cooked chicken
• 1/2 cup Huli-Huli sauce
• 4 large flour tortillas
• 2 cups shredded Monterey Jack cheese
• 1/2 cup diced pineapple
• 2 tbsp vegetable oil

Instructions

1. In a medium bowl, mix the shredded chicken with 1/2 cup of Huli-Huli sauce until evenly coated. Tip: For extra flavor, let the chicken marinate in the sauce for 30 minutes before assembling the quesadillas.
2. Heat a large skillet over medium heat and brush with 1 tbsp of vegetable oil.
3. Place one tortilla in the skillet and sprinkle 1/2 cup of Monterey Jack cheese evenly over the tortilla.
4. Spread half of the Huli-Huli chicken mixture over the cheese, then sprinkle 1/4 cup of diced pineapple on top.
5. Add another 1/2 cup of cheese on top of the pineapple, then cover with a second tortilla. Tip: Press down gently with a spatula to help the quesadilla hold together.
6. Cook for 3-4 minutes on each side, or until the tortilla is golden brown and the cheese is melted. Tip: If the quesadilla is browning too quickly, reduce the heat to medium-low.
7. Repeat the process with the remaining ingredients to make a second quesadilla.
8. Cut each quesadilla into wedges and serve immediately.

Craving something that’s crispy on the outside, melty on the inside, and bursting with sweet and savory flavors? These quesadillas are your ticket to flavor town. Serve them with a side of extra Huli-Huli sauce for dipping, and watch them disappear before your eyes!

Huli-Huli Chicken Nachos

Hold onto your taste buds, folks, because we’re about to embark on a flavor-packed journey with these Huli-Huli Chicken Nachos that’ll make your ordinary snack time feel like a tropical vacation. Imagine tender, juicy chicken glazed with that sweet and tangy Huli-Huli sauce, piled high on crispy tortilla chips, and smothered in all the cheesy, creamy goodness you can handle. It’s a party in your mouth, and everyone’s invited!

Ingredients

• 2 cups shredded cooked chicken
• 1 cup Huli-Huli sauce
• 1 bag (10 oz) tortilla chips
• 2 cups shredded Monterey Jack cheese
• 1/2 cup sour cream
• 1/4 cup chopped green onions
• 1/4 cup chopped cilantro

Instructions

1. Preheat your oven to 375°F to get it ready for nacho perfection.
2. In a mixing bowl, combine the shredded chicken with 1/2 cup of Huli-Huli sauce, ensuring each piece is lovingly coated. Tip: Let it marinate for 10 minutes for deeper flavor.
3. Spread the tortilla chips in a single layer on a large baking sheet. This ensures every chip gets its moment in the cheesy spotlight.
4. Evenly distribute the Huli-Huli chicken over the chips, followed by a generous sprinkle of Monterey Jack cheese. Tip: For extra crispiness, place the baking sheet on the middle oven rack.
5. Bake for 10-12 minutes, or until the cheese is bubbly and slightly golden. Keep an eye out to avoid over-browning.
6. Remove from the oven and drizzle with the remaining Huli-Huli sauce. Tip: Warm the sauce slightly for easier drizzling.
7. Add dollops of sour cream, then garnish with green onions and cilantro for that fresh, vibrant finish.

Out of this world doesn’t even begin to cover it—these nachos are a crunchy, cheesy, flavor explosion with a tropical twist. Serve them up at your next gathering and watch them disappear faster than you can say ‘Aloha!’

Huli-Huli Chicken Fried Rice

Now, let’s talk about a dish that’s about to rock your taste buds like a tropical storm—Huli-Huli Chicken Fried Rice. This isn’t just any fried rice; it’s a flavor-packed, island-inspired masterpiece that’ll have you doing the hula in your kitchen.

Ingredients

• 2 cups cooked white rice
• 1 lb boneless, skinless chicken thighs
• 1/2 cup Huli-Huli sauce
• 2 tbsp vegetable oil
• 1/2 cup diced pineapple
• 1/2 cup diced red bell pepper
• 1/4 cup sliced green onions
• 2 eggs, beaten
• 1 tbsp soy sauce
• 1 tsp sesame oil

Instructions

1. Marinate the chicken thighs in 1/4 cup of Huli-Huli sauce for at least 30 minutes in the refrigerator.
2. Heat 1 tbsp of vegetable oil in a large skillet over medium-high heat (350°F). Add the marinated chicken and cook for 5-7 minutes per side, or until the internal temperature reaches 165°F.
3. Remove the chicken from the skillet and let it rest for 5 minutes before dicing into bite-sized pieces.
4. In the same skillet, heat the remaining 1 tbsp of vegetable oil. Add the beaten eggs and scramble until fully cooked, about 2 minutes.
5. Add the diced pineapple, red bell pepper, and green onions to the skillet. Stir-fry for 3-4 minutes until the vegetables are slightly softened.
6. Add the cooked rice, diced chicken, remaining Huli-Huli sauce, soy sauce, and sesame oil to the skillet. Stir-fry for another 4-5 minutes, ensuring everything is well combined and heated through.
7. Tip: For an extra crispy texture, press the rice down in the skillet for a minute before stirring.
8. Tip: If the rice is too dry, add a splash of water or chicken broth to loosen it up.
9. Tip: Garnish with additional green onions and a drizzle of Huli-Huli sauce for a vibrant presentation.

Here’s the scoop: this Huli-Huli Chicken Fried Rice is a symphony of sweet, savory, and smoky flavors with a texture that’s perfectly chewy and slightly crispy. Serve it in a hollowed-out pineapple for that extra ‘wow’ factor at your next backyard bash.

Conclusion

Kickstart your culinary adventure with these 18 mouthwatering Huli-Huli chicken recipes that promise to bring a taste of Hawaii to your table. Whether you’re grilling, baking, or slow-cooking, there’s a recipe here to delight every palate. Don’t forget to share which one becomes your favorite in the comments below and spread the aloha spirit by pinning this article on Pinterest. Happy cooking!

Bella Bacinos