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Baked Huli Huli Chicken: A Sweet and Savory Island Favorite Right from Your Oven

If you’re craving something tropical, flavorful, and incredibly satisfying, look no further than Baked Huli Huli Chicken. This Hawaiian-inspired dish combines tender, juicy chicken with a sticky, sweet-savory glaze that’s bursting with flavor. Traditionally grilled over an open flame, this easy baked version brings all the bold island taste — without needing a grill.

Perfect for weeknight dinners, backyard get-togethers, or a fun twist on your usual chicken routine, Huli Huli Chicken is a guaranteed crowd-pleaser.

🌺 What Is Huli Huli Chicken?

Originating in Hawaii in the 1950s, Huli Huli Chicken was created as a barbecue-style chicken cooked between two grills — “huli” means “turn” in Hawaiian, referencing the constant flipping of the chicken. The star of the dish is its signature marinade, a rich blend of pineapple, soy sauce, ginger, garlic, and brown sugar that creates a beautifully caramelized finish.

🍍 Ingredients

For the Marinade:

• 1 cup pineapple juice
• ½ cup soy sauce
• ⅓ cup brown sugar
• ¼ cup ketchup
• 2 tablespoons rice vinegar (or apple cider vinegar)
• 2 tablespoons fresh ginger, grated
• 2 garlic cloves, minced
• 1 tablespoon sesame oil (optional, for added depth)
• 1 tablespoon cornstarch + 2 tablespoons water (for thickening, optional)

For the Chicken:

• 4–6 bone-in, skin-on chicken thighs or drumsticks
• Salt and pepper, to taste
• Green onions and sesame seeds for garnish (optional)

🔥 Instructions

1. Make the Marinade

In a bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, vinegar, ginger, garlic, and sesame oil. Reserve ½ cup of the marinade in a small saucepan (for glazing later).

2. Marinate the Chicken

Season the chicken lightly with salt and pepper. Place it in a large resealable bag or container and pour in the marinade. Refrigerate for at least 2 hours, preferably overnight for deeper flavor.

3. Bake the Chicken

Preheat your oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top (this helps the chicken cook evenly and allows the fat to drip away).

Remove chicken from the marinade and place on the rack. Bake for 35–45 minutes, or until the internal temperature reaches 165°F (74°C), basting halfway with the reserved marinade.