Huli Huli Chicken with Pineapple-Ginger Sauce


"Huli" is a Hawaiian word that means to turn over. Traditional versions of this dish are grilled, constantly turning the chicken back and forth as a rotisserie would. This easy recipe is made in the oven to save you time and elbow grease. Recipe adapted from Chef Greg Harrison, Pacific'O Restaurant.

Prep Time:
35 mins
Additional Time:
6 hrs 10 mins
Total Time:
6 hrs 45 mins
8 servings



  • 2 tablespoons coconut oil

  • 1 head garlic, halved

  • 3 (4 inch) stalks lemongrass, smashed and diced

  • 1 (3 inch) piece fresh ginger, chopped

  • 4 cups ice water

  • 1 cup reduced-sodium tamari

  • 1 orange, sliced

  • 8 bone-in chicken thighs (about 4 pounds)


  • ¾ cup pineapple juice

  • cup chopped pineapple

  • cup reduced-sodium tamari

  • 3 tablespoons light brown sugar

  • 1 ½ tablespoons minced garlic

  • 1 scallion, sliced

  • 2 teaspoons minced fresh ginger

  • 2 teaspoons minced shallot

  • 1 ½ tablespoons rice vinegar


  1. To prepare chicken: Heat oil, garlic halves, lemongrass and ginger in a medium skillet over medium heat. Cook, stirring, until starting to brown, about 2 minutes. Immediately transfer the mixture to a large bowl and add water, 1 cup tamari and orange. Add chicken, cover and refrigerate for at least 6 hours and up to 1 day.

  2. Meanwhile, to prepare sauce: Puree pineapple juice and pineapple in a blender until smooth. Transfer to a medium saucepan and add tamari, brown sugar, garlic, scallion, ginger, shallot and vinegar. Bring to a boil over medium-high heat; cook, stirring occasionally, until reduced by half, 8 to 10 minutes.

  3. Position rack in upper third of oven; preheat to 425 degrees F. Line a rimmed baking sheet with foil.

  4. Remove the chicken from the marinade and pat dry with paper towels. (Discard the marinade.) Place on the prepared pan. Bake until an instead-read thermometer inserted in the thickest part without touching bone registers 160 degrees F, about 25 minutes. Brush with 2 tablespoons of the sauce. Increase oven temperature to broil. Broil on high until charred in spots, 2 to 3 minutes.

    a round plate with chicken

To make ahead

Brine chicken (Step 1) for up to 1 day.

Nutrition Facts (per serving)

358 Calories
20g Fat
11g Carbs
32g Protein
Nutrition Facts
Servings Per Recipe 8
Serving Size 1 thigh
Calories 358
% Daily Value *
Total Carbohydrate 11g 4%
Dietary Fiber 0g 1%
Total Sugars 8g
Added Sugars 5g 10%
Protein 32g 65%
Total Fat 20g 25%
Saturated Fat 6g 29%
Cholesterol 173mg 58%
Vitamin A 105IU 2%
Vitamin C 7mg 7%
Folate 12mcg 3%
Sodium 777mg 34%
Calcium 25mg 2%
Iron 2mg 12%
Magnesium 34mg 8%
Potassium 390mg 8%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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