Grilled Huli Huli Chicken Kebabs Recipe

Sweet and Smoky Hawaiian Huli Huli Chicken Kebab Skewers

Try these delicious grilled Huli Huli chicken skewers at your next BBQ for an easy, flavorful, and filling meal! Packed with tropical flair and a homemade Hawaiian BBQ sauce, this recipe is the ultimate backyard crowd-pleaser.

What Is Huli Huli Chicken?

“Huli Huli” is Hawaiian for “turn turn,” a nod to the traditional spit-roasting method used to make this iconic island dish. The recipe was created in 1955 by Ernest Morgado and quickly became a Hawaiian classic, originally cooked between two grills and flipped halfway through. In this version, we thread marinated chicken onto skewers for a more accessible take on the classic. The result? Juicy, flavorful chicken infused with sweet and savory tropical flavors that are perfect for grilling season.

Huli Huli chicken is known for its signature sweet glaze that caramelizes beautifully on the grill. It’s perfect for summer entertaining or a quick weeknight dinner and is naturally gluten-free when using tamari instead of soy sauce.

Tips for the Perfect Huli Huli BBQ Sauce

This easy homemade Hawaiian BBQ sauce comes together in just minutes. Start by combining pineapple juice, brown sugar, ketchup, soy sauce, garlic, ginger, and a touch of Sriracha or red pepper flakes for depth. Simmer the mixture until it thickens slightly. The pineapple and ginger bring a tropical twist, while the soy and ketchup give it that savory BBQ kick.

Tip: Reserve some sauce for basting and a separate portion for serving to keep things food safe and extra saucy!

You can also make the sauce a day ahead to let the flavors meld. It stores well in the fridge for up to one week and can be used as a marinade or dipping sauce for other meats and veggies too!

How to Grill Huli Huli Chicken Skewers

Preheat your grill to medium-high heat. Thread marinated chicken pieces onto skewers and grill for 10–12 minutes, turning every few minutes to ensure even cooking. Baste with Huli Huli sauce each time you flip. This not only locks in moisture but caramelizes beautifully thanks to the sugar and pineapple juice.

To prevent sticking and ensure even browning, make sure your grill grates are clean and lightly oiled. You can also soak wooden skewers in water for at least 30 minutes before grilling to prevent burning. Metal skewers work great too and are reusable.

Fun Fact: According to Hawaiian News Now, “huli” means to turn or flip—perfectly fitting for this rotating, saucy dish.

Serving Ideas + Final Thoughts

Serve your Huli Huli chicken skewers over jasmine rice or cauliflower rice for a lighter option. Garnish with green onions or sesame seeds and pair with pineapple chunks for added island flavor. These also go great with homemade King’s Hawaiian rolls, grilled veggies, or potato salad.

Other sides that pair well include grilled corn, fresh fruit salad, or a tangy cabbage slaw. This recipe is perfect for outdoor cookouts, potlucks, or when you’re craving something summery and satisfying with minimal cleanup.

These skewers make a great weeknight meal, backyard BBQ addition, or summer potluck showstopper. The balance of sweet, tangy, and savory flavors hits every time!

Grilled Huli Huli Chicken Skewers Recipe

My favorite recipe for grilled Huli Huli chicken! Easy to make and full of delicious Hawaiian BBQ flavor in every bite!

4.34 / 5 ( 3 Reviews )

Print Rate

Prep Time: 40 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 50 minutes minutes

Serves: 8

Adjust Servings: 8

US CustomaryMetric

Equipment

• Small bowl
• Medium saucepan
• Grill
• Skewers

Ingredients

• 3 pounds boneless skinless chicken breast cut into about 1-inch cubes
• 1 ½ teaspoons smoked paprika
• 1 teaspoon ground ginger
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ½ teaspoon cumin
• ½ teaspoon salt
• ¼ teaspoon pepper

Huli Huli Sauce

• 1 cup canned 100% pineapple juice
• ⅓ cup ketchup
• ½ cup reduced sodium soy sauce
• ½ cup brown sugar
• 2 tablespoons Worcestershire
• 2 tablespoons apple cider vinegar
• 2 teaspoons fresh grated ginger or ginger paste
• 1 ½ teaspoons minced fresh garlic
• 1 teaspoon Dijon mustard
• 1 teaspoon Sriracha
• ¼ teaspoon salt
• ⅛ teaspoon pepper

Instructions

• In a small bowl, mix together the spice rub ingredients: smoked paprika, ground ginger, onion powder, garlic powder, cumin, salt, and pepper. Pat chicken dry with paper towels, then season the chicken pieces evenly with the spice rub mixture. Cover or place in resealable bag and refrigerate for 30-60 minutes.
• Meanwhile, add the sauce ingredients to a medium saucepan. Simmer, stirring occasionally, until sauce has thickened slightly, about 10-15 minutes. Remove and reserve 1/2 cup of sauce for serving. Use remaining sauce to baste chicken while grilling.
• Turn all gas grill burners to high, close lid, and heat for about 15 minutes. Scrape the grill grates clean. Leave primary burner(s) on, turn off other burners. Oil the grill grates. (I use tongs, a paper towel, and cooking oil.)
• Thread the chicken pieces onto skewers. Grill over the primary burner(s) with lid closed, turning one-quarter of a turn every 2 minutes or so, until browned and slightly charred (about 8 minutes total for chicken breast and 10 minutes for thighs). Brush the top of kebabs with Huli Huli sauce during cooking.
• At the end of cooking time, brush top of kebabs with more of the sauce, flip and cook about 1 minute. Brush second side with sauce; flip and cook for another minute or so.
• Remove kebabs from grill, tent with foil, and let rest for 5 minutes. Serve with reserved Huli Huli sauce.

Nutrition

Calories: 292kcal | Carbohydrates: 23g | Protein: 37g | Fat: 5g | Sodium: 1105mg | Fiber: 1g | Sugar: 19g

Recipe Adapted From: Carlsbad Cravings

Frequently Asked Questions

Can I bake Huli Huli chicken instead of grilling?

Yes! Bake the skewers at 425°F for 20–25 minutes, flipping and basting halfway through. Broil for the last few minutes to achieve a nice char.

How long can I marinate the chicken?

For best results, marinate for at least 2 hours or overnight. Don’t exceed 24 hours, as the pineapple juice may start to break down the meat.

What cut of chicken is best?

Boneless, skinless chicken thighs are most flavorful and forgiving. Chicken breast works too, but be careful not to overcook it.

Is this recipe gluten-free?

It can be! Just swap regular soy sauce for gluten-free tamari or coconut aminos.

More Easy Recipes You’ll Love

• Grilled Pineapple
• Best BBQ Chicken Kebabs
• Honey Lime Fruit Salad
• Cauliflower Rice
• Lemon Herb Potato Salad
• Honey Balsamic Chicken Kebabs

—