Welcome to the ultimate guide for creating mouth-watering **Grilled Huli Huli Chicken Kabobs**! This recipe brings the vibrant, sweet, and savory flavors of Hawaii right to your backyard grill. Imagine tender pieces of chicken, juicy pineapple, and crisp vegetables, all coated in a rich, tangy, and slightly smoky Huli Huli sauce, then grilled to absolute perfection. These kabobs aren’t just a meal; they’re an experience, perfect for summer cookouts, family dinners, or any occasion that calls for a taste of the tropics.
Hawaiian-style grilled chicken is a guaranteed crowd-pleaser, even for the pickiest eaters. Its irresistible blend of smoky char, tender meat, and the tropical sweetness of pineapple makes it an incredibly fun and satisfying dish. Loaded with fresh fruit and colorful vegetables, these kabobs are not only delicious but also fantastic for gatherings, offering a vibrant and flavorful centerpiece to any spread.
The story of Huli Huli chicken dates back to the 1950s, when Ernest Morgado, a Hawaiian chicken farmer, began grilling chicken at public events. His innovative technique involved cooking chicken between two grills that he would “huli” (Hawaiian for “turn”) from side to side. This constant turning and basting with his signature sauce created a perfectly caramelized and incredibly flavorful chicken, giving birth to the iconic “Huli Huli” name. While Ernest’s original recipe remains a closely guarded trade secret, its enduring popularity has inspired countless delicious interpretations. Our version aims to capture that same finger-licking goodness, delivering a flavor profile you’ll want to make again and again.
For those who love to craft their sauces from scratch, we’re delighted to share our take on the Huli Huli sauce recipe. However, if convenience is key, you can still experience the authentic taste. The original Huli Huli sauce, invented by Ernest Morgado and produced by Pacific Poultry Company, is readily available for purchase on Amazon. It offers a fantastic shortcut to achieving that classic Hawaiian flavor.
These chicken kabobs share a delightful similarity with teriyaki grilled chicken, but the addition of fresh, grilled pineapple and crisp bell peppers elevates the flavor profile to an entirely new dimension. The pineapple caramelizes beautifully on the grill, enhancing the sweetness and adding a tangy counterpoint that perfectly complements the savory chicken and rich sauce.
We’re confident that this recipe for Grilled Huli Huli Chicken Kabobs will become a cherished favorite in your culinary repertoire!
Navigating This Recipe: We understand you might be eager to jump straight to the cooking. For your convenience, you’ll find a clickable table of contents just below, allowing you to easily access specific sections of this guide.
Here at Sweet C’s, our goal is to empower every home cook. As someone who learned to cook without formal training, I believe that understanding the “why” behind each step and ingredient makes all the difference. My recipes are packed with helpful tips and insights, ensuring that even the most novice chef feels confident and successful in the kitchen.
Table of contents
- The Best Grilled Huli Huli Chicken Kabobs: A Tropical Delight
- How To Grill Chicken Kabobs Like a Pro
- Mastering Your Skewers: How to Keep Kabobs From Burning
- Crafting Your Own Huli Huli Sauce: A Step-by-Step Guide
- Huli Huli Sauce Recipe
- More Irresistible Grilled and Smoked Recipes
- Recipe FAQs: Your Huli Huli Questions Answered
- Grilled Huli Huli Chicken Kabobs
The Best Grilled Huli Huli Chicken Kabobs: A Tropical Delight
These Grilled Huli Huli Chicken Kabobs are truly one of our all-time favorite ways to enjoy Hawaiian chicken. The kabob format makes them incredibly interactive and fun to eat, transforming a simple meal into a delightful feast. The sweet and savory Huli Huli sauce perfectly glazes the succulent chicken, while the grilled pineapple and crisp vegetables add bursts of tropical flavor and satisfying texture.
We especially love preparing these vibrant skewers for lively parties and relaxed cookouts. They pair wonderfully with a variety of side dishes that complement their tropical essence. Consider serving them alongside a refreshing Dragon Fruit Salad, a hearty Bacon Ranch Potato Salad, crispy Air Fryer French Fries, or a classic macaroni salad. These accompaniments create a well-rounded meal that transports everyone to a Hawaiian luau.
This Huli Huli chicken kabob recipe is destined to become a new favorite in your kitchen for numerous compelling reasons:
- **Unforgettable Flavor Profile:** If you crave chicken that is wonderfully sticky, perfectly sweet, richly salty, and deeply savory, offering an explosion of flavor in every bite, then you’ve found your match. This recipe delivers an out-of-this-world taste experience that will leave you craving more.
- **Grilling Success for All Skill Levels:** Whether you’re a seasoned grill master or new to the art of grilling chicken kabobs, we’ve packed this guide with essential tips and tricks. These insights will help you achieve perfectly cooked, tender, and juicy chicken every time, regardless of the recipe.
- **Ideal for Entertaining:** Planning a party, family gathering, or a large cookout? These kabobs are an excellent choice! They’re easy to prepare in advance, cook relatively quickly, and are a fun, flavorful way to feed a crowd without breaking a sweat. Their vibrant colors and delicious aroma are always a hit.
- **Budget-Friendly Tropical Escape:** You don’t need exotic ingredients or a hefty budget to capture the spirit of the islands. This dish is crafted using readily available ingredients found at any local grocery store, making it an accessible and affordable option for a taste of the tropics.
Feeling inspired by the island spirit and looking for a fun DIY project? Be sure to check out our Quick and Easy Seashell Ornaments to bring a bit of beachy charm into your home!
How To Grill Chicken Kabobs Like a Pro
Grilling chicken is arguably one of the most delightful ways to infuse lean meat with incredible flavor and a beautiful smoky char. However, achieving perfectly tender, juicy, and flavorful chicken, especially on a skewer, requires a few key techniques. Just like our popular recipes for Perfect Grilled Chicken Breasts, Grilled Chicken Strips, and Grilled Chimichurri Chicken, these Huli Huli kabobs benefit immensely from smart preparation and grilling methods. Our aim is to ensure every bite of your Huli Huli chicken kabob melts in your mouth with an explosion of flavor.
Here are our top tips for grilling the absolute best Huli Huli chicken kabobs:
- **The Power of Marinade:** For chicken bursting with the most intense flavor, dedicate time to proper marination. We recommend preparing a batch of Huli Huli sauce and dividing it in half. Use one half to marinate your chicken, ideally overnight, allowing the flavors to deeply penetrate the meat. Reserve the other half in a sealed jar in the refrigerator to use for basting during grilling. The longer your chicken marinates, the more tender, juicy, and flavor-packed each cube will be. This step is crucial for achieving that signature Huli Huli taste.
- **Prepare Your Skewers:** If you’re using bamboo skewers, adequate preparation is non-negotiable for the best results. To prevent them from burning to a crisp on the hot grill, you must soak them in water. While a minimum of 30 minutes is acceptable, soaking them overnight is highly recommended. Bamboo wood takes time to absorb moisture, and thorough saturation is key to ensuring they don’t ignite or char excessively, keeping your focus on grilling the chicken to perfection.
Mastering Your Skewers: How to Keep Kabobs From Burning
One common frustration when grilling kabobs, especially with bamboo skewers, is the risk of them burning. Nobody wants charred stick fragments instead of delicious food! Thankfully, preventing this is straightforward and primarily involves one crucial step: proper soaking. While bamboo is an excellent choice for skewers due to its natural, disposable nature, its wood fibers need to be saturated with moisture to withstand the direct heat of the grill.
Bamboo is quite slow to absorb water, but once saturated, it releases that moisture slowly, creating a protective barrier against the flames. For optimal results and to virtually eliminate the risk of burning, you should soak your bamboo skewers in water for at least 30 minutes. However, for truly peace of mind and the best outcome, we highly recommend soaking them overnight. This extended period ensures maximum water absorption.
A simple and effective method for soaking your skewers is to lay them flat in a casserole dish or lasagna pan, then fill the pan with water, ensuring the skewers are fully submerged. You can easily leave them on the kitchen counter overnight, and they’ll be perfectly prepared and ready for your grilling session the next day. This small step makes a significant difference in the success and enjoyment of your grilled kabobs.
Crafting Your Own Huli Huli Sauce: A Step-by-Step Guide
Huli Huli sauce, a beloved staple in Hawaiian cuisine, is renowned for its irresistible balance of sweet and savory notes. Its flavor profile often draws comparisons to classic teriyaki sauce, but with its own distinct tropical character. The magic of Huli Huli sauce lies in its blend of ingredients, typically featuring soy sauce for umami, fresh ginger for a vibrant zing, rich brown cane sugar for sweetness and caramelization, and various aromatic spices that contribute to its depth.
Making your own Huli Huli sauce at home is surprisingly simple and incredibly rewarding. The process requires minimal effort: just combine all the ingredients in a bowl and whisk them vigorously until thoroughly combined. The most important step here is to ensure that the brown cane sugar completely dissolves into the liquid ingredients. This creates a smooth, consistent sauce that will evenly coat your chicken and vegetables, allowing for perfect caramelization on the grill.
Once prepared, your homemade Huli Huli sauce can be stored efficiently. Transfer any unused sauce to an airtight container and keep it in the refrigerator, where it will remain fresh for up to one week. This makes it an excellent candidate for meal prepping or for having on hand for spontaneous grilling sessions.
Our Huli Huli sauce recipe is designed to be versatile. You can easily double or even triple the quantities if you’re planning a large feast or simply want to have extra sauce available. A single batch of this recipe is typically sufficient for approximately 5 to 6 pounds of chicken or pork pieces, providing ample marinade and basting sauce for a generous meal. You’ll likely find yourself with some delicious Huli Huli sauce leftover, which can be used to drizzle over rice, stir-fries, or even as a dipping sauce!
Huli Huli Sauce Recipe
To prepare your homemade Huli Huli sauce, simply combine the following ingredients in a small bowl and whisk them together until smooth and well-incorporated:
- 1/3 cup ketchup
- 1/3 cup soy sauce
- 1/4 cup brown cane sugar
- 1/4 cup honey
- 1/4 cup sherry
- 1-2 Tablespoon sesame oil
- 1-2 more pieces fresh ginger, crushed
- 6 cloves garlic, finely minced
- Dash or two of Worcestershire sauce
- Sriracha or Asian chili paste (or red pepper flakes) to taste
- 1 teaspoon fresh lemon juice
More Irresistible Grilled and Smoked Recipes
If you’re a fan of the irresistible flavors achieved through grilling and smoking, you’re in the right place! We have a treasure trove of recipes that will inspire your next outdoor cooking adventure. From succulent meats to smoky sides, our collection is designed to help you create unforgettable meals. Explore some of our recently favored recipes:
Beer Can Chicken
Best Grilled Corn on the Cob
Easy Grilled Tandoori Chicken
Best Smoked Pulled Pork
Easy Smoked Hot & Fast Brisket
Smoked BBQ Pork Belly Bites
Sesame Crusted Tuna Steaks with Ginger-Soy Sauce
Smoked Trail Mix
For a comprehensive collection, you can find our complete grilled and smoked recipe archives here. And if you’re specifically looking for more ways to prepare this versatile protein, explore our various chicken breast recipes here.
Recipe FAQs: Your Huli Huli Questions Answered
Ensuring your Huli Huli chicken is cooked to a safe internal temperature is paramount for both taste and safety. Chicken is considered fully cooked when it reaches an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius). To check this accurately, insert an instant-read meat thermometer into the thickest part of a chicken piece, being careful to avoid hitting the bamboo skewer, as this can give you an inaccurate reading. The chicken should appear opaque throughout, and juices should run clear. Cooking to the correct temperature ensures tender, moist chicken without the risk of overcooking and drying it out.
For these delicious Huli Huli chicken kabobs, the ideal grilling temperature is medium-high, specifically between 425-450 degrees Fahrenheit (218-232 degrees Celsius). This temperature range is hot enough to achieve a beautiful sear and caramelization on the chicken and vegetables, developing those desirable grill marks and a slightly smoky flavor, while still allowing the chicken to cook through without burning too quickly. Preheat your grill for at least 10-15 minutes to ensure it reaches and maintains this consistent temperature for even cooking.
Your homemade Huli Huli sauce can be a fantastic make-ahead component for future meals. After preparing, transfer the sauce into an airtight container or a jar with a tight-fitting lid. When stored properly in the refrigerator, the sauce will maintain its freshness and robust flavor for up to one week. This makes it convenient to prepare a larger batch and have it ready for multiple grilling sessions or as a versatile condiment throughout the week.
Leftover Huli Huli chicken kabobs are absolutely delicious, but proper storage is key to maintaining their quality. For the best flavor and texture, we recommend enjoying them within two days when stored in an airtight container in the refrigerator. If you anticipate storing them longer, or want to maximize their lifespan, it’s beneficial to remove the pineapple chunks from the skewers. Pineapple tends to break down faster and can affect the overall texture and flavor of the leftovers over time. Without the pineapple, the chicken and vegetables can typically last for up to four days in the fridge. Always ensure that any leftovers are thoroughly reheated until they are piping hot before serving.
Grilled Huli Huli Chicken Kabobs
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Grilled Huli Huli Chicken Kabobs
Equipment
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World Market Hawaii’s Famous Huli-Huli Sauce – Hawaiian BBQ Sauce – Meat Rub BBQ Marinade Sauce and Steak Seasoning – 24 Ounce – 1 Pack
Ingredients
- For the huli huli sauce:
- ⅓ cup ketchup
- ⅓ cup soy sauce
- ¼ cup brown cane sugar
- ¼ cup honey
- ¼ cup sherry
- 1-2 Tablespoon sesame oil
- 1-2 pieces fresh ginger, crushed
- 6 cloves garlic, finely minced
- Dash or two of Worcestershire sauce
- Sriracha or Asian chili paste, or red pepper flakes to taste
- 1 teaspoon fresh lemon juice
- OR – 1 bottle of the Original Huli Huli Chicken Sauce
- For the chicken kabobs:
- 1 pound boneless skinless chicken breast, cut into 1” cubes
- 1 red bell pepper, cut into 1” cubes
- 1 green bell pepper, cut into 1” cubes
- 1 sweet onion, cut into 1” cubes
- ½ pineapple, cut into 1” cubes
Instructions
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In a small bowl, thoroughly whisk together all the Huli Huli sauce ingredients until the sugar completely dissolves and the mixture is smooth. Divide the sauce in half, reserving one half for basting during grilling and the other half for marinating the chicken.
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For bamboo skewers, soak them in water for at least 30 minutes, or ideally overnight, to prevent burning on the grill. This crucial step ensures your skewers withstand the heat.
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Cut the boneless, skinless chicken breasts into uniform 1-inch cubes. This size ensures even cooking and fits perfectly on the skewers.
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Place the cubed chicken in a plastic bag or a large bowl. Pour half of the prepared Huli Huli sauce over the chicken, ensuring all pieces are well coated. Marinate for at least 30 minutes in the refrigerator, or for maximum flavor and tenderness, marinate overnight.
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Once the chicken has marinated, preheat your grill to a medium-high temperature, aiming for a range between 425 and 450 degrees Fahrenheit (218-232 degrees Celsius).
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While the grill preheats, cut your sweet onion, pineapple, and bell peppers (red and green) into 1-inch cubes, matching the size of the chicken for even cooking.
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Remove the soaked skewers from the water. Begin assembling your kabobs by alternately sliding pieces of chicken, bell peppers, pineapple, and onion onto each skewer, creating colorful and balanced combinations.
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Lightly brush the assembled kabobs with a small amount of the reserved marinade (not the one the raw chicken was in) just before placing them on the grill. Discard any leftover marinade that came into contact with raw chicken, and always wash your hands thoroughly after handling raw meat.
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Place the kabobs on the preheated grill. Cook for approximately 5 minutes on one side. Then, carefully turn the skewers to the opposite side and cook for an additional 5 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) using an instant-read thermometer.
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Once the chicken is cooked through, brush the kabobs generously with the remaining Huli Huli sauce that was reserved for basting. Continue to cook for an additional 2-3 minutes, or just until the sauce warms through, thickens slightly, and becomes wonderfully sticky and caramelized.
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Remove the grilled Huli Huli chicken kabobs from the grill and let them rest for 5 minutes. This allows the juices to redistribute, ensuring tender and flavorful chicken. If desired, garnish with fresh chopped parsley or cilantro for a touch of freshness.
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Serve immediately and enjoy your delicious Hawaiian-inspired feast!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.