Huli Huli Chicken is a Hawaiian classic, famously cooked over open flames and basted with a sweet, savoury glaze. “Huli” means “turn” in Hawaiian, referring to the traditional method of continuously flipping the chicken during grilling. This version features a vibrant marinade laced with aromatic spices to deliver layers of irresistible flavour. Perfect for a summer barbecue or a tropical-themed dinner, this recipe will instantly transport you to island shores.

Prepare the marinade: In a large bowl, whisk together the pineapple juice, soy sauce, tomato ketchup, light brown sugar, rice vinegar, honey, ginger, garlic, smoked paprika, black pepper, and allspice until well combined.

Marinate the chicken: Place the chicken thighs and drumsticks in a large resealable bag or shallow dish. Pour over the marinade, ensuring the chicken is fully coated. Seal and refrigerate for at least 2 hours, ideally overnight, turning occasionally.

Preheat your grill (or barbecue): Heat to medium-high and lightly oil the grates to prevent sticking.

Cook the chicken: Remove the chicken from the marinade, reserving the leftover marinade. Place the chicken skin-side down on the grill. Cook for about 12–15 minutes per side, turning regularly and basting generously with the reserved marinade, until the chicken is deeply caramelised and cooked through (internal temperature should reach 75°C).

Optional: Grill pineapple slices alongside the chicken during the last 5 minutes, turning once until charred.

Serve: Garnish with sliced spring onions and serve hot with grilled pineapple and a side of rice or salad.