The BEST Huli-Huli Chicken | Smoked & Charred Drum Smoker Recipe
Why This Huli-Huli Chicken Recipe Rocks
Big Poppa here — today we’re chasing those Hawaiian vibes with the BEST Huli-Huli Chicken you’ve ever smoked. We start with a pineapple-forward teriyaki-style sauce, drum smoke the chicken low and slow for juicy flavor, then finish it hot for that beautiful sticky char. If you want sweet, tangy, smoky, and slightly spicy all on one plate — this is your chicken.
Think live fire, caramelized pineapple, and Sweet Money seasoning doing its thing. Hawaiian heritage meets drum smoker magic. Let’s cook!
What You’ll Need
Main Ingredients
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4–6 chicken leg quarters or thighs
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1 cup canned pineapple juice (no fresh — enzymes break down meat)
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¼ cup ketchup
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¼ cup rice wine vinegar
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¼ cup soy sauce
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¼–½ cup brown sugar, to taste
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2 cloves garlic, crushed
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Ginger (fresh or tube), to taste
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Small squeeze of Sriracha (optional — sweet heat)
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Pineapple slices (fresh or canned)
Tools & Gear
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Charcoal + wood chunks
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Saucepan
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Zip-top bag or container for marinade
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Meat thermometer
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Heat-resistant gloves
Step-by-Step: Huli-Huli Chicken
1) Make the Huli-Huli Sauce
Combine pineapple juice, ketchup, rice wine vinegar, soy sauce, brown sugar, garlic, ginger, and a little Sriracha in a saucepan.
Simmer to slightly reduce and thicken, then taste and adjust (a bit more sugar or acidity is okay).
Reserve some sauce for basting later — never use sauce that touched raw chicken.
2) Prep & Season the Chicken
Trim excess fat from chicken. Coat both sides generously with Sweet Money Rub, letting it sweat and form that tasty dry brine.
3) Marinate
Place chicken in a bag or container with some of the Huli-Huli sauce. Seal, remove air, and refrigerate.
Let it marinate at least 2 hours (overnight if you can swing it).
4) Smoke the Chicken
Fire up your drum smoker to 300°F indirect heat.
Dust the chicken again with Sweet Money and arrange around the smoker perimeter.
5) Add Pineapple
Season pineapple slices with Sweet Money and place them near the chicken to caramelize.
6) Cook to Temp
Smoke until the chicken hits about 170°F internal, flipping halfway. Pineapple should be golden with some char.
7) Reverse Sear & Baste
Move chicken closer to live fire briefly. Baste with the reserved Huli-Huli sauce right at the end to avoid burning. Let the sugars get sticky and slightly charred.
8) Rest & Serve
Pull the chicken, let it rest a few minutes, then serve with grilled pineapple and extra sauce on the side.
Serving Ideas
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Serve with pineapple slices and steamed rice
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Smash into tacos with pickled onions and cilantro
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Pair with grilled veggies or mac salad
Shop Rubs & Sauces
FAQ
What temp should I cook this to?
Cook the chicken to 165–170°F internal. Dark meat stays juicy and forgiving all the way to the finish.
How do I know when it’s done?
Use a thermometer if you can. Visually, you want tightened skin, clear juices, and a sticky, caramelized glaze after the final baste.
Can I make this on a pellet grill or gas grill instead?
Absolutely. Run indirect heat at ~300°F, then finish over higher heat at the end to set the sauce and get that light char.
What’s the best wood flavor for this recipe?
Apple or cherry is perfect — fruit wood plays nice with the pineapple without overpowering it.
How should I store leftovers?
Refrigerate in an airtight container for up to 4 days. Reheat gently (covered) so it stays juicy.
Recipe Video
The BEST Huli-Huli Chicken Recipe | Drum Smoker Recipes
https://youtu.be/NIriCY8ia_E?si=v3la2OmiJCK8EYk6
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