This zesty and tangy Huli Huli Sauce brings bold Hawaiian flavor to your table, perfect for transforming any backyard meal into a tropical feast!
Inspired by Hawaiian barbecue, huli huli is a sweet and tangy sauce that brightens grilled meats, veggies, or even rice bowls. Huli means “to turn” in Hawaiian and refers to how chicken is cooked by rotation over an open flame. With a salty-sweet balance of soy sauce, brown sugar, ketchup, and pineapple juice, this sauce harmonizes the best flavors of East and West.
Originally created by businessman Ernest Morgado in the 1950s, huli huli sauce has since become a hit that you can find in almost any grocery store. Making it from scratch, however, is far more rewarding because it empowers you to use the highest quality ingredients while playing with the flavors. Seeking more spice? Add some red chili pepper flakes. If you want it saltier, add a tad more soy sauce. The beauty of making your own sauce is that you can experiment like a chemist until you find your favorite flavor profile.
Is Huli Huli Sauce Healthy?
While it might seem like this is a more wholesome option than store-bought sauce, it’s important to make sure you use quality ingredients to satisfy that expectation. For example, I prefer using all-natural ketchup that doesn’t have high fructose corn syrup or preservatives. If you need to cut back on the sodium, you can use low-sodium soy sauce. If you require gluten-free, use coconut aminos instead of soy sauce (which often has wheat in it). This recipe is vegan, and so it works well for veggie dishes, too!
Paying Homage To Humble Origins
While this recipe is not traditional Hawaiian cuisine, it did originate from one man’s inspiration to use flavors that are common in Asian-Pacific culture. Ernest Morgado was a Portuguese-American entrepreneur and community leader who created this sauce while he was serving farmers in Hawaii. While it was inspired by his mother’s recipe, Morgado also took inspiration from Asian-Pacific flavors like soy sauce, pineapple, sesame oil, and ginger. While Morgado eventually sold his sauce in grocery stores nationwide, its humble origins began in Hawaii, where it was especially popular at fundraisers and community events. It goes to show that sometimes the simplest creations end up being the most impactful and long-lasting.
INGREDIENTS
- 1/2 cup ketchup
- 1/3 cup brown sugar
- 1/4 cup soy sauce
- 1/3 cup pineapple juice
- 1 1/2 tablespoons sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 3/4 teaspoons rice vinegar
- 1 3/4 tablespoons chili garlic sauce
INSTRUCTIONS
Prepare
Mince garlic and grate ginger.
Combine
Mix all ingredients in a pot.
Cook
Boil and simmer to thicken.
Devour!
FAQs & Tips
I recommend storing your huli huli sauce in an airtight jar in the fridge. It will last like this for up to 2 weeks, but you can also freeze it in freezer-safe containers for up to 2 months. Make sure to thaw it in the fridge overnight before using it. Serve it cold or cook it with meat or veggies.
Not quite! While huli huli and teriyaki sauces share some similar flavors, like soy sauce and ginger, huli huli stands out with its unique blend of pineapple juice, rice vinegar, chili sauce, and ketchup – ingredients you typically won’t find in traditional teriyaki sauce. This combination gives huli huli its signature tangy and slightly spicy kick.
Huli huli sauce works wonderfully as a marinade for chicken, pork, or even tofu. The combination of soy sauce, pineapple juice, and vinegar helps tenderize the meat, while the brown sugar and ketchup add a hint of caramelization when grilled. For best results, marinate your protein for at least 2 hours, or overnight if you have the time, to let the flavors fully soak in. Just be sure to set some sauce aside if you plan to use it for basting or serving!
Serving Suggestions
While the traditional accompaniment Morgado used this sauce with was Rotisserie Chicken or Grilled Chicken Breast, you could also use it to marinate Air-Fryer Mahi Mahi or Poached Fish. Alternatively, enjoy it on a Hawaiian Macaroni Salad for an extra burst of tangy flavor.
These Low-Carb Poke Bowls would be perfect with a drizzle of huli huli sauce. The beauty of bowls is that you can use fish or replace it with tofu, depending on your diet. Have fun with this sauce; it’s got a lot of flavor to add to all kinds of dishes!
Huli Huli Sauce
Ingredients
- 1/2 cup ketchup
- 1/3 cup brown sugar
- 1/4 cup soy sauce
- 1/3 cup pineapple juice
- 1 1/2 tablespoons sesame oil
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 3/4 teaspoons rice vinegar
- 1 3/4 tablespoons chili garlic sauce
Instructions
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Combine all of the ingredients in a small pot. Whisk to combine.
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Place pot over high heat and bring to a boil on the stovetop, reduce the heat to a simmer and cook for 5 to 7 minutes until it’s reduced by about 1/4.
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Continue stirring and simmer for about 5 minutes until thickened. Remove from heat and let cool before using or storing in an airtight container in the refrigerator.
Nutrition
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