If you are craving a tropical twist on a classic poultry dish, the Grilled Huli Huli Turkey Breast Recipe is going to become your new favorite. This Hawaiian-inspired marinade infuses the turkey with a perfect balance of sweet, smoky, tangy, and spicy flavors that dance on your palate with every bite. Juicy and tender, the turkey breast soaked in a rich pineapple and soy-based glaze brings island vibes straight to your backyard grill. Whether you’re cooking for a sunny weekend barbecue or a festive family gathering, this recipe promises to deliver mouthwatering results that everyone will rave about.
Ingredients You’ll Need
These ingredients are simple yet essential, each contributing to the unique flavor profile and texture of your grilled turkey. From the natural sweetness of pineapple juice to the smoky depth of paprika, every element works together beautifully to create that authentic Huli Huli magic.
- Turkey breast (5-6 pounds): The star of the dish, large enough to serve six generous portions with juicy tenderness.
- Unsweetened pineapple juice (3 cups total): Adds natural sweetness and tropical brightness to the marinade and glaze.
- Low-sodium soy sauce (3 tablespoons total): Provides savory umami depth without overpowering the pineapple’s sweetness.
- Kosher salt (various quantities): Balances flavors and enhances moisture retention in the turkey.
- Dark brown sugar (the sweet kick): Caramelizes beautifully on the grill, adding rich sweetness and color.
- Fresh garlic and ginger: These aromatics bring warmth and spice complexity to the sauce.
- Crushed red pepper flakes: Adds a subtle heat to keep things interesting and balanced.
- Garlic powder, onion powder, sweet & smoked paprika, cumin, ground black pepper: Key dry spices that bring smoky and savory layers to the turkey rub.
- Ketchup and mild molasses: Contribute tangy sweetness and a sticky glaze base that caramelizes on the grill.
- White vinegar and citrus juices (lemon, lime): Provide acidity to brighten flavors and tenderize the meat.
- Fresh pineapple slices, red onion, jalapeños, red bell pepper, fresh cilantro: Used for garnish and serving, adding fresh texture and vibrant color.
How to Make Grilled Huli Huli Turkey Breast Recipe
Step 1: Prepare the Brine and Turkey
Start by mixing the kosher salt, brown sugar, garlic cloves, grated ginger, crushed red pepper flakes, and pineapple juice with ice water to create a flavorful brine. Submerge your fresh turkey breast completely in this brine and refrigerate for about 60 to 80 minutes. This step is essential for ensuring your turkey stays juicy and flavorful after the long grill time.
Step 2: Dry Rub the Turkey
Once brined, pat the turkey breast dry thoroughly. Combine garlic powder, onion powder, sweet paprika, smoked paprika, ground cumin, crushed red pepper flakes, kosher salt, and black pepper in a small bowl for the dry spice rub. Massage this spice mixture evenly over the turkey breast to build a robust and smoky flavor foundation before grilling.
Step 3: Whip Up the Huli Huli Sauce
In a saucepan, whisk together pineapple juice, ketchup, low-sodium soy sauce, molasses, dark brown sugar, white vinegar, fresh ginger, minced garlic, crushed red pepper flakes, kosher salt, and lemon juice. Simmer the sauce gently until it thickens slightly and the flavors meld into a luscious glaze. This aromatic sauce is the heart of the “Huli Huli,” perfect for basting.
Step 4: Grill the Turkey Breast
Preheat your grill for indirect heat. Place the turkey breast on the cooler side of the grill, allowing it to cook slowly for about 1.5 to 2 hours. Periodically baste the turkey with the Huli Huli sauce, layering on sweet and tangy flavor while creating a beautiful caramelized crust. Use extra lemon or lime juice while grilling to add bright citrus notes.
Step 5: Add Final Sear and Rest
To finish, move the turkey directly over the heat briefly for a final sear, ensuring a rich, smoky charred exterior. Remove from the grill and let it rest for 10-15 minutes to lock in all those delicious juices. Slice the turkey breast and get ready to serve.
How to Serve Grilled Huli Huli Turkey Breast Recipe
Garnishes
Fresh chopped cilantro sprinkles beautifully on top, adding a pop of green and herbal brightness that complements the smoky and sweet flavors. Additionally, grilled pineapple slices bring a juicy, caramelized sweetness that enhances every forkful.
Side Dishes
Serve alongside coconut rice or a simple jasmine rice to soak up the extra sauce, plus a crisp Asian slaw featuring red onion, jalapeño, and bell pepper for crunch and freshness. These sides balance richness with textural contrast, making each bite more exciting.
Creative Ways to Present
For an unforgettable presentation, serve your sliced Grilled Huli Huli Turkey Breast Recipe on a wooden board garnished with grilled pineapple wedges, lime zest, and colorful diced peppers. For a festive touch, wrap smaller turkey slices in lettuce leaves for fun, handheld bites.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover turkey in an airtight container in the refrigerator. It will stay moist and flavorful for up to 3-4 days, making it perfect for quick lunches or dinners during the week.
Freezing
If you want to keep the turkey longer, slice and freeze portions in airtight freezer bags. This way, you can enjoy the delicious Huli Huli flavor anytime up to 3 months later without losing quality.
Reheating
Reheat leftovers gently in the oven at low temperature or covered in a microwave with a splash of pineapple juice or water to retain moisture. This will keep your turkey breast tender without drying it out.
FAQs
What is Huli Huli sauce?
Huli Huli sauce is a traditional Hawaiian marinade and glaze made primarily from pineapple juice, soy sauce, and brown sugar combined with aromatic spices. Its name means “turn turn” in Hawaiian, referring to turning the meat over on the grill while basting it with the sauce. It’s famous for balancing sweet, tangy, and smoky flavors beautifully.
Can I use a different cut of turkey?
Absolutely! While this recipe shines with a turkey breast, you can use turkey thighs or drumsticks. Just adjust cooking time as dark meat takes longer to cook but benefits from the flavorful marinade just as well.
Do I need a smoker or special grill for this recipe?
No special equipment is necessary. A standard grill set up for indirect heat works perfectly to cook the turkey evenly and develop that rich Huli Huli flavor. You can mimic smoke flavor with smoked paprika and careful basting if you don’t have a smoker.
Can I make the marinade/spice rub ahead of time?
Yes, both the marinade and dry rub can be prepared a day in advance. Storing them in the refrigerator allows the flavors to deepen, making your grilled Huli Huli turkey even more delicious.
Is this recipe kid-friendly?
Definitely! The heat from the crushed red pepper flakes is mild and can be adjusted or omitted altogether for younger palates. The sweet pineapple and smoky glaze usually appeal to kids and adults alike.
Final Thoughts
There’s something incredibly special about the way the Grilled Huli Huli Turkey Breast Recipe melds smoky, sweet, and tangy flavors with tender juicy meat. It’s a dish that transports you directly to a Hawaiian luau in your own backyard. I encourage you to give this recipe a try—it’s the kind of crowd-pleaser that makes everyone ask for seconds and promises to become a treasured favorite you’ll reach for again and again.
Print
Grilled Huli Huli Turkey Breast Recipe
- Prep Time: 80 minutes
- Cook Time: 120 minutes
- Total Time: 3 hours 20 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Grilling
- Cuisine: Hawaiian
Description
This Grilled Huli Huli Turkey Breast Recipe offers a flavorful Hawaiian-inspired twist on turkey breast, marinated in a sweet and savory blend of pineapple juice, soy sauce, ginger, garlic, and spices, then grilled to perfection. The recipe features a homemade marinade and glaze, complemented by a fresh pineapple salsa, creating a perfect balance of tangy, spicy, and smoky flavors for an impressive, juicy main dish.
Ingredients
For the Turkey and Marinade:
- 1 5-6 pound fresh turkey breast
- 1 cup unsweetened pineapple juice
- 2 tablespoons low-sodium soy sauce
- ¼ cup kosher salt
- ½ cup dark brown sugar
- 4 cloves garlic, peeled and minced
- 1 inch piece fresh ginger, peeled & grated (or 1½ teaspoons ground ginger)
- 1 teaspoon crushed red pepper flakes
- 2 cups ice
Dry Spice Rub:
- 2 tablespoons garlic powder
- 1 tablespoon onion powder
- 1½ teaspoons sweet paprika
- 1½ teaspoons smoked paprika
- 1½ teaspoons ground cumin
- ½ teaspoon crushed red pepper flakes
- 2 tablespoons kosher salt
- ½ teaspoon ground black pepper
For the Huli Huli Glaze:
- 2 cups unsweetened pineapple juice
- ½ cup ketchup
- ½ cup low-sodium soy sauce
- 2 tablespoons mild molasses
- ½ cup dark brown sugar
- 2 tablespoons white vinegar
- 2 inch piece fresh ginger, peeled & grated (or 2 teaspoons ground ginger)
- 4 cloves garlic, peeled and minced
- 2 teaspoons crushed red pepper flakes
- 2 teaspoons kosher salt
- Juice of 1–2 lemons
- Extra lemon and/or lime juice for basting during grilling
Pineapple Salsa:
- 1 fresh pineapple, peeled, cored, cut into ¼-inch slices (divided)
- ½ cup red onion, diced
- 1 medium jalapeño pepper (1–2 peppers), seeded and diced
- 1 red bell pepper, seeded and diced
- 1 inch piece fresh ginger, peeled and grated
- Zest & juice from 1 lime
- ¼ cup fresh chopped cilantro leaves
- Pinch of kosher salt
Optional Garnish:
- Fresh chopped cilantro leaves
Instructions
- Prepare the Marinade: In a large bowl, combine 1 cup unsweetened pineapple juice, 2 tablespoons low-sodium soy sauce, ¼ cup kosher salt, ½ cup dark brown sugar, 4 cloves minced garlic, 1 inch grated fresh ginger, 1 teaspoon crushed red pepper flakes, and 2 cups ice. Stir until sugar and salt are dissolved to create the marinade.
- Marinate the Turkey: Place the 5-6 pound fresh turkey breast into a large container or resealable bag. Pour the marinade over the turkey, ensuring it is fully submerged. Cover and refrigerate for at least 6 hours or preferably overnight to infuse the flavors deeply.
- Prepare the Dry Spice Rub and Huli Huli Glaze: Mix together the dry spice rub ingredients: 2 tablespoons garlic powder, 1 tablespoon onion powder, 1½ teaspoons sweet paprika, 1½ teaspoons smoked paprika, 1½ teaspoons ground cumin, ½ teaspoon crushed red pepper flakes, 2 tablespoons kosher salt, and ½ teaspoon ground black pepper. For the glaze, combine 2 cups pineapple juice, ½ cup ketchup, ½ cup low-sodium soy sauce, 2 tablespoons molasses, ½ cup dark brown sugar, 2 tablespoons white vinegar, 2 inches grated fresh ginger, 4 cloves minced garlic, 2 teaspoons crushed red pepper flakes, 2 teaspoons kosher salt, and juice of 1-2 lemons in a saucepan. Simmer gently, stirring frequently until thickened. Set aside to cool.
- Make the Pineapple Salsa: Grill half of the pineapple slices until lightly charred and tender. Chop grilled pineapple and combine in a bowl with diced red onion, seeded jalapeño, diced red bell pepper, grated fresh ginger, lime zest and juice, ¼ cup chopped fresh cilantro, and a pinch of kosher salt. Stir well and refrigerate until ready to serve.
- Grill the Turkey Breast: Remove turkey from marinade and pat dry. Rub evenly with the prepared dry spice rub. Preheat grill to medium heat. Place turkey breast on the grill, basting frequently with the huli huli glaze and additional lemon or lime juice for extra brightness. Grill for approximately 2 hours, turning occasionally, until internal temperature reaches 165°F (74°C). For the final 10 minutes, grill some of the pineapple slices alongside the turkey as a sweet accompaniment. Remove turkey from grill and let rest for 10-15 minutes before slicing. Serve topped with pineapple salsa and garnished with fresh cilantro if desired.
Notes
- Marinating overnight allows the turkey to absorb maximum flavor and ensures tenderness.
- Use low-sodium soy sauce to control salt levels in the recipe.
- Adjust the amount of crushed red pepper flakes according to your preferred spice level.
- Make sure to monitor the grill temperature and avoid flare-ups from sugary glaze.
- Resting the turkey after grilling helps retain juices for moist slices.
- If you do not have a grill, this recipe can be adapted for oven roasting at 350°F (175°C) until the same internal temperature is reached.
