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featured grilled huli huli turkey breast

Grilled Huli Huli Turkey Breast Recipe

Course: Dinner
Cuisine: American, Hawaiian
Prep Time: 1 hour 20 minutes
Cook Time: 2 hours
Total Time: 3 hours 20 minutes
Servings: 6
Calories: 377kcal
Author: Becky Hardin
This grilled Huli Huli turkey breast recipe is so rich in flavor! Inspired by the Hawaiian Huli Huli chicken, this grilled turkey recipe is made with a sweet and tangy Huli Huli sauce. It's a unique turkey recipe perfect for summertime BBQs and holidays alike!
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Ingredients

For the Turkey

  • 1 5-6 pound fresh turkey breast
  • Fresh chopped cilantro optional garnish

For the Brine

  • 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

For the Dry Rub

  • 2 tablespoons garlic powder
  • 1 tablespoon onion powder
  • teaspoons sweet paprika
  • teaspoons smoked paprika
  • teaspoons ground cumin
  • ½ teaspoon crushed red pepper flakes
  • 2 tablespoons kosher salt
  • ½ teaspoon ground black pepper

For the Huli Huli Sauce

  • 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 to use while grilling the breasts

For the Grilled Pineapple Salsa

  • 1 fresh pineapple peeled, cored, cut into ¼-inch slices; divided
  • ½ cup red onion diced
  • 1 medium jalapeños 1-2 peppers, seeded and diced
  • 1 red bell pepper seeded and diced
  • 1 inch piece ginger peeled and grated
  • Zest & juice from 1 lime
  • ¼ cup fresh chopped cilantro leaves
  • Pinch of kosher salt

Instructions

For the Turkey & Brine

  • Pat the turkey dry with paper towels; set aside.
    1 5-6 pound fresh turkey breast
  • Combine all of the brine ingredients in a medium saucepan and cook over medium-low heat just until the salt & sugar dissolve.
    1 cup unsweetened pineapple juice, 2 tablespoons low-sodium soy sauce, ¼ cup kosher salt, ½ cup dark brown sugar, 4 cloves garlic, 1 inch piece fresh ginger, 1 teaspoon crushed red pepper flakes
  • Remove from the heat, add ice, and stir until the ice melts and the brine is cool enough to touch.
    2 cups ice
  • Once cooled, pour the brine into a gallon-sized, zip-top plastic bag. Place the turkey in the bag with the brine. Squeeze out the air and zip the bag closed. Place the bagged turkey on a rimmed baking sheet or dish and place it in the refrigerator, turning periodically during the marinating time. The turkey can marinate for as few as 2 hours or up to 18 hours.

For the Dry Rub

  • Whisk all ingredients together in a small mixing bowl; set aside.
    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
  • Keep in an airtight jar for up to 2 months until ready to use.

For the Huli Huli Sauce

  • In a medium saucepan set over medium heat, whisk together all of the sauce ingredients except the lemon juice. Bring to a boil, reduce the heat to the lowest temperature, and simmer until sauce reduces to the desired consistency.
    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, 4 cloves garlic, 2 teaspoons crushed red pepper flakes, 2 teaspoons kosher salt
  • Off heat, add the lemon juice and stir well. Set aside until needed.
    Juice of 1-2 lemons
  • If making the sauce ahead, refrigerate it in an airtight container until ready to use.
  • Pour about ½ cup sauce in a separate small bowl to use while grilling. Save the remaining sauce to serve alongside the grilled breast.

For the Pineapple Salsa

  • Cut half of the grilled pineapple slices (below) into tidbit-sized pieces.
    1 fresh pineapple
  • In a medium bowl, combine all salsa ingredients. Gently mix, cover, and refrigerate until ready to serve.
    ½ cup red onion, 1 medium jalapeños, 1 red bell pepper, 1 inch piece ginger, Zest & juice from 1 lime, ¼ cup fresh chopped cilantro leaves, Pinch of kosher salt

For Grilling the Turkey & Pineapple

  • Remove the turkey from the refrigerator and discard the marinade. Pat the turkey dry with paper towels.
  • Liberally coat the turkey with the dry rub; set aside while the grill heats and pineapple cooks.
  • Fill ⅓ a large aluminum drip pan with water and set it in the center of the grill. Place coals all around the drip pan and heat the coals to medium heat (350°F). Put the grill in place and brush the clean grill with canola oil.
  • Dry the pineapple slices with paper towels and lightly brush with oil. Lightly sprinkle with kosher or fine sea salt.
  • Set the pineapple slices around the edge of the grill, over the coals, and grill until caramelized on both sides.
  • Cut half of the grilled pineapple slices into pineapple tidbits. Use the tidbits for the grilled pineapple salsa.
  • Transfer the remaining grilled pineapple slices to a plate and set aside to serve with the grilled turkey breast.
  • If necessary, add more coals and allow them to heat to 350°F. The breast will need to cook approximately 1½-2 hours (depending on the thickness) to reach an internal temperature of 160°F.
  • Apply another coat of canola oil to the grill grate and place the turkey breast on the oiled grate.
  • Cover the grill and cook the breast, turning it over every 15 minutes. Brush the turkey with lemon and/or lime juice with every flip of the breast.
    Extra lemon and/or lime juice to use while grilling the breasts
  • During the last 20 minutes of cook time, turn the breast over every 5 minutes, brushing it with the reserved ½ cup of huli huli sauce each flip until the internal temperature registers 160°F on an instant read thermometer.
  • Transfer the breast to a serving plate, cover, and let rest for 15 minutes before slicing.
  • Serve with extra huli huli sauce, pineapple salsa, and grilled fresh pineapple slices.
  • Garnish with chopped fresh cilantro.
    Fresh chopped cilantro

Video

Notes

Make Ahead Instructions: All parts of this recipe can be prepared ahead. Turkey: Grill up to 2 days ahead – keep refrigerated and reheat when ready to serve. Brine: Make up to 4 days ahead and refrigerate until using. Dry Rub: Make up to 2 months ahead and keep in an airtight container. Huli Huli sauce: Make up to 4 days ahead and refrigerate until using. Pineapple Salsa: Make up to 1 day ahead and keep refrigerated until using.

Nutrition

Calories: 377kcal | Carbohydrates: 93g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 8931mg | Potassium: 783mg | Fiber: 5g | Sugar: 74g | Vitamin A: 1733IU | Vitamin C: 116mg | Calcium: 126mg | Iron: 3mg