PUPU CHICKEN

Pupu Chicken is a beloved appetizer dish that captures the spirit of the islands with its sweet, savory, and slightly tangy flavors. The word pūpū in Hawaiian refers to any small dish served as an appetizer. It’s a staple at Hawaiian luaus, potlucks, and family gatherings. Pupu chicken typically features wings, or drumettes, marinated and then grilled, baked, or broiled to create a sticky, flavorful glaze.

What sets Hawaiian Pupu Chicken apart is its marinade. It is often a blend of soy sauce, brown sugar or pineapple juice, garlic, ginger, and sometimes a splash of vinegar or sesame oil. This combination reflects the multicultural influences in Hawaiian cuisine. This is, in particular, the integration of Asian and Polynesian flavors. The marinade infuses the chicken with a deep umami character balanced by tropical sweetness, making it irresistibly addictive. After marinating for several hours or overnight, the chicken is typically cooked until the edges are caramelized. This yields a tender interior and a slightly crispy exterior.

Pupu chicken isn’t just a dish; it’s a social experience. It invites communal eating and celebration, embodying the Hawaiian ohana (family) spirit. Whether served at a beach picnic or a backyard luau, it’s a dish that brings people together.

History Of PUPU Chicken

The history of pūpū chicken, like much of Hawaiian cuisine, is rooted in the islands’ rich multicultural heritage, shaped by waves of immigration, plantation life, and a fusion of Asian and Pacific culinary traditions.

The term “pūpū“ originates from the Hawaiian language and traditionally referred to a selection of small dishes or appetizers. In ancient Hawaii, pūpū could include local delicacies like poke (raw seasoned fish), dried or smoked meats, shellfish, or taro-based snacks. As Hawaii’s population grew more diverse in the 19th and early 20th centuries, so too did its food culture. Immigrants from China, Japan, Korea, the Philippines, and Portugal brought their ingredients and techniques. They blended them with native Hawaiian and Western styles to create a uniquely island cuisine.

Pūpū chicken likely evolved in the mid-20th century as part of this growing fusion food movement. During this time, tiki bars and Polynesian-themed restaurants became popular on the U.S. mainland and in Hawaii, introducing mainland Americans to a romanticized version of island food. Menus featured dishes like “Hawaiian chicken wings,” “teriyaki skewers,” and other sweet-savory items under the general umbrella of “pūpū platters.” These platters often included various meats, seafood, and fried treats, presented with flair.

In local Hawaiian homes and community gatherings, pūpū chicken developed its own identity. It became a favorite potluck and party dish. The marinade was designed for both flavor and tenderness It often allows the chicken to soak overnight before being baked, grilled, or broiled until glazed and caramelized.

Today, pupu chicken remains a staple of local-style cooking in Hawaii, cherished for its simplicity, its bold island flavors, and its role in bringing people together.

Mr. Sam

PUPU CHICKEN

Pupu Chicken is a beloved appetizer dish that captures the spirit of the islands with its sweet, savory, and slightly tangy flavors. The word pūpū in Hawaiian refers to any small dish served as an appetizer or hors d’oeuvre, and it’s a staple at Hawaiian luaus, potlucks, and family gatherings.

Print Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

4 hours hrs

Total Time 4 hours hrs 35 minutes mins

Servings: 6 Servings

Course: Appetizer, Main Course

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 2 LBS Chicken Wings
• 2 TBL Peanut Oil Canola oil also works.
• 1 TSP Salt
• 1 TSP Pepper
• 1 TSP Paprika
• 1 Tsp Coriander
• 3/4 Cup Soy Sauce Low-sodium soy sauce also works.
• 1/2 Cup Brown Sugar Light or dark.
• 3 Cloves Garlic Crushed.
• 1 TSP Red Pepper Flakes
• 1 TBL Ginger
• 1 TBL Sesame Oil
• 1/4 Cup Pineapple Juice
• 1 TBL Maple Syrup
• 1 TBL Rice Vinegar
• 1 TBL Cornstarch/Water Thickening
• 1 Stick Green Onion Garnish. Sliced thin.
• 1/4 Cup Sesame Seeds Optional Garnish.

Method

 

1. In a large bowl or zip-top bag, mix all the marinade ingredients (except cornstarch/water). Save half the marinade for later use. Brush the chicken wings with peanut oil and then add the chicken wings and toss to coat. Cover and refrigerate for at least 4 hours or overnight for the best flavor.
2. After marinating, preheat the grill. Set it up for indirect heating at about 350°F to 400°F. Grill over medium heat, turning frequently, for 20–25 minutes until browned and slightly charred.
3. While wings cook, pour the reserved marinade into a small saucepan. Bring to a boil, then reduce the heat. Stir in the cornstarch slurry and simmer until thickened (about 2–3 minutes). Use this as a glaze or dipping sauce. I prefer to use it as a glaze but either way is fine.
4. Brush wings with thickened glaze. Sprinkle with green onions. Serve hot as an appetizer or party dish!

Notes

 

🌴 Tips & Variations

• Add crushed pineapple to the glaze for extra tropical flair.
• Try broiling the wings for the last 2 minutes to caramelize the glaze.
• Great served with jasmine rice or as part of a pupu platter.