Huli Huli Chicken
User Reviews
5
2 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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marinade
30 mins
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Total Time
1 hr
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Servings
4 servings
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Calories
481 kcal
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Course
Main Course
Huli Huli Chicken
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This Huli Huli Chicken is incredibly tender, charred to perfection, and coated with a sweet and tangy soy sauce. Ready in less than an hour!
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Ingredients
- 14.5 ounces pineapple with the juice, canned
- ⅔ cup soy sauce or coconut aminos, reduced-sodium
- ½ cup ketchup organic or homemade
- ¼ cup honey
- 2 inches ginger grated
- 2-3 cloves garlic grated
- ½ tablespoon sriracha or to taste, optional
- 1 tablespoon sesame oil
- 2 teaspoons Dijon mustard whole-grain
- 2 tablespoons sherry vinegar or balsamic vinegar
- salt to taste, kosher salt
- black pepper to taste, kosher salt
- 2 pounds chicken breast boneless, skinless, cut into 1.5" cubes
- 2 tablespoons parsley chopped, fresh
Instructions
- In a mixing bowl, add the pineapple juice together with the soy sauce, ketchup, honey, ginger, garlic, sriracha, sesame oil, mustard and balsamic. Mix well to combine.
- Place the cubed chicken into a large ziploc bag and pour over half of the huli huli marinade.
- Mix well through the bag to get all pieces well coated. Marinate for 30 minutes. Reserve the remaining half of the marinade to use as dipping sauce, but make sure it doesn't touch the raw meat.
- Thread the chicken pieces on aluminum or bamboo skewers. If using bamboo skewers, soak them in cold water for a few minutes before using.
- Preheat an outdoor grill or a grill pan over medium heat.
- Add the chicken skewers and cook for 4-5 minutes per side, or until charred fully cooked through.
- Once the chicken is cooked, add the pineapple slices to the heated grill and cook until nicely charred on both sides, about 2-3 minutes per side.
- Serve the huli huli chicken and grilled pineapple over cooked rice, if desired. Garnish with chopped parsley and enjoy!
Notes
- Don't let the remainder of the marinade touch the raw chicken. Keep it separated.
- Be sure to cook the chicken to at least 165 degrees Fahrenheit.
- Store the leftovers in an airtight container in the refrigerator for up to four days.
- For a gluten-free version, serve with gluten-free soy sauce.
- Use fresh ginger and garlic if possible. This brings out the flavor.
- For a healthier version, substitute the cooked rice for cauliflower rice. I have a great recipe for Cilantro lime rice that you can check out.
- You may use maple syrup or brown sugar instead of honey.
- Swap the chicken breast with boneless chicken thighs.
- If using bamboo skewers, then be sure to soak them in water before use.
Nutrition Information
Show Details
Calories
481kcal
(24%)
Carbohydrates
46g
(15%)
Protein
52g
(104%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Trans Fat
1g
(50%)
Cholesterol
145mg
(48%)
Sodium
2609mg
(109%)
Potassium
1189mg
(25%)
Fiber
2g
(8%)
Sugar
39g
(78%)
Vitamin A
446IU
(9%)
Vitamin C
18mg
(20%)
Calcium
50mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 481 kcal
% Daily Value*
| Calories | 481kcal | 24% |
| Carbohydrates | 46g | 15% |
| Protein | 52g | 104% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 145mg | 48% |
| Sodium | 2609mg | 109% |
| Potassium | 1189mg | 25% |
| Fiber | 2g | 8% |
| Sugar | 39g | 78% |
| Vitamin A | 446IU | 9% |
| Vitamin C | 18mg | 20% |
| Calcium | 50mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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