Huli Huli Chicken (Tropical Hawaiian chicken)
User Reviews
5.0
141 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Marinating
1 d
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Servings
5 - 6 people
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Calories
377 kcal
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Course
Main Course
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Cuisine
Hawaiian
Huli Huli Chicken (Tropical Hawaiian chicken)
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Recipe video above. There's just no chance you make this without doing a little hula dance… swish those hips!!! Traditional Hawaiian recipe with in-your-face tropical flavours. Sweet, savoury, very sticky! Best 24 - 48 hr marinade, but you can get away with 3 hrs but baste extra generously.IMPORTANT: Do not use pureed fresh pineapple or fresh, pure pineapple juice from the fridge - it will over tenderise chicken, see Note 2. Use any pineapple juice sold in the aisles, not fridge - can, bottle or vac packed.
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Ingredients
- 1.5 kg / 3 lb chicken thighs (or breast, Note 1)
- 1 tbsp vegetable oil
Marinade:
- 3/4 cup pineapple juice, canned or bottled (NOT FRESH!) , unsweetened (Note 2)
- 1 1/2 tbsp ginger , freshly grated (Note 3)
- 1 1/2 tbsp garlic , freshly grated (Note 3)
- 1/2 cup tomato ketchup (or Aussie tomato sauce)
- 1/2 cup soy sauce
- 1/4 cup sherry or Chinese cooking wine (Note 4)
- 1/4 cup brown sugar
- 1 tbsp Sriracha
- 2 tbsp rice vinegar (or cider vinegar)
- 1 tbsp sesame oil , toasted
Garnishes, optional:
- sliced green onion
- pineapple slices , grilled for 3 minutes on each side for lines
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Instructions
Marinade:
- Mix marinade, set aside 3/4 cup (185 ml) for basting.
- Pour the rest over the chicken in a glass or ceramic container (not metal or plastic), coat chicken then marinade 24 - 48 hours.
Cooking:
- Brush BBQ grills with oil then preheat to medium high, or heat oil in a skillet over medium high heat.
- Drain excess marinade from chicken, place on BBQ/skillet.
- Cook the first side for 2 - 3 minutes until golden (adjust heat if browning too fast), then flip and cook for 2 minutes.
- Baste (dab) generously with reserved marinade, then flip and cook for 1 minute.
- Repeat this every minute or so for a total cook time of 10 minutes, or until internal temp in the thickest part registers 75°C/167°F (for thigh) or 65°C / 150°F (for breast).
- Transfer chicken to a plate, loosely cover with foil and rest for 3 minutes before serving, garnished with green onion if desired.
Notes
- Chicken - boneless thigh is best for lovely caramelisation when cooked, but breast is very good too.
- Pineapple juice - must use canned or bottled/vac packed from aisle, not the fridge. DO NOT use real, fresh pineapple juice (ie fridge bottle, unsweetened) or puree fresh pineapple - pineapple contains a very strong tenderiser which will over tenderise the chicken (the tenderising agent gets killed when canned or bottled with long shelf life).
- DO NOT
- PRO TIP: Use a can of sliced pineapple in natural juice (unsweetened). 1 430g/14oz can has almost exactly 3/4 cup of juice, then I use the slices for garnish. (Golden Circle pineapple slices in natural juice - Australia).
- If your can is slightly short on juice, that's ok - use whatever you can extract (as long as you have 1/2 cup or so, that's enough).
- If you can only get sweetened juice, reduce sugar by half. If you can only get canned pineapple slices in syrup, skip the sugar completely.
- Alternative: Use a can of pineapple PIECES and use the pieces to make pineapple fried rice, excellent side dish for this. Double duty!
- Ginger/garlic grating tip - if you have a microplane, use that with unpeeled ginger and garlic. As you grate, the skin just kind of naturally peels to the side, leaving you with just the flesh grated.
- Jar paste will work fine too but for this recipe, the fresh ginger flavour really does make it special.
- Sherry or Chinese cooking wine (Shaoxing wine) - the secret ingredient that makes this extra good. I've tried it with and without - and the difference is noticeable.
- SUBSTITUTES: Mirin (reduce sugar by 1 tbsp), low sodium chicken stock (increase to 1/2 cup).
- Nutrition per serving, assuming 6 servings. Assumed half the marinade ended up on or in the chicken - in reality it's probably less. Reduce sodium by using low salt soy and ketchup.
Nutrition Information
Show Details
Calories
377cal
(19%)
Carbohydrates
8g
(3%)
Protein
49g
(98%)
Fat
15g
(23%)
Saturated Fat
5g
(25%)
Cholesterol
238mg
(79%)
Sodium
912mg
(38%)
Potassium
680mg
(19%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
111IU
(2%)
Vitamin C
3mg
(3%)
Calcium
31mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 5- 6 people
Amount Per Serving
Calories 377 kcal
% Daily Value*
| Calories | 377cal | 19% |
| Carbohydrates | 8g | 3% |
| Protein | 49g | 98% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 238mg | 79% |
| Sodium | 912mg | 38% |
| Potassium | 680mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 111IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 31mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
141 reviews
Excellent
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