HULI HULI PINEAPPLE CHICKEN
This Hawaiian BBQ is commonly found at roadside fundraisers. This recipe uses crushed pineapple and brown sugar for caramelized texture and wonderful flavor. And, if you are wondering, 'huli' is the Hawaiian term for 'turn.'
Provided by Mark Bender
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 5h35m
Yield 12
Number Of Ingredients 10
Steps:
- Stir pineapple, brown sugar, shoyu, ketchup, red wine, Worcestershire sauce, ginger, garlic, and liquid smoke together in a pot; bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until sauce is reduced and thickened, about 30 minutes. Cool completely. Transfer 1 1/2 cups sauce to a bowl and refrigerate.
- Place chicken pieces in a large bowl and pour remaining sauce over the top; toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 4 hours to overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove chicken from marinade; discard used marinade.
- Cook chicken on the preheated grill until caramelized, about 5 minutes per side. Reduce heat to low and cook, turning and basting frequently with reserved 1 1/2 cups pineapple sauce, until no longer pink at the bone and juices run clear, 10 to 15 minutes more. An instant-read thermometer inserted into the thickest part near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 611.4 calories, Carbohydrate 20.3 g, Cholesterol 239.2 mg, Fat 30.1 g, Fiber 0.5 g, Protein 60.9 g, SaturatedFat 8.3 g, Sodium 911.1 mg, Sugar 11.1 g
HULI HULI CHICKEN
'Huli Huli Chicken' (turn, turn) was invented by Ernest Morgado when he cooked teriyaki chicken for a group of farmers in 1955. This has been a Hawaiian staple with sticky rice ever since. This is my family's version of Huli Huli Chicken. Use aji mirin (sweet rice wine) in place of sherry if desired.
Provided by Mama Smith
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 4h45m
Yield 8
Number Of Ingredients 10
Steps:
- Rinse chicken pieces and pat dry with paper towels. Combine pineapple juice, soy sauce, brown sugar, ketchup, sherry, ginger, garlic, green onions, and dry mustard in a large resealable plastic bag, stirring the marinade until brown sugar has dissolved. Place chicken pieces into the bag, squeeze out air, seal bag, and lomi (massage) bag to coat chicken with marinade. Refrigerate at least 4 hours to overnight.
- Move an oven rack 6 inches from heat source and preheat oven to 425 degrees F (220 degrees C).
- Remove chicken from marinade and arrange chicken, skin sides up, on a broiler pan.
- Bake chicken in preheated oven until browned on both sides and the juices run clear, turning every 10 minutes, 30 to 45 minutes. Baste with remaining marinade after each turning. An instant-read meat thermometer inserted into the thickest piece of chicken, not touching bone, should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 526.8 calories, Carbohydrate 23.6 g, Cholesterol 145.5 mg, Fat 25.8 g, Fiber 0.5 g, Protein 47.5 g, SaturatedFat 7.2 g, Sodium 1204 mg, Sugar 19.3 g
PINEAPPLE HULI HULI CHICKEN
Make and share this Pineapple Huli Huli Chicken recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 1h20m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Add the pineapple juice, chicken stock, wine, soy sauce, ketchup, sesame oil, Worcestershire sauce, ginger, and ½ teaspoon pepper to a nonreactive bowl; whisk to combine.
- Remove the packet of giblets from the body cavity of the chicken; rinse the chicken, inside and out, under cold running water, then drain and blot dry, inside and out, with paper towels.
- Place the bird on its breast; using poultry shears and starting at the neck end, cut out the backbone by making one lengthwise cut on either side of the bone.
- Remove and discard the backbone; open the chicken like a book, skin side down.
- Use a paring knife to cut along each side of the breastbone.
- Run your thumbs firmly along both sides of the breastbone and white cartilage, then pull these out.
- Cut off the wing tips and trim off any loose skin; season the bird on all sides with salt and pepper.
- Place the bird in a nonreactive baking dish just large enough to hold it and pour the marinade/glaze over it.
- Let the chicken marinate in the refrigerator, covered, for 4 hours or as long as overnight, turning the bird several times.
- Drain the marinade into a heavy saucepan, place over high heat, and bring to a boil.
- Decrease heat to medium-high and let the marinade boil until thick, syrupy, and reduced by almost half, 6-10 minutes, stirring with a wooden spoon to prevent scorching.
- Set up the grill for direct grilling and preheat to medium.
- When ready to cook, brush and oil the grill grate.
- Place the chicken on the grill and grill until cooked through, 15-20 minutes per side, turning several times with a large spatula.
- Test for doneness by using an instant-read meat thermometer; insert it into the thickest part of a thigh but not so that it touches the bone.
- The internal temperature should be about 180°; during the last 2 minutes of cooking on each side, baste the chicken with some of the glaze.
- Transfer the cooked chicken to a platter.
- Place the saucepan with any remaining glaze over high heat and bring to a boil; let boil 2 minutes, then drizzle the glaze over the chicken.
- For an authentic Hawaiian picnic lunch, serve with sticky rice and macaroni salad.
Nutrition Facts : Calories 1328.9, Fat 87.4, SaturatedFat 23, Cholesterol 364.1, Sodium 2856.6, Carbohydrate 30.5, Fiber 0.7, Sugar 22, Protein 96.2
GRILLED HULI HULI CHICKEN
This popular Hawaiian chicken is a favorite at my BBQ's. Huli means "turn". The barbeque sauce for this dish is flavored with pineapple juice, soy sauce, sherry, and ginger.
Provided by Chef Russ
Time 50m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Mix ketchup, soy sauce, brown sugar, chicken broth, sherry, pineapple juice concentrate, garlic, ginger, and Worcestershire in a bowl. Brush over the chicken pieces and reserve any remaining sauce.
- Place chicken on the preheated grill. Cook, brushing with sauce and turning repeatedly, until no longer pink at the bone and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 462.8 calories, Carbohydrate 10 g, Cholesterol 149.6 mg, Fat 24.1 g, Fiber 0.1 g, Protein 47.8 g, SaturatedFat 6.7 g, Sodium 574.8 mg, Sugar 8.4 g
HULI HULI CHICKEN
Make and share this Huli Huli Chicken recipe from Food.com.
Provided by CJAY8248
Categories Chicken
Time 1h
Yield 12 lbs. chicken pieces, 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Wash chicken parts and pat dry with paper towels.
- Mix all sauce ingredients in a bowl.
- Brush over chicken parts.
- Grill over barbeque for about 40 minutes. Turn and baste with sauce until chicken is done.
Nutrition Facts : Calories 938.7, Fat 65.4, SaturatedFat 18.3, Cholesterol 314.6, Sodium 805.7, Carbohydrate 5.4, Fiber 0.1, Sugar 4.7, Protein 76.1
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- To prepare chicken: Heat oil, garlic halves, lemongrass and ginger in a medium skillet over medium heat. Cook, stirring, until starting to brown, about 2 minutes. Immediately transfer the mixture to a large bowl and add water, 1 cup tamari and orange. Add chicken, cover and refrigerate for at least 6 hours and up to 1 day.
- Meanwhile, to prepare sauce: Puree pineapple juice and pineapple in a blender until smooth. Transfer to a medium saucepan and add tamari, brown sugar, garlic, scallion, ginger, shallot and vinegar. Bring to a boil over medium-high heat; cook, stirring occasionally, until reduced by half, 8 to 10 minutes.
- Position rack in upper third of oven; preheat to 425 degrees F. Line a rimmed baking sheet with foil.
- Remove the chicken from the marinade and pat dry with paper towels. (Discard the marinade.) Place on the prepared pan. Bake until an instead-read thermometer inserted in the thickest part without touching bone registers 160 degrees F, about 25 minutes. Brush with 2 tablespoons of the sauce. Increase oven temperature to broil. Broil on high until charred in spots, 2 to 3 minutes.
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