Fresh pineapple contains a strong natural tenderiser that will make your chicken way too soft. IMPORTANT NOTE about pineapple juice: do not use fresh pineapple juice sold in the fridge, or puree your own using fresh pineapple. Don’t skip it! (Non alcoholic sub – chicken stock. I’ve made it with and without – with knocks it out of the park. Sherry – or Chinese cooking wine or Mirin. Tip: use the juice from canned pineapple slices, and use the pineapple for garnish, as pictured! Must use long shelf life pineapple juice, not fresh – see note below and Pineapple juice – for tropical flavour and sweet. This tropical recipe is all about the marinade – and there’s two key secret ingredients here: Platter of Huli Huli Hawaiian chicken pictured with macaroni salad. “Huli” means “turn” in Hawaiian, and refers to the traditional method of cooking this with a grilling basket, turning it over hot coals. So just give in to the temptation – and swish those hips!!
This is just the sort of food that just makes everyone happy! Tropical food has that way about it, don’t you think? It’s the satisfying dripping, shiny glaze, the caramelised edges, the anticipation of the smiles and sheer happiness on the faces of those fortunate enough to eat this. There’s just no chance that you cook this without doing a little hula dance.
Serve it up with a side of pineapple rice or macaroni salad as you hula dance your way to the table (you won’t be able to help it! 🤷🏻♀️) Huli Huli Chicken – you can’t miss the tropical flavours in this Hawaiian chicken dish! A pineapple marinade with plenty of fresh ginger and garlic injects sweet-savoury flavour and makes for an excellent glaze.
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