Hawaiian Huli Huli Chicken and Pineapple Skewers
Delicious juicy chicken and pineapple skewers marinated and brushed with Hawaiian Huli Huli sauce. Marinate the chicken overnight or for a few hours for optimal flavour!
- 1.5-2 pounds chicken breast (1 kilo)
- 1 can large pineapple chunks with juice(or fresh cubed pineapple and a small can of pineapple juice)
Huli Huli Marinade and Glaze
- ¼ cup brown sugar
- ¼ cup soy sauce
- ¼ cup pineapple juice
- ¼ cup ketchup
- ¼ cup white wine OR whiskey
- 1 Tbs lemon juice
- ½ tsp red pepper flakes
- ½ tsp worcestershire sauce
- 4 garlic cloves crushed
- 1 inch piece of ginger root grated
Place cubed chicken in a large ziplock bag or bowl.
Open the canned pineapple and reserve the chunks till it is time to thread the skewers- use ¼ cup pineapple juice for the marinade (set the rest aside for later use).
Whisk together all of the Huli Huli marinade ingredients.
Reserve ¾ cup of the marinade in a saucepan.
Pour the rest of the marinade over the cubed chicken, toss to make sure each piece is coated, and set it in the fridge to marinate overnight or for a minimum of 2 hours.
Set the saucepan with reserved marinade over medium heat and bring it to a boil. Lower the heat and simmer for 3 minutes- it will thicken slightly. This is our sauce for basting when we “Huli” the chicken!
Prepare the skewers- thread the cubed and marinated chicken and pineapple chunks onto wooden skewers until you have used up all of the chicken. I like to do some skewers with pineapple chunks at the top and bottom(chicken in the centre), and some with pineapple only in the centres.
Heat up a charcoal grill or gas grill(you could also use a grill pan- but you will lose that smoky flavor you get from charcoal).
Huli and Baste
Grill the skewers on one side until golden, and “HULI!” flip um’! While the second side is cooking, baste the skewers with the thick Huli Huli sauce we cooked in the saucepan.
Turn the skewers and repeat, basting the second side and cooking an extra couple minutes- till little bits of the sauce start to bubble and caramelize on the chicken. Baste at least once on each side, with a minute or two on the fire afterwards so the sauce can crisp up.
Serve with two scoops rice(topped with furikake), and mac salad.