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Hawaiian Huli-Huli Chicken

This recipe sizzles with the flavours of pineapple juice, brown sugar, ginger, soy sauce and ketchup. The sauce is an insanely delicious base, and plenty of garlic and ginger bring some acidity and brightness. Paired with delicious grilled pineapple, this chicken recipe is bursting with flavour.

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    Method

    • 1.Season chicken all over with salt and pepper and place in a large bowl. In a medium bowl, whisk to combine pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, Sriracha, garlic, and ginger.
    • 2.Pour marinade over chicken and cover with plastic wrap. Marinate in the refrigerator for at least 1 hour, or up to 6 hours.
    • 3.Heat grill or grill pan over medium heat. Add pineapple and cook, turning occasionally, until charred on all sides, 10 to 15 minutes.
    • 4.Meanwhile, remove chicken from marinade, then bring marinade to a boil in a medium sauce pan over high heat. Boil until it is the consistency of a thin barbecue sauce, about 9 minutes.
    • 5.When pineapple is done cooking, remove from grill and add chicken. Cook, turning occasionally and basting with sauce, until chicken is cooked through, about 20 minutes in total.
    • 6.Serve pineapple and grilled chicken together, garnished with green onions.

    Ingredients

    • 4lbs skinless chicken breasts or thighs
    • 1 cup pineapple juice
    • 1 pineapple, cut into wedges
    • 30g brown sugar
    • 60ml ketchup
    • 1 tablespoon sriracha sauce
    • 60ml low-sodium chicken broth
    • 3 cloves garlic, minced
    • 2 tablespoon freshly grated ginger
    • 2 spring onions, thinly sliced
    • Low-sodium soy sauce

    Allergens

    • Soy

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