UPDATE: How many years have I been making this recipe? A lot. And you know what I just realized? Nowhere in the entire recipe does it say the chicken gets cut up and put on the kebabs; and yet, that's what I've done every time. So I'm gonna rewrite this a smidge to make it say what I already do.
Anyone know what Huli Huli means? I had a bunch of Hawaiian friends in high school and college. Help, anyone? I'm going to translate it to mean absolutely fantastic-delicious-amazing. Doug was upset I didn't make more.
Sauce
Add the chicken to the bowl with the sauce, turning to coat well. Cover with saran wrap and refrigerate at least 2 hours.
When ready to cook, add the sauce you set aside for the glaze to a small saucepan over medium high heat. Bring to a boil and then maintain a slow simmer for 20-25 minutes, stirring often. Meanwhile preheat your grill to high heat. Thread the pineapple, chicken, and onion on the skewers.
Grill the kebabs on all sides until cooked through (164-175 degrees F). Discard the marinade the chicken was in. Remove the kebabs to a large platter and baste the tops with the hot glaze. Cover with aluminum foil and let rest 5-10 minutes. Serve with the leftover glaze for dipping.
NOTES: I made the marinade and glaze the morning of and let the chicken soak all day while at work. This seemed to be just fine and made the chicken quite juicy and flavorful.
Serves: 4-5
Prep Time: 20 minutes
Total Time: 2 hours 20 minutes
Recipe from www.cinnamonspiceandeverythingnice.com
Sauce
- 2 cups unsweetened pineapple juice
- 1/3 cup ketchup
- 1/3 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup honey
- 1-inch piece of ginger, minced
- 2 Tbsp rice wine vinegar
- 1 Tbsp sesame or vegetable oil
- 3 cloves garlic
- 1 Tbsp Worcestershire sauce
- pinch of red pepper flakes
- squeeze of lemon juice
- 1 1/2 lbs chicken breasts or cutlets, cut into 1-inch cubes
- cubed pineapple
- red onion, cut into thick slices
Add the chicken to the bowl with the sauce, turning to coat well. Cover with saran wrap and refrigerate at least 2 hours.
When ready to cook, add the sauce you set aside for the glaze to a small saucepan over medium high heat. Bring to a boil and then maintain a slow simmer for 20-25 minutes, stirring often. Meanwhile preheat your grill to high heat. Thread the pineapple, chicken, and onion on the skewers.
Grill the kebabs on all sides until cooked through (164-175 degrees F). Discard the marinade the chicken was in. Remove the kebabs to a large platter and baste the tops with the hot glaze. Cover with aluminum foil and let rest 5-10 minutes. Serve with the leftover glaze for dipping.
NOTES: I made the marinade and glaze the morning of and let the chicken soak all day while at work. This seemed to be just fine and made the chicken quite juicy and flavorful.
Serves: 4-5
Prep Time: 20 minutes
Total Time: 2 hours 20 minutes
Recipe from www.cinnamonspiceandeverythingnice.com
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