Huli Huli Hawaiian Chicken
Huli Huli Hawaiian Chicken is reminiscent of the chicken sold in Maui on the Road to Hana. With pineapple and a brown sugar glaze.
When Bob and I were in Maui on our honeymoon in 2007, we drove the famous Road to Hana. This winding, sometimes precarious road is peppered with waterfalls and some of the most amazing flowers and plants we have ever seen. We felt like we were in some alternate universe. The colors are so vibrant, and the sheer size of the trees and plant leaves was humbling – it’s truly a magical place. This journey was definitely one of the highlights of our trip.
Along the way, we stopped at a tiny road-side barbecue that served Hawaiian chicken – right in the people’s front yard! They had a small tent set up with a few tables and that’s where we ate. And it was soooo delicious!
When I saw Elly post this Huli Huli Chicken, I was taken right back to Hawaii. I was so excited to try to recapitulate this dish at home. When we had our good friends Jenny and Jeff over for dinner several weeks ago, I decided it would be Hawaiian night – a fruity salad, Cilantro Coconut Rice, and this Huli Huli Chicken.
I was so happy with how it turned out, which was very similar to the chicken we had on the side of the road in Maui. This is one of the many, many times where having a leave-in digital meat thermometer makes cooking meat a breeze; it totally takes the guess-work out of the equation. We will definitely be having this again!
Paired with Cilantro Coconut Rice, this makes a great tropical meal!
Gluten Free Huli Huli Hawaiian Chicken
Use gluten free soy sauce for an entirely gluten free dish!
- 1/2 cup low sodium soy sauce
- 2/3 cup pineapple tidbits or chunks
- 4 tablespoons brown sugar
- 4 tablespoons ketchup
- 2 tablespoons rice vinegar
- 2 knobs ginger (grated)
- 4 cloves garlic (chopped)
- 1/2 teaspoon Worcestershire sauce
- 1 whole chicken (cut into 8 pieces or 4 bone-in, skin-on leg quarters or 8 – 12 thighs)
- 2 – 4 teaspoons Canola oil
- Preheat the broiler.
- Add the soy sauce through the Worcestershire sauce to a food processor and pulse until smooth.
- Rub the chicken with the canola oil and then broil skin side up, about 6″ from the element, for 8 minutes.
- Flip and broil for another 8 minutes.
- Brush the chicken with the glaze mixture and broil for an additional 16 minutes or so, flipping and basting every 4 minutes or until a digital meat thermometer registers between 165 – 180 degrees F (depending on what you're comfortable with).