Thursday, May 16, 2013

Hawaiian Grilled Huli Huli Chicken with Brown Sugar Pineapple Spears

Hell has frozen over.  I have now asked my oldest brother for a recipe on two different occasions.  Let me explain something- Growing up, he barely cooked anything.  It was a miracle if he busted out some macaroni and cheese or Ramen.  My mom and other brother also love to cook, so we just figured that my oldest brother was the black sheep.  Well, he found himself a wonderful girlfriend and something happened.  His inner chef busted out like a 13 year old girl being let into a One Direction concert.  He's whipping up scallops, and pork tenderloin sliders with coleslaw and homemade biscuits.  I'm just waiting for the turducken.  One day when we were over the recently, he marinated some pineapple, and it was so dang delicious.  Marinated grilled pineapple is out of this world.  And to have it alongside this chicken is the perfect pairing.  I have noted the source for the chicken, but the pineapple was from my brother.  My husband couldn't get over how good the chicken was.  He was eyeballing the kids' plates to polish off theirs, and he did.  The marinade for the chicken is so quick and easy, and it really makes for delicious grilled chicken.  
Hawaiian Grilled Huli Huli Chicken with Pineapple Spears

1/2 c brown sugar
1/4 c. + 2 T ketchup
1/4 c + 3 T low sodium soy sauce
3 T chicken broth
1 t ginger
1 t minced garlic
2 chicken breasts

I pineapple
1/2 c brown sugar
1 t cinnamon

Combine all the marinade ingredients in a bowl.

Prepare the chicken breasts by trimming them of all the nasty stuff.  Cut off the tender from each breast.  Slice each breast horizontally so they are thin.

Put the trimmed and cut chicken in a Ziplock bag.  Add half of the marinade.  Reserve the rest for basting.

Marinade the chicken in the fridge for up to 8 hours. I only did two hours, and it was amazing.

After the chicken is place in the fridge, trim the outside of the pineapple.  Cut off the top and bottom. Slice it in half from top to bottom.  Slice a half in half again.  Cut diagonally to get the core off the pineapple.  Slice the remaining part into spears.

Place the spears in a Ziplock bag and add 1/2 c brown sugar and 1 t cinnamon.  Place this in the fridge with the chicken.

Once the marinating is over, prepare the grill.  Preheat it to medium-high heat.  Oil the grate.  Place the chicken on and lower the heat to medium.  Cook the chicken for 4-5 minutes on each side.  Since it is so thin, it doesn't need much time to cook.

After you've flipped the chicken once, baste it with the extra marinade.

Put the pineapple spears on the grill as well.  Cook it for 1-2 minutes per side while the chicken is cooking.

Serve the chicken over brown rice with the grilled pineapple spears on the side.


  1. bwahahaha - poor Eric, being compared to a directioner. Seriously that's what my 13 yr old calls her self. Ugh. i can turn this gluten free so we will definitely have this soon.

    1. You'll have to let me know how you like it, Sheri! I thought it was amazing. :)

  2. I probably need to make this just so I can say "huli, huli" a few more times when announcing what's for dinner.