Pineapple Huli Huli Chicken Recipe

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Pineapple Huli Huli Chicken
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Ingredients
11
Count
Nutrition
446
Calories
Total time
80
Minutes
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Ingredients:

Directions:

  1. Add the pineapple juice, chicken stock, wine, soy sauce, ketchup, sesame oil, Worcestershire sauce, ginger, and 1/2 teaspoon pepper to a nonreactive bowl; whisk to combine.
  2. Remove the packet of giblets from the body cavity of the chicken; rinse the chicken, inside and out, under cold running water, then drain and blot dry, inside and out, with paper towels.
  3. Place the bird on its breast; using poultry shears and starting at the neck end, cut out the backbone by making one lengthwise cut on either side of the bone.
  4. Remove and discard the backbone; open the chicken like a book, skin side down.
  5. Use a paring knife to cut along each side of the breastbone.
  6. Run your thumbs firmly along both sides of the breastbone and white cartilage, then pull these out.
  7. Cut off the wing tips and trim off any loose skin; season the bird on all sides with salt and pepper.
  8. Place the bird in a nonreactive baking dish just large enough to hold it and pour the marinade/glaze over it.
  9. Let the chicken marinate in the refrigerator, covered, for 4 hours or as long as overnight, turning the bird several times.
  10. Drain the marinade into a heavy saucepan, place over high heat, and bring to a boil.
  11. Decrease heat to medium-high and let the marinade boil until thick, syrupy, and reduced by almost half, 6-10 minutes, stirring with a wooden spoon to prevent scorching.
  12. Set up the grill for direct grilling and preheat to medium.
  13. When ready to cook, brush and oil the grill grate.
  14. Place the chicken on the grill and grill until cooked through, 15-20 minutes per side, turning several times with a large spatula.
  15. Test for doneness by using an instant-read meat thermometer; insert it into the thickest part of a thigh but not so that it touches the bone.
  16. The internal temperature should be about 180°; during the last 2 minutes of cooking on each side, baste the chicken with some of the glaze.
  17. Transfer the cooked chicken to a platter.
  18. Place the saucepan with any remaining glaze over high heat and bring to a boil; let boil 2 minutes, then drizzle the glaze over the chicken.
  19. For an authentic Hawaiian picnic lunch, serve with sticky rice and macaroni salad.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 446.35 Kcal (1869 kJ)
Calories from fat 259.63 Kcal
% Daily Value*
Total Fat 28.85g 44%
Cholesterol 102.94mg 34%
Sodium 1258.59mg 52%
Potassium 388.59mg 8%
Total Carbs 19.23g 6%
Sugars 8.48g 34%
Dietary Fiber 1.24g 5%
Protein 24.65g 49%
Vitamin C 11.5mg 19%
Iron 1.9mg 10%
Calcium 36.2mg 4%
Amount Per 100 g
Calories 179.88 Kcal (753 kJ)
Calories from fat 104.63 Kcal
% Daily Value*
Total Fat 11.63g 44%
Cholesterol 41.48mg 34%
Sodium 507.22mg 52%
Potassium 156.61mg 8%
Total Carbs 7.75g 6%
Sugars 3.42g 34%
Dietary Fiber 0.5g 5%
Protein 9.93g 49%
Vitamin C 4.6mg 19%
Iron 0.8mg 10%
Calcium 14.6mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.1
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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