Entree: United States – Hawaii – Huli Huli Chicken

Serving Size: 6

Approximate Time

Prep 45 min

Cook 40 min

Additional 12 hrs

Total 13 hrs 25 min

Ingredients

- 1 spatchcock (butterflied) whole chicken, approx. 3.5–4 lb (1.6–1.8 kg)
- 1 cup (240 ml) pineapple juice
- 1/2 cup (120 ml) low-sodium soy sauce
- 1/3 cup (67 g) packed brown sugar
- 1/4 cup (60 ml) ketchup
- 2 tbsp (30 ml) rice vinegar
- 2 tbsp (30 ml) sesame oil
- 2 tbsp (30 g) fresh ginger, grated
- 4 cloves garlic, minced
- 1 tsp (5 ml) crushed red pepper flakes (optional)
- 1/2 tsp (2.5 g) ground black pepper
- 1 tsp (6 g) kosher salt (for marinade)
- 2 tbsp (30 ml) vegetable oil (for grill brushing)
- 2 cups (480 ml) mesquite or kiawe wood chips or small chunks (for smoking)
- Garnish: 1/4 cup (15 g) chopped fresh cilantro or green onion

Coconut-Pineapple Rice
- 1 1/2 cups (300 g) long-grain white rice, rinsed until water runs clear
- 1 cup (240 ml) canned unsweetened coconut milk
- 1 cup (240 ml) water
- 1/2 cup (120 ml) crushed pineapple, drained
- 1/2 tsp (2.5 g) salt

Quick Pineapple-Cabbage Slaw
- 4 cups (340 g) shredded green cabbage
- 1 cup (120 g) shredded carrot
- 1/2 cup (75 g) diced fresh pineapple
- 2 tbsp (30 ml) lime juice
- 2 tbsp (30 ml) mayonnaise
- 1 tbsp (15 ml) rice vinegar
- 1 tsp (5 ml) honey
- Salt and pepper to taste

Instructions

Short Description:
Huli Huli Chicken is a sweet-savory Hawaiian grilled chicken marinated in pineapple juice, soy sauce, and ginger, then grilled over mesquite (kiawe) wood for a bright, smoky finish. This recipe includes coconut-pineapple rice and a quick cabbage slaw to make a complete main-course meal.

Regional Notes:
This Hawaiian version uses a pineapple-soy-ginger marinade and is traditionally turned repeatedly while grilling over mesquite/“kiawe” wood to develop a caramelized, smoky crust. The inclusion of coconut rice and a crisp slaw reflects common island accompaniments and makes the dish a complete entree.

1. Make the marinade: whisk together pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, sesame oil, grated ginger, minced garlic, crushed red pepper (if using), 1/2 tsp black pepper, and 1 tsp kosher salt in a bowl large enough to hold the chicken.
2. Reserve 1 cup (240 ml) of the marinade in a small saucepan (this will be boiled to use as a glaze). Pour the remaining marinade into a large resealable bag or shallow dish and add the spatchcocked chicken, skin-side up. Press out excess air (if using a bag), seal, and refrigerate at least 4 hours or preferably overnight.
3. Prepare coconut-pineapple rice: combine rinsed rice, coconut milk, water, drained crushed pineapple, and 1/2 tsp salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer 18–20 minutes until liquid is absorbed. Remove from heat and let rest, covered, 10 minutes, then fluff with a fork.
4. Prepare slaw: in a mixing bowl whisk lime juice, mayonnaise, rice vinegar, honey, and a pinch of salt and pepper. Toss shredded cabbage, shredded carrot, and diced pineapple with the dressing. Chill until ready to serve.
5. Preheat grill and prepare wood for smoke: if using a gas grill, place soaked or dry mesquite/ kiawe chips in a smoker box or foil packet with holes and set over direct heat; for charcoal, scatter small chunks or soaked chips onto hot coals. Preheat grill to medium heat (about 350–400°F / 175–205°C). Oil grates lightly.
6. Boil reserved marinade: while grill heats, bring the reserved 1 cup (240 ml) marinade to a rolling boil in the saucepan and simmer 3–5 minutes to kill bacteria and thicken slightly. Reduce heat to low and keep warm for basting.
7. Remove chicken from marinade and let excess drip off. Place chicken skin-side down over direct heat and grill 6–8 minutes to sear and get color. Move chicken to indirect heat (or reduce to medium) and continue grilling skin-side up for 20–30 minutes, turning every 6–8 minutes and brushing with the boiled glaze each time you turn to build a caramelized coating. Aim for an internal temperature of 165°F (74°C) in the thickest part of the breast and 175–180°F (79–82°C) in the thigh.
8. If flare-ups occur from glaze sugars, move chicken to a cooler zone until flames subside. In the last 5 minutes of grilling, baste more heavily and place skin-side down briefly to crisp the skin, watching carefully to avoid burning.
9. Remove chicken from grill and tent loosely with foil. Let rest 10 minutes, then carve into serving pieces.
10. Plate: Serve carved Huli Huli Chicken over coconut-pineapple rice with a generous scoop of pineapple-cabbage slaw on the side. Sprinkle chopped cilantro or sliced green onion over the chicken and slaw.
11. Leftover marinade/glaze note: any unused boiled glaze that contacted raw chicken should be discarded.
12. Serve warm. Enjoy the bright sweet-and-salty flavors with the island-smoke note from the mesquite/ kiawe wood.