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Huli-huli chicken with grilled pineapple rings

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Stormbringer
Stormbringer Posts: 2,125
edited October 2018 in Poultry
I saw this once on a US cooking show, possibly triple D. It seems that there are a few different ways of cooking it, I opted for the no marinate and use a rub approach. Really liked it, spicy flavours on the chicken matching the sweetness of the pineapple. All cooked in the large Egg, recipe linked below:

https://www.thecooksdigest.co.uk/2018/10/07/huli-huli-chicken/

Chicken rubbed and ready:


Cooking in the large with the chicken basted and the pineapple rings on:


Served:




Thanks for looking!
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| Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
| My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
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Comments

  • bgebrent
    bgebrent Posts: 19,636
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    That looks fantastic!
    Sandy Springs & Dawsonville Ga
  • SamIAm2
    SamIAm2 Posts: 1,902
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    "To everything.....", you had me at Huli-huli. Bookmarking this and will try it without the soy since SWMBO is allergic. Looks awesome.
    Ubi panis, ibi patria.
    Large - Roswell rig, MiniMax-PS Woo; Cocoa, Fl.
  • Skrullb
    Skrullb Posts: 666
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    SamIAm2 said:
    "To everything.....", you had me at Huli-huli. Bookmarking this and will try it without the soy since SWMBO is allergic. Looks awesome.
    Have you ever tried coconut aminos to replace soy sauce? It’s pretty good 
    I'm in Fredericksburg, VA, and I have an XL and a medium. 
  • Skrullb
    Skrullb Posts: 666
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    I love cooking Huli Huli chicken. I’ve always marinated though. Will have to check this out 
    I'm in Fredericksburg, VA, and I have an XL and a medium. 
  • SamIAm2
    SamIAm2 Posts: 1,902
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    Thanks @Skrullb. I have several local stores that may carry this and will be looking for it tomorrow. 
    Ubi panis, ibi patria.
    Large - Roswell rig, MiniMax-PS Woo; Cocoa, Fl.
  • pgprescott
    pgprescott Posts: 14,544
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  • caliking
    caliking Posts: 18,746
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    Nice!

    I've made the marinated version before and it turns out well. You have to be careful about the marination time though, because the pineapple in the marinade will make the chicken texture mealy.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • Stormbringer
    Stormbringer Posts: 2,125
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    Thanks, folks. 

    @SamIAm2 some of the recipes I saw used Worcestershire sauce instead of/as well as soy sauce, maybe that could work.

    @Skrullb I figured that the rub approach would be (a) quicker and (b) give more flavour. I will try the marinate approach though, adding some rub or other bits into the sauce to impart flavour.

    @caliking I was wondering if the acidity in the pineapple juice would have a negative effect through marinating, another reason for trying the rub and baste approach. Nevertheless, I'll give it a go.



    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
    -----------------------------------------------------------------------


  • caliking
    caliking Posts: 18,746
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    @caliking I was wondering if the acidity in the pineapple juice would have a negative effect through marinating, another reason for trying the rub and baste approach. Nevertheless, I'll give it a go.



    My personal preference is to marinate chix for less than 4hrs if there is an acidic ingredient in the mix. 

    The marinated version is quite good though. You should like it. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • Stormbringer
    Stormbringer Posts: 2,125
    Options
    caliking said:


    @caliking I was wondering if the acidity in the pineapple juice would have a negative effect through marinating, another reason for trying the rub and baste approach. Nevertheless, I'll give it a go.



    My personal preference is to marinate chix for less than 4hrs if there is an acidic ingredient in the mix. 

    The marinated version is quite good though. You should like it. 
    There’s a few variants of the marinade that I’ve seen, could you recommend one?
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
    -----------------------------------------------------------------------


  • Stormbringer
    Stormbringer Posts: 2,125
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    @Photo Egg this was the first use of the G7X Mk 2. Really impressed with it, although I somehow managed to fix the ISO to 6400 in AV mode for some shots, sigh. ;)
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
    -----------------------------------------------------------------------


  • caliking
    caliking Posts: 18,746
    edited October 2018
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    This is the recipe I have used. May have found it on bbq-brethren a few years back, but can’t recall for sure. 

    HULI HULI CHICKEN
    Ingredients:
    1/8 cup light soy sauce + splash each of fish, dark soy, Worcestershire sauces 
    ¼ cup honey
    ¼ cup lime juice
    1/2 cup crushed pineapple
    1/4 cup dark brown sugar
    1/4 cup ketchup
    1 TBSP rice wine
    1" fresh ginger
    2 cloves garlic
    1 tsp sesame oil
    4 leg quarters

    Place all marinade ingredients in food processor and blend.
    Marinate in ziploc bag for minimum 30 mins, maximum 4hours.
    Set up BGE for indirect cook, temp 325. 
    Pour off marinade and boil to thicken.
    Baste chicken with marinade glaze every  15mins.
    Chicken is done when thigh reads 160-165F.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • Skrullb
    Skrullb Posts: 666
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    I cook mine raised direct, just like I would any other chicken. I think that the juices hitting the coals puts more flavor in the meat. 
    I'm in Fredericksburg, VA, and I have an XL and a medium. 
  • Stormbringer
    Stormbringer Posts: 2,125
    Options
    caliking said:
    This is the recipe I have used. May have found it on bbq-brethren a few years back, but can’t recall for sure. 

    HULI HULI CHICKEN
    Ingredients:
    1/8 cup light soy sauce + splash each of fish, dark soy, Worcestershire sauces 
    ¼ cup honey
    ¼ cup lime juice
    1/2 cup crushed pineapple
    1/4 cup dark brown sugar
    1/4 cup ketchup
    1 TBSP rice wine
    1" fresh ginger
    2 cloves garlic
    1 tsp sesame oil
    4 leg quarters

    Place all marinade ingredients in food processor and blend.
    Marinate in ziploc bag for minimum 30 mins, maximum 4hours.
    Set up BGE for indirect cook, temp 325. 
    Pour off marinade and boil to thicken.
    Baste chicken with marinade glaze every  15mins.
    Chicken is done when thigh reads 160-165F.
    Thanks, will try this out. 

    @Skrullb that's how I'd do it too. Cheers.
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
    -----------------------------------------------------------------------