Huli-huli chicken with grilled pineapple rings

Stormbringer

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!

bgebrent

That looks fantastic!

SamIAm2

"To everything.....", you had me at Huli-huli. Bookmarking this and will try it without the soy since SWMBO is allergic. Looks awesome.

Skrullb

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 

Skrullb

I love cooking Huli Huli chicken. I’ve always marinated though. Will have to check this out 

SamIAm2

Thanks @Skrullb. I have several local stores that may carry this and will be looking for it tomorrow. 

pgprescott

Bravo!

caliking

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.

Stormbringer

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.

caliking

Stormbringer 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. 

Stormbringer

caliking said:

Stormbringer 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?

Stormbringer

@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.

caliking

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.

Skrullb

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. 

Stormbringer

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.