PINEAPPLE-BUTT HULI-HULI-STYLE HAWAIIAN CHICKEN
ORIGINALLY POSTED ON NAPOLEON BY ANDREA ALDEN
Don’t have any fancy gizmos for doing a beer-butt chicken? What about beer? You’re out of that too? No problem, try making this super easy (super tasty) Hawaiian-inspired Pineapple-Butt Huli-Huli-Style Chicken for dinner. Island flavors abound in this delightful roasted chicken recipe. Glazed with a tangy and bright Huli-Huli sauce. While Huli-Huli actually means “turning”, the flavors in this dish are inspired by a popular chicken skewer dish often found on the isles. Served with fragrant and delicious coconut rice, you won’t be able to get enough of this easy-to-make recipe. Double the glaze recipe to use for a chicken marinade too! *Remember never to reuse marinade or use any leftover basting sauces as a marinade later. This can cause cross-contamination and lead to illness
|For Pineapple Butt Huli-Huli Style Hawaiian Chicken:|
|1 Whole||Roasting chicken|
|Meat Church Holy Cow Rub Seasoning (or your favorite)|
|1 to 2 tbsp. (15 to 30 ml)||Oil|
|Serve with coconut rice, fresh cilantro and lime wedges|
|For Huli Huli Glaze|
|½ cup (60 ml)||Pineapple juice – canned – not fresh|
|¼ cup (60 ml)||Soy Sauce|
|¼ cup (60 ml)||Ketchup|
|3 tbsp. (38 g)||Brown Sugar|
|2-inch (5 cm)||Knob ginger, grated|
|3 cloves||Garlic, grated|
|2 tsp. (10 ml)||Sesame oil|
|2 tbsp. (30 ml)||Rice wine vinegar|
|Salt and pepper to taste|
- Prepare the Huli-Huli Glaze by combining all of the ingredients in a bowl. Whisk until the sugar has dissolved. Don’t forget to add garlic by feeling not by measurement – in other words, add as many or as few cloves as you would like. Divide the glaze in half and set aside.
- Preheat your barbecue to 400°F (200°C), preparing for indirect heat. You can do this with either your gas grill or your charcoal barbecue.
- While your barbecue is getting up to temperature, cut the pineapple. Remove the top. Cut just enough from the bottom so that it sits flat and stable. Remove the rind on all sides, except the bottom. Cut away the fruit, leaving the tough inner core about the size of a can of beer or soda.
- Rub or brush the chicken with a little oil as the skin has now dried, then dust it with your favorite barbecue rub. We suggest something like BBQ chicken rub or chipotle mango. Fit the chicken over the stand you have created with the pineapple.
- Place the pineapple’d chicken onto the barbecue over the unlit burner(s) or coals. Roast for 45 to 60 minutes, until a meat thermometer shows 160°F to 165°F (71°C to 74°C) in the thigh.
- During that roasting time, baste the chicken every 15 minutes with one half of the Huli-Huli Glaze. Bring the other half of the glaze to a simmer to thicken over low to medium heat.
- About 5 to 10 minutes before your cook is finished, toss the pineapple that you cut onto the barbecue to grill as well.
- Serve over coconut rice with the grilled pineapple, fresh cilantro, lime wedges and the thickened Huli-Huli Glaze for dipping.
PRO TIP: The enzyme, Bromelain, found in fresh pineapple will break down the chicken and leave you with a mushy result. Instead, use canned or processed pineapple juice instead of fresh. Learn more about enzymes and meat from our blog post about Marinades.
Pineapple-Butt Huli-Huli-Style Hawaiian Chicken will leave everyone wanting more! Fun, festive, and tropical, this recipe doesn’t need any fancy equipment and can be made gluten and dairy-free. What is your favorite tropical spin on a grill recipe? Share your tropical barbecue recipes, ideas, and photos on our social pages like Facebook and TikTok, using the hashtags #NapoleonEats and #NapoleonGrill.