Huli-Huli Chicken Skewers
I spent 7 years of my childhood growing up in Hawaii…so, it will always hold a very special place in my heart. Every time we visit, I look forward to the beach, the warm island breezes, beautiful sunsets, the calming music…Oh’ and let’s not forget the amazing food! These Huli-Huli Chicken Skewers are sweet and savory, spicy and sticky goodness…Ono!
This is a recipe I found one day in a Hawaiian magazine. I made a few alterations & decided to put it on a skewer to make it my own. “Huli-Huli” in Hawaiian means “turn-turn”. This recipe does have sugar in it, so keep an eye on it and keep turning it so it doesn’t burn. If you can’t get to Hawaii, bring the flavors of Hawaii home to you…Aloha!
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Course
Entree
Cuisine
American
Servings
6 servings
Ingredients
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup Ketchup
2 tbsp. grated ginger
2 tbsp. Minced Garlic
3 Tbsp. Agave Nectar Honey as a substitute
1/4 cup Sherry Wine
2 Tbsp. Sesame Oil
Dash Worcestershire
Dash siracha
10 Chicken Thighs Boneless and Skinless, cut into 1-2" chunks
1 Pineapple Peeled, Cored and cubed into 1" chunks
Canola Oil For brushing
Instructions
Prepare the marinade. Add the first 10 ingredients to a bowl to combine. Add 3/4 of the marinade to the chicken in a ziplock bag. Reserve 1/4 to baste the chicken while grilling. Marinate for at least 30 minutes or for a few hours.
Cut the pineapple into chunks and skewer. Brush with Canola Oil.
Remove chicken from the fridge 30 minutes before grilling, preheat the grill. Skewer the chicken, try to leave a little space in between for even cooking all the way through.
Cook Chicken on medium high direct heat to get grill marks on all sides (a few mins. each side) and then move to indirect heat until cooked through so it doesn't burn. Keep turning, every few minutes.
While cooking, bite with reserved marinade. Grill pineapple skewers and serve with the chicken...delish!