Hawaiian Grilled Chicken Food

HAWAIIAN GRILLED CHICKEN AND PINEAPPLE

Steps:

• Combine soy sauce, pineapple juice, oil, brown sugar, garlic powder, ginger, dry mustard and pepper in a saucepan.
• Bring to a boil. Reduce heat and simmer 5 minutes. Let cool.
• Pound chicken breasts to even thickness of about 1/2 inch.
• Reserving 1/4-1/2 c of sauce, pour remaining sauce over chicken breasts in a shallow glass dish or ziploc bag.
• Cover or seal and marinate at least 2 to 3 hours, or overnight, turning occasionally.
• Grill over medium heat approximately 6 minutes per side, basting with reserved marinade. Grill until done.
• When you turn chicken, if desired, dip pineapple rings in marinade- grill the pineapple sliced turning once.
• Top chicken with pineapple and serve over rice.
• Serves 6.

HAWAIIAN GRILLED TERIYAKI CHICKEN

Steps:

• Place chicken thighs in a bowl or gallon-sized Ziploc bag, set aside.Combine remaining ingredients in medium-sized mixing bowl and mix until sugar dissolves.Pour marinade over chicken, press air out of bag, and seal tightly (or cover the bowl and make it as air-tight as possible). Refrigerate overnight (or at least 4 hours). Remove chicken from bag and set aside. Do NOT discard marinade.
• In a medium saucepan, bring marinade to a simmer and simmer for 5-10 minutes.
• Place chicken on grill and brush some of the hot marinade over the top (do not place brush back in marinade after brushing the chicken).Continue to grill chicken until done (165 degrees internal temp).
• Place cooked chicken in a baking dish and pour remaining hot teriyaki marinade over the top. Serve immediately.

GRILLED HAWAIIAN CHICKEN

Steps:

• Whisk water, soy sauce, coconut milk, brown sugar, green onions, white onion, sesame oil, and garlic together in a large glass or ceramic bowl. Add chicken thighs and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 4 hours to overnight.
• Preheat grill for medium heat and lightly oil the grate.
• Remove chicken from marinade and discard the marinade.
• Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

HAWAIIAN GRILLED CHICKEN

Steps:

• Whisk pineapple juice, soy sauce, brown sugar, garlic, and ginger together in a bowl until brown sugar has dissolved. Pour marinade into a resealable plastic bag. Add chicken thighs and coat with the marinade. Squeeze out excess air and seal the bag. Marinate in the refrigerator, 4 hours to overnight.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Reduce heat to low on one burner of the preheated grill. Place oven-safe dish over the low burner; add butter and green onions to the dish and allow to slowly melt. Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Grill chicken in batches over the medium burners, turning once, until juices run clear, about 10 minutes per batch.
• When chicken is cooked, place each piece into the butter and onion "bath", turning a couple of times to ensure it is well coated. Continue to grill remaining chicken, adding each piece to the butter and onion "bath", pushing already-coated pieces to the side until all pieces have been coated.

HAWAIIAN CHICKEN RECIPE

Steps:

• Mix cornstarch and pineapple juice until blended. Add all remaining ingredients except chicken; mix well.
• Pour half the pineapple juice mixture over chicken in shallow dish; turn to evenly coat both sides of each breast with pineapple juice mixture. Refrigerate 30 min. to marinate.
• Heat grill to medium heat. Remove chicken from marinade; discard marinade. Grill chicken 6 to 8 min. on each side or until done (165°F). Meanwhile, bring remaining pineapple juice mixture to boil in saucepan on medium heat, stirring constantly; simmer on medium-low heat 5 min. or until thickened, stirring frequently.
• Serve chicken topped with pineapple sauce.

HAWAIIAN BBQ CHICKEN

Steps:

• Marinate the chicken thighs with the rest of the ingredients for 30 minutes. Place them on the grill over medium heat. Grill thighs until juices run clear.

HULI HULI CHICKEN ON THE GRILL

Steps:

• Begin by placing the whole chicken, breast-side down, on the preparation surface. Using kitchen shears, remove the backbone by cutting up from the tailbone to the neck on both sides. Open the bird, remove the breastbone and wishbone. Make small cuts on both sides below the thighs to tuck the wings under so you have a flattened "spatchcock" chicken.
• To a small saucepan, add 1 cup water, the salt, sugar, bay leaves and garlic cloves. Bring to a simmer to dissolve the salt and sugar. Once at a simmer, turn off the heat and add the ice. Once the liquid is cool, place into a resealable bag over a bowl and add the chicken to the brine, making sure it is completely submersed. Allow to brine in the fridge for 1 hour.
• In a small saucepot over medium-low heat, combine the pineapple juice, ketchup, soy sauce and sherry vinegar. Once the liquid simmers, whisk in the brown sugar and ginger. Continue to simmer until the liquid begins to thicken, about 5 minutes. Remove from the heat and let stand (or prepare ahead and refrigerate until ready for use). Once ready for use, reserve about a cup to serve.
• Preheat a grill to medium heat.
• Remove the chicken from the brine and pat dry. Thoroughly mix the garlic powder, salt, paprika, cayenne, onion powder, cumin and some black pepper together in a small bowl. Coat the chicken with the dry rub, making sure to sprinkle well inside the cavity. Lay the chicken flat on the preparation surface, making a neat, rectangular package with the thighs tucked next to the breasts and the wings inserted into the slits.
• Secure the chicken in a medium rectangular wire-mesh grilling basket and set over an open grill flame. Char with the breast side down first, 7 to 8 minutes. Turn once and continue to grill, bone-side down for another 15 minutes.
• Continue to turn as it cooks so it doesn't burn and it replicates the Huli Huli machine cooking process. Squeeze the lemon juice over the chicken as you turn it. Finish by alternating sides until the chicken is thoroughly browned, the skin is crispy and a digital instant-read thermometer tucked under the breast confirms the internal temperature is 165 degrees F. The total cook time will be 35 to 40 minutes. With a heat-resistant silicone pastry brush, glaze the chicken with the Huli Huli sauce the last 5 minutes. Remove from the basket and allow the chicken to rest for 6 to 8 minutes.
• Carve the chicken into breasts, thighs and wings. Arrange on a large serving dish alongside the reserved Huli Huli sauce.

HAWAIIAN CHICKEN

Steps:

• For the chicken: Combine the soy sauce, water, brown sugar, garlic, sesame oil, coconut milk and pineapple juice, then pour into a container or resealable bag.
• Add the chicken and marinate anywhere from 2-24 hours.
• Heat the grill to medium. Remove the chicken from the marinade and grill for 6-7 minutes on each side or until chicken is cooked through.
• Add the pineapple to the grill and cook for 2-3 minutes per side. Arrange the pineapple and chicken on a serving plate.
• For the rice: Bring the coconut milk and water to a boil. Add in the salt and rice. Cover, reduce heat to low and simmer for 18 minutes. Stir in the brown sugar.
• Serve the chicken and pineapple with the coconut rice. Garnish with lime wedges and cilantro if desired.

GRILLED HAWAIIAN CHICKEN

Steps:

• Whisk the low sodium soy sauce, water, sesame oil, brown sugar, ground ginger, red pepper flakes, garlic ketchup and pineapple juice until well combined.
• Pour the marinade over the Smithfield All Natural Boneless Pork Chops and let them sit for at least 10 minutes or overnight (you can also freeze them in the marinade and thaw them for later use).
• Spray the grill with non-stick cooking spray and heat it to medium-high.
• Place the chicken pieces and pineapple rings on the grill and reserve the marinade to make the sauce.
• Grill them for 3-5 minutes on each side depending on thickness. Rotate them a little bit midway through each side if you want a nice crosshatch grill mark (this is optional). Keep an eye on them because every grill is different.
• Once the internal temperature reaches 165 degrees remove them from the grill and rest them for 5 minutes tented in foil.
• While the chicken rests, strain the marinade into a sauce pan. Heat over medium heat until it starts boiling. Whisk the cornstarch with a small amount of water to form a slurry.
• Boil for 2 minutes then add the slurry and reduce it to low heat for a couple minutes to thicken the sauce.
• Drizzle the meat and pineapple with sauce, sprinkle with chopped scallions and serve immediately.

HAWAIIAN CHICKEN KATSU

Steps:

• Open the chicken thighs and flatten with a rolling pin.
• Combine eggs, cornstarch, salt, white pepper, garlic powder, and water to make a batter.
• Coat chicken in the egg batter, then the roll in panko crumbs.
• Fry in oil (maximum 325 degrees) until brown and crispy.
• To make sauce:
• Combine all ingredients and bring to a boil.
• Add cornstarch dissolved in water to thicken. Chill and serve.
• Cut chicken into strips and serve with sauce.

NIF'S GRILLED HAWAIIAN CHICKEN SKEWERS

Steps:

• Mix all marinade ingredients and add chicken. Marinate for 1 to 2 hours, no more.
• If you are using wooden skewers, be sure to soak them in water for 2 hours.
• Heat grill to medium-high.
• Alternate chicken, pineapple and pepper pieces on skewers. Place on grill until chicken is cooked through, about 5 minutes on each side.

GRILLED HULI HULI CHICKEN

Steps:

• In a small bowl, mix the first 6 ingredients. Reserve 1-1/3 cups for basting; cover and refrigerate. Divide remaining marinade between 2 large shallow dishes. Add 12 chicken thighs to each; turn to coat. Refrigerate, covered, for 8 hours or overnight., Drain chicken, discarding marinade. , Grill chicken, covered, on an oiled rack over medium heat for 6-8 minutes on each side or until a thermometer reads 170°; baste occasionally with reserved marinade during the last 5 minutes.

HAWAIIAN CHICKEN

Steps:

• Whisk the marinade ingredients together in a large freezer bag or bowl. Remove 1/4 cup to baste chicken while grilling.
• Add chicken, remove excess air, seal and turn to coat. Marinate 4-24 hours (marinate up to 12 hours if using chicken breasts).
• Heat grill to medium-high heat (375-400 degrees F), clean and grease. Add chicken and cook 6-8 minutes per side, or until no longer pink and the chicken registers 165-175 degrees F. Baste the chicken with the reserved 1/4 cup marinade the last 3 minutes.
• Hawaiian chicken is especially delicious with fresh grilled pineapple and cilantro lime rice.

HAWAIIAN GRILLED CHICKEN THIGHS

Steps:

• Season Chicken thighs with salt and pepper according to preference. You might have to go easy with the salt - since it has soy sauce . Set aside
• In a medium bowl, mix the passion fruit or pineapple juice , soy sauce, brown sugar, honey, sriracha, ketchup, ginger, cumin, lemon juice, garlic and chicken broth.
• Pour marinade into the bowl of chicken or ziploc bag. Thoroughly mix so chicken is covered with marinade.
• Cover with saran wrap or if using Ziploc seal and place in the fridge to marinade. For at least 3 hours or overnight for best flavor.
• When ready to cook- remove chicken from the fridge, and thoroughly drain. Set marinade aside.
• In a small saucepan simmer the remaining Huli Huli marinade- for about 5 minutes. Adjust taste with chicken broth, pepper and/or ketchup. If you want a thicker sauce then add more ketchup.
• Lightly brush grill with oil or cooking spray. Then place drained chicken thighs on grill, skin side down. Grill for 4-5 minutes or until chicken has grill marks or brown .
• Flip chicken and grill the other side, flipping every 3-4 minutes so it doesn't burn until the internal temperature reaches 165ºF (about 25-30 minutes).
• You may baste with cooked marinade towards the last 5 minutes of grilling.
• Garnish with sliced green onions.

HAWAIIAN BBQ CHICKEN RECIPE

Steps:

• First of all, separate the canned slices of pineapples from the juice and reserve both for later use.
• Secondly, add BBQ sauce, soy sauce, reserved pineapple juice, ketchup, sesame oil, onions, powdered or chopped garlic, powdered or chopped ginger in a small mixing bowl, and combine them well. Also, reserve ½ cup of the prepared marinade for later use.
• Then marinate the chicken with the remaining marinade batter, cover it with cling wrap or aluminum foil, and refrigerate for about 2 to 8 hours.
• When it's time to BBQ the chicken, take a water-filled pan and boil the long-grain white rice in it.
• Now, for grilling the chicken, light up your smoker with the woodchips of your choice.
• Grill chicken over the smoker while brushing it using a food brush with reserved marinade and melted butter, especially in the last few minutes, and cook until the internal temperature of the chicken reaches 165 degrees F.
• In a pan, roast some black cumin in vegetable oil and then grease both sides of pineapple slices with vegetable oil. In the last few minutes, grill each side of pineapple slices for at least 2 minutes or until they have slightly softened and formed a grilled texture.
• Finally, top the boiled white rice with deliciously grilled chicken and pineapple slices for serving your meal. Sprinkle some thinly sliced green onions, and here you go. Enjoy!