Hulachicken Recipes

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HULI HULI CHICKEN



Huli Huli Chicken image

In 1955, Ernest Morgado, a Honolulu businessman, served a group of farmers grilled chicken that had been marinated in his mother's teriyaki-style sauce. It was such a hit that he decided to market it with the name "huli huli." Huli means "turn" in Hawaiian and refers to how it's prepared: grilled between two racks and turned halfway through cooking. This simplified version calls for chicken pieces and a standard grill. The original recipe is a trade secret, but you can find many slightly different variations on the internet, typically including ginger, garlic, soy sauce, something sweet (honey, brown sugar or maple syrup) and something acidic (vinegar, white wine, lime juice or pineapple juice). This recipe is adapted from "Aloha Kitchen: Recipes from Hawai'i" by Alana Kysar (Ten Speed, March 2019). It also works beautifully with boneless chicken thighs, but adjust your cooking time accordingly.

Provided by Margaux Laskey

Categories     dinner, barbecues, poultry, main course

Time 8h45m

Yield 4 to 6 servings

Number Of Ingredients 8

1/2 cup ketchup
1/2 cup soy sauce
1/2 cup packed light or dark brown sugar
1/4 cup rice vinegar or apple cider vinegar
1 (1-inch) piece fresh ginger, peeled and finely grated
2 to 3 garlic cloves, peeled and finely grated
3 1/2 to 4 pounds bone-in, skin-on chicken pieces
Grapeseed or canola oil, for brushing the grill grate

Steps:

  • In a large bowl or a gallon-size resealable plastic bag, combine the ketchup, soy sauce, brown sugar, rice vinegar, ginger and garlic, and stir or shake until combined. Reserve and refrigerate 1/2 cup of the mixture for basting the chicken later. Add the chicken to the remaining mixture, and stir or shake until evenly coated. If using a bowl, cover with plastic wrap. Refrigerate overnight, or at least 8 hours, turning the chicken at least once.
  • When you're ready to cook, oil your grill grates well. Heat the grill to medium (for charcoal, the grill is ready when you can hold your hand 5 inches above the coals for 5 to 7 seconds). Add the chicken to the grill, cover, and cook 25 to 35 minutes, turning every 5 minutes to keep the chicken from burning, and basting it with the reserved marinade after you turn it, until cooked through. (Cook times will vary depending on sizes and cuts of chicken pieces, so be sure to check for doneness: Meat should not be pink and the juices should run clear.) Serve immediately.

INSTANT POT® HULA CHICKEN



Instant Pot® Hula Chicken image

An unexpected ingredient list makes this tropical chicken dinner recipe surprisingly delicious! Chicken thighs are browned and then cooked in a sweet-and-savory pineapple sauce before being shredded and served with rice. It's the perfect solution for a quick dinner that brings big flavor to the table.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 8

Number Of Ingredients 13

1 cup pineapple juice
1/4 cup soy sauce
2 cloves garlic, finely chopped
1 tablespoon finely chopped gingerroot
2 tablespoons butter
1 package (20 oz) boneless skinless chicken thighs, patted dry
2 cans (8 oz each) crushed or diced pineapple, drained
1/3 cup packed brown sugar
1/3 cup ketchup
1 tablespoon rice vinegar
1 to 2 tablespoons Sriracha sauce
2 tablespoons cornstarch
Chopped fresh cilantro leaves, if desired

Steps:

  • In medium bowl, mix pineapple juice, soy sauce, garlic and gingerroot; set aside.
  • On 6-quart Instant Pot®, select SAUTE; adjust to normal. Heat butter in insert. Add chicken; cook 8 to 10 minutes, turning once, until browned. Pour pineapple juice mixture over chicken; turn chicken to coat. Select CANCEL.
  • Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 3 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure. Transfer chicken to cutting board to cool slightly, then shred with two forks. Return chicken to mixture in insert.
  • Meanwhile, in medium bowl, mix pineapple, brown sugar, ketchup, rice vinegar, Sriracha sauce and cornstarch. Stir into chicken mixture. Select SAUTE; adjust to normal. Heat mixture in insert to boiling. Cook and stir 1 minute.
  • If desired, serve warm over a bed of rice topped with cilantro.

Nutrition Facts : Calories 220, Carbohydrate 25 g, Cholesterol 75 mg, Fat 1, Fiber 0 g, Protein 16 g, SaturatedFat 3 g, ServingSize About 1/2 Cup, Sodium 660 mg, Sugar 20 g, TransFat 0 g

HULI HULI CHICKEN



Huli Huli Chicken image

'Huli Huli Chicken' (turn, turn) was invented by Ernest Morgado when he cooked teriyaki chicken for a group of farmers in 1955. This has been a Hawaiian staple with sticky rice ever since. This is my family's version of Huli Huli Chicken. Use aji mirin (sweet rice wine) in place of sherry if desired.

Provided by Mama Smith

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 4h45m

Yield 8

Number Of Ingredients 10

2 (3 pound) chickens, each cut into 8 pieces
1 cup unsweetened pineapple juice
½ cup soy sauce
½ cup brown sugar
⅓ cup ketchup
¼ cup sherry
1 (2 inch) piece fresh ginger, crushed
3 cloves garlic, crushed
4 green onions, chopped
¼ teaspoon dry mustard

Steps:

  • Rinse chicken pieces and pat dry with paper towels. Combine pineapple juice, soy sauce, brown sugar, ketchup, sherry, ginger, garlic, green onions, and dry mustard in a large resealable plastic bag, stirring the marinade until brown sugar has dissolved. Place chicken pieces into the bag, squeeze out air, seal bag, and lomi (massage) bag to coat chicken with marinade. Refrigerate at least 4 hours to overnight.
  • Move an oven rack 6 inches from heat source and preheat oven to 425 degrees F (220 degrees C).
  • Remove chicken from marinade and arrange chicken, skin sides up, on a broiler pan.
  • Bake chicken in preheated oven until browned on both sides and the juices run clear, turning every 10 minutes, 30 to 45 minutes. Baste with remaining marinade after each turning. An instant-read meat thermometer inserted into the thickest piece of chicken, not touching bone, should read at least 160 degrees F (70 degrees C).

Nutrition Facts : Calories 526.8 calories, Carbohydrate 23.6 g, Cholesterol 145.5 mg, Fat 25.8 g, Fiber 0.5 g, Protein 47.5 g, SaturatedFat 7.2 g, Sodium 1204 mg, Sugar 19.3 g

SLOW-COOKER HULA CHICKEN



Slow-Cooker Hula Chicken image

Let your slow cooker take care of dinner tonight and make this juicy, Hawaiian-inspired pineapple chicken. Freeze the mixture ahead of time for fuss-free morning prep!

Provided by By Tieghan Gerard

Categories     Entree

Time 6h15m

Yield 4

Number Of Ingredients 11

1 cup pineapple juice
1/3 cup soy sauce
1/2 cup ketchup
1 tablespoon rice vinegar
1/3 cup packed brown sugar
2 cloves fresh garlic, finely chopped or grated
1 tablespoon grated gingerroot
1 to 2 tablespoons Sriracha sauce
2 lb boneless skinless chicken thighs or breasts
1 can (16 oz) crushed or diced pineapple, drained, juice reserved
Chopped fresh cilantro, if desired

Steps:

  • In 5- to 6-quart slow cooker, mix pineapple juice, soy sauce, ketchup, rice vinegar, brown sugar, garlic, gingerroot and Sriracha sauce. Add chicken and crushed pineapple.
  • Cover and cook on Low heat setting 6 to 8 hours or High heat setting 4 to 6 hours. Once chicken is cooked through and sauce thickened, remove chicken; shred with 2 forks. Return chicken to sauce, and turn heat to High. Cook, uncovered, 25 to 30 minutes or until sauce is thickened. If sauce gets too thick, add the reserved pineapple juice from the can.
  • Serve warm over a bed of rice with a side of pineapple salsa, if desired, and chopped fresh cilantro.

Nutrition Facts : Calories 520, Carbohydrate 55 g, Cholesterol 220 mg, Fat 1 1/2, Fiber 1 g, Protein 50 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1700 mg, Sugar 48 g, TransFat 0 g

AUTHENTIC HAWAIIAN HULI HULI CHICKEN



Authentic Hawaiian Huli Huli Chicken image

I love this chicken. You know when people are fighting for the last piece of chicken that you've made a pretty tasty dish. When I lived in Hawaii they sold this on the side of the road and the aroma of this dish is like no other!

Provided by K-Jon Chef

Categories     Whole Chicken

Time 10h

Yield 10 , 4-6 serving(s)

Number Of Ingredients 14

2 quarts water
2 cups soy sauce
1 tablespoon vegetable oil
6 garlic cloves, minced
1 tablespoon grated fresh ginger
4 chicken halves (about 8 pounds total)
2 1/4 cups pineapple juice
1/4 cup brown sugar
1/4 cup soy sauce
1/4 cup ketchup
1/4 cup rice vinegar
4 garlic cloves, minced
2 tablespoons grated fresh ginger
2 teaspoons asian chili-garlic sauce (Sriracha Sauce)

Steps:

  • Brine chicken: Combine water and soy sauce in large bowl. Heat oil in large saucepan over medium high heat until shimmering. Add garlic and ginger and cook until fragrant, about 30 seconds. Stir in soy sauce mixture. Add chicken and refrigerate, covered, for at least one hour or up to eight hours, not longer cuz it will get salty.
  • glaze: Combine pineapple juice, sugar, soy sauce, ketchup, vinegar, garlic, ginger, and chili garlic sauce in empty saucepan and bring boil. Reduce heat to medium and simmer until thick and syrupy (you should have about one cup), 20 to 25 minutes.
  • Remove chicken from brine and pat dry with paper towels. Arrange chicken skin side up on grill. Grill until well browned not burned, now flip with skin side down, and brown skin until done. Transfer chicken to platter, brush with half of glaze,(other half for dipping) and let rest 5 minutes.

Nutrition Facts : Calories 781.8, Fat 30.7, SaturatedFat 8.2, Cholesterol 185.6, Sodium 9418.6, Carbohydrate 47.5, Fiber 1.9, Sugar 33.6, Protein 78.8

GRILLED HULI HULI CHICKEN



Grilled Huli Huli Chicken image

I got this grilled huli huli chicken recipe from a friend while living in Hawaii. It sizzles with the flavors of brown sugar, ginger and soy sauce. Huli means "turn" in Hawaiian. This sweet and savory glaze is fantastic on pork chops, too. -Sharon Boling, San Diego, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 12 servings.

Number Of Ingredients 7

1 cup packed brown sugar
3/4 cup ketchup
3/4 cup reduced-sodium soy sauce
1/3 cup sherry or chicken broth
2-1/2 teaspoons minced fresh gingerroot
1-1/2 teaspoons minced garlic
24 boneless skinless chicken thighs (about 6 pounds)

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.

Nutrition Facts : Calories 391 calories, Fat 16g fat (5g saturated fat), Cholesterol 151mg cholesterol, Sodium 651mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 43g protein.

PRESSURE COOKER HULI HULI CHICKEN THIGHS



Pressure Cooker Huli Huli Chicken Thighs image

I'm allergic to store-bought barbecue sauces, so when I found a marinade recipe I could use, I tweaked it a little and began using it with chicken thighs. My fiance loves this over Parmesan couscous.-Erin Rockwell, Lowell, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 8 servings.

Number Of Ingredients 9

1 cup crushed pineapple, drained
3/4 cup ketchup
1/3 cup reduced-sodium soy sauce
3 tablespoons packed brown sugar
3 tablespoons lime juice
1 garlic clove, minced
8 boneless skinless chicken thighs (about 2 pounds )
Hot cooked rice
Green onions, thinly sliced, optional

Steps:

  • Mix first six ingredients. Place chicken in a 6-qt. electric pressure cooker; top with pineapple mixture. , Lock lid; make sure vent is closed. Select manual; adjust pressure to high and set time for 10 minutes. When finished cooking, allow pressure to naturally release for 5 minutes and then quick-release any remaining pressure according to manufacturer's instructions. Serve with rice. If desired, top with green onions.

Nutrition Facts : Calories 239 calories, Fat 8g fat (2g saturated fat), Cholesterol 76mg cholesterol, Sodium 733mg sodium, Carbohydrate 19g carbohydrate (16g sugars, Fiber 0 fiber), Protein 22g protein.

INSTANT POT HULI HULI CHICKEN



Instant Pot Huli Huli Chicken image

This easy Instant Pot Huli Huli Chicken recipe combines chicken thighs, pineapple, soy sauce and ketchup for a sweet and tangy dish that's a delicious taste of the Hawaiian islands!

Provided by Renae

Categories     Main Course     Dinner

Time 30m

Number Of Ingredients 8

1 cup crushed pineapple, drained
1/4 cup ketchup
1/3 cup soy sauce, reduced sodium ((I substitute this with coconut aminos))
2 Tbsp honey
3 Tbsp fresh lime juice ((about 1/2 lime))
1 clove garlic, minced
6 boneless, skinless chicken thighs (*for frozen chicken, see notes below*)
1/2 cup green onions, sliced thinly, green parts only

Steps:

  • In a small bowl, mix the first 6 ingredients until smooth. Set aside.
  • Place the chicken into the Instant Pot (or electric pressure cooker). Pour over the sauce. Close the lid (and turn sealing lever, if needed) and pressure cook at high pressure for 10 minutes.
  • Allow pressure cooker to naturally release pressure for 10 minutes, then initiate a quick release. Serve with rice and top with sliced green onions.

Nutrition Facts : ServingSize 1 thigh, Calories 201 kcal, Carbohydrate 17 g, Protein 23 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 107 mg, Sodium 664 mg, Fiber 1 g, Sugar 14 g

SLOW COOKER HULI HULI CHICKEN



Slow Cooker Huli Huli Chicken image

This Slow Cooker Huli Huli Chicken is the ultimate set it and forget it recipe. The flavour is so intense that it's hard to believe how easy this is to make. This will become your family's favourite chicken recipe!

Provided by Kim Beaulieu

Categories     Main Course

Time 8h10m

Number Of Ingredients 13

1 package of pre-cooked grilled chicken breasts (20 oz/1.25 lb/566 g)
1/4 cup chicken broth
1/4 cup Italian dressing
1/2 cup brown sugar
3/4 cup ketchup
3/4 cup soy sauce
1/4 cup honey
1 to 2 tablespoons minced garlic
1 can crushed pineapple (398 ml/14 fl oz)
1/2 cup water
Optional if making sandwiches with the meat:
1 cup reserved juices from slow cooker
1 teaspoon corn starch

Steps:

  • Place all your ingredients in the slow cooker and turn it on the low setting. Cook for about 6 to 8 hours, depending on how tender you want your chicken.
  • Remove meat from slow cooker.
  • Serve solo or on sandwich or slider buns.
  • If you want to take this up a notch and have an extra 5 minutes I highly recommend finishing this in a skillet to thicken it slightly for sandwiches. Follow instructions below:
  • Transfer the meat to a bowl and drain off excess liquid, reserving 1/2 to 1 cup of liquid.
  • Pour about 1/4 of the liquid in a small jar and add corn starch to it to make a slurry. Shake the jar until combined.
  • Pour remaining liquid into skillet and heat over medium-high heat for about a minute. Shake jar of slurry again, and add that to the skillet. Cook until thickened then add meat. Stir until well coated.
  • Pile it on sandwich or slider buns.
  • Serve with a big old Huli Huli Chicken loving smile!

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