“Huli” is a Hawaiian word that means to turn over.
Traditional versions of this dish are grilled, constantly turning the chicken back and forth as a rotisserie would.
This easy recipe is made in the oven to save you time and elbow grease.
Recipe adapted from Chef Greg Harrison, Pacific’O Restaurant.
Cook, stirring, until starting to brown, about 2 minutes.
Immediately transfer the mixture to a large bowl and add water, 1 cup tamari and orange.
Add chicken, cover and refrigerate for at least 6 hours and up to 1 day.
Meanwhile, to prepare sauce: Puree pineapple juice and pineapple in a blender until smooth.
Remove the chicken from the marinade and pat dry with paper towels.
(Discard the marinade.)
Place on the prepared pan.
Brush with 2 tablespoons of the sauce.
Increase oven temperature to broil.
Broil on high until charred in spots, 2 to 3 minutes.
To make ahead
Brine chicken (Step 1) for up to 1 day.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
