This Hawaiian Classic Is a Dish the WHOLE Family Will LOVE

My SO grew up with all sorts of food that I didn’t. I also grew up with all sorts of food that he didn’t. One of those things that I didn’t really grow up around was Hawaiian food, Hawaiian BBQ, etc. Today’s dish is definitely one that I will have to pull out this summer because it sounds right up his alley, and I’d love to try it as well. In fact, his sister is coming this summer. I think I will make it for the both of them as she loves Hawaiian food as well!

Huli Huli chicken is the name of this classic Hawaiian recipe. The only different between this recipe and the classic classic? The chicken is bite sized. My SO and I personally prefer it this way, as we don’t like taking the time to cut our meat when we eat. We’re wolves. We just want to dig in and wolf, hehe.

The flavors look spot on, and I can’t wait to try this scrumptious meal!

Check out this awesome recipe on the next page! You won’t be disappointed!

Typically cooked rotisserie or bbq style, this recipe is cooked in a skillet. The end result is delicious bite-sized pieces of chicken in a sweet, yet savory, stick glaze. How perfect is that?

Thanks to Mary at Bare Feet in the Kitchen for this FABULOUS recipe!

Ingredients

1 cup water
1 cup soy sauce (or tamari)
6 garlic cloves, minced
1 tablespoon finely minced fresh ginger
2 pounds boneless skinless chicken thighs, cut into 3/4″ pieces
1 tablespoon coconut oil or light olive oil
Optional: green onions, thinly sliced (for topping)Glaze Ingredients:
2-inches fresh ginger, sliced into tiny matchsticks
2 teaspoons garlic chili paste
4 cloves garlic, minced
2 cups pineapple juice
1/4 cup light or dark brown sugar
1/4 cup soy sauce (or tamari)
1/4 cup ketchup
1/4 cup rice vinegar

Instructions

  1. Combine the water, soy sauce, minced garlic, and ginger with the chicken in an airtight container or gallon size zip-close bag. Refrigerate for at least an hour and up to 24 hours.
  2. Warm a large skillet over medium high heat and add the oil. When the oil is shimmering, drain the marinade off the chicken and add the chicken to the hot skillet. Toss the chicken in the oil, then spread it across the skillet and let it cook for about 30 seconds without stirring. Toss again and continue cooking while stirring the chicken for about 3 more minutes, until mostly cooked through. Transfer the chicken to a plate next to the stove.
  3. Place all the glaze ingredients in the skillet and bring to a boil over high heat. Reduce the heat to medium and simmer for 15-20 minutes, until the sauce has reduced and thickened. Add the chicken back to the skillet, trying not to add any liquids that may have accumulated on the plate with the chicken.
  4. Increase the heat to high. Stir to coat all the pieces and continue tossing the chicken in the sauce for about 1 minute. When the chicken is sticky and well coated, remove from the pan and sprinkle with green onions. Enjoy!
  5. ***NOTE*** If you’re short on time, whisk 2 teaspoons cornstarch with a couple tablespoons water and then add to the glaze ingredients. Simmer for just 2-3 minutes and remove from the heat when it has thickened.

Check out the original source for this recipe with step-by-step photographs and helpful tips as well as many other delicious recipes at: Bare Feet in the Kitchen.

Photo source

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