Huli-huli chicken (huli means "turn") is a Hawaiian roadside
treat of chicken marinated in pineapple, soy sauce and ginger. This
version, where the chicken is basted instead, is both quick and
250 ml (1 cup)fresh pineapple juice125 ml (½ cup)tomato sauce125 ml (½ cup)light soy sauce60 gmbrown sugar2 tbspmalt vinegar30 gm (6cm piece)ginger, finely grated3garlic cloves, finely grated1 tbsp eachhot paprika, cumin seeds, onion flakes and black peppercorns½ tspcayenne pepper, or to taste1.8 kgchicken pieces on the bone, such as thighs or drumsticks2 tbspolive oilTo serve:steamed rice, coriander and lime halves
Combine pineapple juice, tomato sauce, soy sauce, brown sugar, vinegar, ginger and garlic in a saucepan, bring to the boil over medium heat and cook until slightly reduced (10 minutes).
Heat a barbecue or char-grill pan to medium-high heat. Finely grind paprika, cumin, onion flakes, pepper, cayenne and 1 tbsp sea salt flakes with a mortar and pestle (or small food processor). Place chicken in a bowl, drizzle with oil, then scatter with paprika mixture and toss to coat well, patting mixture into meat. Grill chicken, basting frequently with pineapple sauce and turning occasionally, until cooked through (8-12 minutes). Serve hot with rice, coriander and lime halves.