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 tasty.
- 250 ml fresh pineapple juice (1 cup)
- 125 ml tomato sauce (½ cup)
- 125 ml light soy sauce (½ cup)
- 60 gm brown sugar
- 2 tbsp malt vinegar
- 30 gm ginger, finely grated (6cm piece)
- 3 garlic cloves, finely grated
- 1 tbsp each hot paprika, cumin seeds, onion flakes and black peppercorns
- ½ tsp cayenne pepper, or to taste
- 1.8 kg chicken pieces on the bone, such as thighs or drumsticks
- 2 tbsp olive oil
- To serve: steamed rice, coriander and lime halves
- 1Combine 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).
- 2Heat 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.