Huli Huli Chicken
Cook Notes
BBQ Used: Kamado Joe Classic II
Cooking Method: Direct (on Russian Skewers)
Fuel used: Kamado Joe Big Block Charcoal
Cooking Temperature: Medium - High Heat
Ingredients
4 Boneless chicken breasts
For the marinade / basting sauce
100g Brown sugar
100g Tomato ketchup
100ml Dark soy sauce
80ml Apple cider vinegar
1 tbsp Chopped ginger
3 Cloves of garlic, minced
1 Whole pineapple
Fresh parsley & rice to serve
Method
Slice your boneless chicken breasts into long, goujon-sized chunks to prepare them for the marinade. I did this by slicing them in half along the length of the breast.
To prepare the marinade, add all the ingredients to a bowl and mix them up until the sugar has completely dissolved. Save around a cup of the marinade to brush onto the chicken while it is cooking. Add the chicken and the marinade to a bowl and toss the chicken to ensure it is fully coated. Cover the bowl with cling film and place it in the fridge for 3-4 hours.
When you are ready to cook, fire up your BBQ and set it up for Direct cooking. For this cook I used the large Russian skewers which sit across the full width of the Kamado Joe (they also fit across a 57cm kettle) so there is no need to install the cooking grates.
To make up the skewers, peel and cut the pineapple into large chunks, similar in size to the chicken then thread it onto the skewers, alternating with the chunks of chicken. Try not to over crowd the skewers as it will help everything cook more evenly.
Place the skewers across the BBQ, directly over the coals. Turn the skewers from time to time to ensure the chicken colours evenly on all sides and the pineapple starts to caramelize. You should aim for a final internal temperature of 72c but around 5-10 degrees before that, you want to start brushing the marinade you saved onto the chicken and pineapple to create a sticky glaze.
I served this with boiled rice, garnished with some chopped parsley. This is a super tasty dish and the grilled pineapple really does take it to another level. It adds a different kind of sweetness and the slightly acidic juice is great at cleansing the sweet, sticky glaze at the end of each bite.
