American · Dinner
Grilled Pineapple Glazed Chicken
Hawaiian Huli Huli Chicken
A Hawaiian backyard classic, bone-in chicken pieces marinated in a pineapple, soy, and ginger glaze and grilled until caramelised and smoky.
$
20 minsPrep
40 minsCook
1 hrTotal
MediumLevel
Nutrition per serving
685Calories
38gProtein
22gFat
78gCarbs
12gSugar
3gFiber
780mgSodium
95mgChol
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Instructions
1
Prep
Mince 1 garlic clove and grate 1cm ginger. Whisk together 60ml pineapple juice, 30ml tamari, 1.5 tbsp brown sugar, 1 tbsp ketchup, 0.5 tbsp sesame oil, garlic, and ginger until sugar dissolves. Add 600g chicken pieces, toss to coat, cover, and marinate 30 minutes minimum. Cook 150g elbow macaroni, cool completely. Grate 0.5 carrot and dice 1 celery stalk.
2
Grill
Heat grill to medium-high. Remove chicken from marinade, reserving liquid. Bring marinade to boil in a small saucepan over medium heat, simmer 3–4 minutes until slightly thickened. Grill chicken 6–8 minutes per side, basting every 3–4 minutes with sauce, until internal temperature reaches 75°C and deeply caramelised.
3
Build
While chicken cooks, combine cooled macaroni with 2 tbsp mayonnaise, 0.5 tbsp apple cider vinegar, grated carrot, diced celery, 0.25 tsp salt, and pinch of white pepper. Toss until evenly coated.
4
Plate
Arrange 350g steamed white rice on serving plates. Top with grilled huli huli chicken and spoon macaroni salad alongside. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 600g (21.2 oz) bone-in skin-on chicken pieces
- 60ml (1/4 cup) pineapple juice
- 30ml (2 tbsp) tamari
- 1.5 tbsp brown sugar
- 1 tbsp ketchup
- 0.5 tbsp sesame oil
- 1 garlic clove
- 1cm piece fresh ginger
- 150g (5.3 oz) dried elbow macaroni
- 30ml (2 tbsp) mayonnaise
- 0.5 tbsp apple cider vinegar
- 0.5 medium carrot
- 1 celery stalk
- 0.25 tsp salt
- 0.125 tsp white pepper
- 350g (12.3 oz) cooked white rice