Two of my favorite things are Hawaiian cuisine and BBQing. Pineapple is amazingly versatile in enhancing savory recipes and especially impressive when coupled with an element of spice. My boyfriend referred to this dish as Holy Moly! Chicken, hence the title, Holy Moly! Huli Huli Chicken. Served along side a Cilantro Pineapple Slaw.

Serves 4-5. Time: Prep 20 min, Marinate > 1 hr, Cook 10-15 min

Ingredients

3 chicken breasts, cut into thick slices

1/4 cup pineapple

Toasted Sesame seeds

Sliced scallions

Spray oil for grilling

Marinade

½ cup ketchup

½ cup pineapple juice

½ cup soy sauce

¼ cup rice wine vinegar

¼ cup sugar

4 tbsp garlic powder

2-3 tbsp sriracha

2 tbsp ground ginger

1 tbsp apple cider vinegar

1 tbsp hot chili oil

1 tbsp honey

1 tsp white pepper

Method

Whisk together the ingredients for the marinade. Reserve ⅓ cup of the marinade, then proceed to marinate the chicken in the fridge for at least an hour, preferably overnight. Heat up the grill to 400 degrees and spray with oil. Grill the chicken for ~4-5 min, then flip and reduce heat to 350-375 degrees. Baste chicken with reserved Huli Huli marinade and continue cooking ~4-5 min. You can flip the chicken again, cooking another 3-4 min and baste. Check the internal temp to ensure 165 deg, cooking time depends largely on the thickness of the chicken slices. Once done, remove from the grill to a plate and pour the rest of the reserved marinade on the grilled chicken. Top with pineapple, sliced scallions and sprinkle with sesame seeds.

Pineapple Slaw

Ingredients

1/2 purple cabbage, sliced

1/3 cup pineapple, chopped

Dressing

¼ cup mayo

1 tbsp apple cider vinegar

2 tbsp chopped cilantro

Salt and pepper, to taste

Method

Start by making the dressing. Mix up the vinegar and mayo, then stir in cilantro. Add salt and pepper to taste. Drizzle over cabbage and pineapple, and combine. Top with cilantro.