HULI HULI CHICKEN ~ serves 4
This sweet, tangy and “sorta” spicy Hawaiian inspired meal is the perfect accompaniment to a tropical cocktail! A true HULI HULI is done on a spit on the grill, but sometimes I want it in the winter too so I created this oven version. That said, there is nothing better than chicken on the grill in the summertime. Whether it’s smoked, BBQed or marinaded – you really can’t go wrong. It’s an easy dinner and it doesn’t heat up the house. So ALWAYS choose the grill option when possible!
CHICKEN
⅓ cup PACKED brown sugar
3 tablespoons jalapeno ketchup
3 tablespoons Bragg’s Liquid Aminos
1 teaspoon onion powder
1 teaspoon garlic powder
FRESH ground sea salt & black pepper
1 teaspoon FRESH grated ginger root
20 ounce can pineapple rings in natural juice, juice reserved
1 tablespoon cornstarch
2 pounds boneless, skinless chicken thighs
- Preheat oven to 375°.
- Whisk together the sugar, ketchup, liquid aminos, seasoning mix, ginger, and 2 tablespoons of pineapple juice in a small bowl. Reserve ¼ cup and set aside for serving.
- Whisk the cornstarch into the remaining sauce to combine.
- Place the chicken in a shallow baking dish.
- Pour the sauce on top.
- Nestle the drained pineapple rings with the chicken.
- Bake for 30-40 minutes until cooked through.
- Drizzle with reserved sauce and sprinkle cilantro over the chicken.
POTATOES
2 medium potatoes, cut into 1 inch pieces
1 tablespoon avocado oil
1 teaspoon Pampered Chef Crunchy Garlic Crisp Seasoning Mix
3 tablespoons Duke’s mayonnaise
2 tablespoons FRESH chopped cilantro leaves
- Toss potatoes with the oil and seasoning mix in a large bowl.
- Place on a lightly greased baking sheet.
- Bake for 30-40 minutes until cooked through, rotating pan halfway through.
- Whisk the reserved sauce with the mayonnaise until smooth.
- Drizzle with sauce and sprinkle cilantro over the potatoes.