Hawaiian Huli Huli Chicken
So fun to eat that your children won’t know it’s healthy too—try serving
with Wow-y Maui Pasta Salad
PREP TIME :
- 12 oz boneless, skinless chicken breast, cut into 1- inch cubes (24 cubes) (about 2 large breasts)
- 1 C fresh pineapple, diced (24 pieces) (or canned pineapple chunks in juice)
- 8 6-inch wooden skewers
- 2 Tbsp ketchup
- 2 Tbsp lite soy sauce
- 2 Tbsp honey
- 2 tsp orange juice
- 1 tsp garlic, minced (about 1 clove)
- 1 tsp ginger, minced
- Preheat a broiler or grill on medium-high heat.
- Thread three chicken cubes and three pineapple chunks alternately on each skewer.
- Combine ingredients for sauce and mix well; separate into two bowls and set one aside for later.
- Grill skewers for 3–5 minutes on each side. Brush or spoon sauce (from the bowl that wasn’t set aside) onto chicken and pineapple about every other minute. Discard the sauce when done with this step.
- To prevent chicken from drying out, finish cooking skewers in a 350 °F oven immediately after grilling (to a minimum internal temperature of 165 °F). Using a clean brush or spoon, coat with sauce from the set-aside bowl before serving.
Tip: Use leftover chicken and sauce leftover from step 5 of the “Fried” Rice and Chicken.
Note: Skewers have sharp edges, so monitor younger children while eating, or take the chicken off the skewers for them.
Nutrition (per serving):
Calories 156, Total fat 2 g, Saturated fat 1 g, Cholesterol 47 mg, Sodium 320 mg, Total fiber 0 g, Protein 18 g, Carbohydrates 16 g, Potassium 255 mg, Vitamin A 2%, Vitamin C 15%, Calcium 2%, Iron 6%
*Percent Daily Values are based on a 2,000 calorie diet.