Aloha! And Happy Thursday 🙂

I wish I was back in that beach chair on Maui right now… Relaxing and enjoying the view.

So for today Going Hawaiian Style treat I’m making Huli-Huli Chicken… On a Stick. I’ve mentioned Huli Huli sauce several times over the past couple of day but I’m not sure I’ve explained what it is….

Huli Huli sauce is a Hawaiian sweet and savory marinade use for all types of meats especially whole chickens. It can be thickened into a sauce or gravy too. Not only do I use this sauce for Chicken and Pork I’ve even used this to make Huli Huli Salmon and it was to die for.

The term Huli Huli literally translates to “Turn-Turn” and this is what the children would shout when it was time to turn the Chickens over on the grill.

But whole chicken isn’t always easy to serve a large crowd (unless you have a trailer sized grill and if you have one of these monster grills…. Do you want to come to a Luau?). I’m taking this Hawaiian Classic and just putting it on a stick for easy eating and to feed the masses. Besides what’s more delightful than Chicken On a Stick?

Oh did I mention there is pineapple on this too? Sweet, Juicy, Caramelized, Grilled Pineapple! Is your mouth watering yet?

 

How about now??

Hawaiian Huli-Huli Chicken Skewers

Makes about 6 Skewers

The Marinade:

Ingredients:

3 Large Chicken Breasts (Boneless, Skinless)

½ Cup Huli-Huli Sauce

1½ Teaspoons Cornstarch

2-3 Cloves Garlic, minced

2 Green Onions, finely chopped

1-Tablespoon Chili Paste

1 Tablespoon Brown Sugar

1 Teaspoon Toasted Sesame Seed Oil

1 Splash Dark Soy Sauce (for color)

For The Skewers:

2 Medium Sizes Red Onion, quartered

12 Chunks of Pineapple, 1 Inch pieces

6 Bamboo Skewers, Soaked in Water

1 Large Lime

1 Small Bunch of Cilantro, Chopped

Directions:

Heat ¼ cup of the Huli-Huli Sauce, brown sugar and cornstarch in a small microwave safe glass bowl on high for 30 seconds. Stir to dissolve the sugar and cornstarch. Then add in the remaining Huli-Huli Sauce, Garlic, Green Onion, Chili Paste, Sesame Oil, and Dark Soy. Stir the marinade to combine then cover and place in the freezer to chill while prepping the chicken.

Cut each Chicken breast into about ten 1 inch sized cubes. Place the cubed chicken in large zip top bag pour over the marinade and let it sit in the refrigerator for at least 4 hours but 24 hours is even better.

After the Chicken has marinated assemble the skewers….

This can be done anyway you like… but try to begin and end with the chicken.

I did Chicken, Onion, Chicken, Pineapple, Chicken, Onion, Chicken, Pineapple, Chicken.

Pre-Heat the grill to Medium/Medium-High Heat and brush the grates with a little oil so the chicken doesn’t stick.

Grill the chicken about 3-4 minutes per side (about 12-16 minutes in all) until the pineapple is caramelized, the onions a little charred and the chicken is cooked through. Transfer the cooked skewers to a platter/tray, squeeze the juice of one lime over the top, and cover tightly with foil. Allow the chicken to rest for at least 10 minutes. Top with fresh cilantro and serve.

 

Tropical Carrot Salad 

This Tropical Carrot Salad is something that I can remember helping my Grandma Peggy make when I was a little kid. She would let me grate the carrots using her food mill (a hand cranked, old-fashioned food processor) that was probably from the 50’s or 60’s, and for the record that food mill works way better that my new one. Then I would drain the pineapple reserving the juice (Granddad and me would share the leftover pineapple juice when we were done… He loved pineapple juice as much as I did). She would have me add in the raisins, the mayonnaise, and mix everything up in a big bowl. Both my Grandmothers and my Mother were always good to let me help in the kitchen and it’s where my love of cooking came from.

I’ve lightened up this classic Carrot Salad by replacing the Mayonnaise with Low Fat Greek Yogurt making it a tasty treat not only for lunch or dinner but also for breakfast. But if you prefer use the mayo 🙂

Enjoy!

Tropical Carrot Salad

Ingredients:

6-8 Carrots (Grated about 4 Cups)*

1 20oz can Pineapple Tidbits in 100% Juice (drained)

1 8oz can Crushed Pineapple in 100% Juice (drained)

½ Cup Golden Raisins

½ Cup Raisins

¾ cup Low Fat Greek Yogurt

2-3 Tablespoons Pineapple Juice

A pinch of Salt

­Directions:

Wash and peel the carrots. Drain the pineapple tidbits and crushed pineapple reserving the juice.

Using a food processor fitted with a grater attachment, a good old-fashioned food mill, or a box grater, grate the carrots; you should have about 4 cups +/- depending on the sized carrots used.

Squeeze as much juice out of the grated carrots as possible and transfer to a large mixing bowl. Add in the drained pineapple, and the raisins, toss to combine.

In a small bowl mix together ¾ Cup of Low-Fat Greek Yogurt and 2-3 tablespoons reserved pineapple juice and a pinch of salt if desired. Pour over the salad and toss until well combined. Cover and refrigerate for 1 hour and the longer it sits the better it gets 🙂

Drain off any excess liquid from the salad before serving.

*Note: If you can get carrots with the green tops they are usually sweeter.  And remember to include your kids and grandkids in the kitchen because  those are memories they will treasure forever.