Huli Huli Chicken with Grilled Pineapple and Vegetable Slaw
In The Fresh Meat Case
Huli Huli Chicken with Grilled Pineapple and Vegetable Slaw
In The Fresh Meat Case
In The Fresh Meat Case
Made With:
PERDUE® PERFECT PORTIONS® Boneless Skinless Chicken Breasts (1.5 lbs.)
PREP TIME: 25min COOK TIME: 20min
Serves 5
- 420
Calories - 35g
Protein - 760mg
Sodium - 1.5g
Sat. Fat - 30g
Sugar 
Ingredients
2 1/2 cups GOYA® Pineapple Juice
3 1/2 tbsp. GOYA® Extra Virgin Olive Oil
Any PERDUE® Fresh Chicken product may be substituted
6 tbsp. GOYA® Red Wine Vinegar
3 tbsp. lower-sodium soy sauce
1 3/4 tsp. GOYA® Adobo All Purpose Seasoning with Pepper
1 tbsp. + 2 tsp. grated fresh ginger
1 1/2 tbsp. GOYA® Pure Honey
1/2 small fresh pineapple, cut into ¾-inch thick rounds (about 1 lb. trimmed)
1 large red or yellow bell pepper, cut into slabs
2 ears corn
4 cups shredded red and/or green cabbage
3 scallions, sliced
1/3 cup coarsely chopped cilantro
Step 1
Place chicken, ¾ cup pineapple juice, 1 tablespoon olive oil, 2 tablespoons vinegar, 2 tablespoons soy sauce, 1 teaspoon Adobo and 2 teaspoons ginger in one-gallon zip-top bag. Mix together until chicken is well-coated; push out air and seal. Marinate, refrigerated, 30 minutes to 1 hour.
Step 2
Heat 1¾ cups pineapple juice, 2 tablespoons vinegar, 1 tablespoon soy sauce, 1 tablespoon ginger and honey in medium saucepan, over medium heat. Simmer until reduced (see Tip) to ½ cup, about 25 minutes. Reserve 3 tablespoons in small bowl to use as glaze for chicken. Place remaining mixture in large bowl for slaw. Whisk in 1½ tablespoons olive oil, 2 tablespoons vinegar and ¾ teaspoon Adobo.
TIP
TIP: Use your widest saucepan when reducing the glaze. More surface area will evaporate the liquid faster, saving time and energy.
Step 3
Preheat grill to medium-high. Brush pineapple, peppers and corn with 1 tablespoon olive oil. Grill covered, until browned and tender-crisp, about 8 minutes, turning occasionally.
Step 4
Remove chicken from marinade; discard marinade. Place chicken on oiled grill grates. Cook, covered, for 8 minutes, flipping once, until browned and cooked through (internal temperature reaches 170°F on quick-read thermometer).
Step 5
Coarsely chop pineapple and peppers; cut corn kernels off cobs. Add to large bowl with cabbage, scallions and cilantro; toss to combine. Brush chicken with reserved glaze and serve with slaw.
145 MIN
