Huli Huli Chicken with Grilled Pineapple and Vegetable Slaw

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Huli Huli Chicken with Grilled Pineapple and Vegetable Slaw

Huli Huli Chicken with Grilled Pineapple and Vegetable Slaw
Comments

PREP TIME: 25min COOK TIME: 20min
Serves 5

Prep/Cook
PREP TIME: 25min COOK TIME: 20min
Serves
Serves 5

  • 420
    Calories
  • 35g
    Protein
  • 760mg
    Sodium
  • 1.5g
    Sat. Fat
  • 30g
    Sugar
  • Expand

Ingredients Ingredients

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

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.

Ta Da Ta Da

Huli Huli Chicken with Grilled Pineapple and Vegetable Slaw

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Rated 5/5 based on 1 customer reviews
Serves 5 https://www.perdue.com/recipeimages/huli_huli_chicken_thumbnail.jpg https://www.perdue.com/recipeimages/huli_huli_chicken_thumbnail.jpg
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