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Hawaiian Chicken Recipe

Try this Hawaiian Chicken recipe as part of your summer repetoire. The barbeque sauce recipe is very quickly prepared.

You can cook this outside as one of your barbeque chicken recipes, or inside, under the grill. If you are budget meal planning, see our ideas for leftovers below. The Pineapple Salsa recipe is delectable. It's also great served on a bed of salad leaves with cottage cheese. This is such a simple, yet stunning, summer meal. Plus, this is one of those healthy dinner recipes where there is no guilt trip!

Easy

Preparation time: marinade: 5 minutes, salsa under 10 minutes

Cooking time: chicken 10 minutes, salsa 5 minutes

Serves: 4 - 6

Ingredients:

1 - 1½ lbs / 450 - 700g chicken pieces

Marinade:

¹⁄₃ cup soy sauce

1 tablespoon dry mustard powder

1 tablespoon honey

1 " / 2½ cm piece ginger, peeled

1 medium onion

2 cloves garlic

1 star anise, crushed

Pineapple Salsa Recipe:

1 ripe pineapple

4 - 5 spring onions, chopped (about 1 cup)

1 small red chili, very finely chopped

½ " / 1 cm piece of ginger, peeled and very finely chopped

2 tablespoons butter

This recipe is based on the Barbeque Hawaiian Chicken recipe by Anton Mosimann in 'Mosimann's World". Interestingly, he notes that the Chinese came to Hawaii to work in the sugar cane plantations. Hence the use of soy sauce in the recipe.

Method:

Place all the marinade ingredients in a blender and blitz until the mixture resembles a thick sauce. Pour into a container, preferably with a lid.
Place the chicken pieces in the marinade. Put in the refrigerator and leave for at least an hour, but preferably overnight.
Heat the grill to a high setting. Place the chicken pieces on the grill and cook for about 5 minutes. Keep a constant eye on the barbeque to avoid burning the chicken. Turn the chicken and cook for another 4 minutes. Check to see whether the pieces are cooked. There should be no pink flesh when you make an incision and the liquid should run clear when you prick the flesh with a skewer. Cook for a further few minutes if necessary. The chicken is ready when the skin is brown and slightly crispy, but the flesh should still be juicy.

Pineapple Salsa Recipe:

Cut the skin off the pineapple, being careful to cut away all the little spiky holes. Chop the pineapple into batons.
Heat the butter in a frying pan. Add the spring onions, chili and garlic. Fry for about 2 minutes without allowing the onions to color too much.
Add the pineapple and cook for a further 2 minutes.
If you are pushed for time, you can omit cooking this salsa altogether and just mix the raw ingredients - I prefer the slightly caramelized flavor of the cooked version.
Serve the Hawaiian Chicken recipe with the Pineapple Salsa and lots of salad leaves.

Budget meal planning tip - use leftovers for:

Chicken Salad Sandwich Recipe

Chicken Quesadilla Recipe

Chicken Pasta Recipe