I wish my photographs for this delicious Huli Huli Chicken recipe were better. I am not sure why they look so dark. I really hope that they don't put you off from making it because it really is fabulously tasty!
Its possible that they turned out darker because I cooked them on my Cuisinart gridler machine. I am not sure. In any case I can assure you it was delicious!
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I adapted the recipe from one which I found on Taste of Home. The original recipe was for 12 servings, which would be great if you are feeding a whole crowd.
I am only one and so I adapted the recipe to make only two servings, which is still one serving more than I actually need. I don't mind eating leftover grilled chicken, however, so I went with it.
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For this recipe boneless, skinless chicken thighs are marinated in a lush sweet and tangy soy and ginger marinade overnight and then grilled to perfection.
It really is finger licking, lip smacking good!
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As you can probably tell from the name, this is supposed to be Hawaiian. Originally whole chickens would be marinated and then grilled over a hickory smoke fire on a rotating spit.
Basted while rotating and cooking it originated in Hawaii over 70 years ago and is a very popular Hawaiian favorite!
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Going to Hawaii was always on my bucket list. Ever since I saw the film Blue Hawaii with my family back in 1966 at a theatre in Saint John New Brunswick. We were waiting overnight for a ferry to come across to Nova Scotia.
It was very exciting to have my parents take us to a movie as it was something they just never did. I suppose they were trying to kill time. I know it is not easy to keep three children from being bored when you are on a long trip like that.
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I was only 10 years old but it incited a desire in me to visit Hawaii and I have wanted to go ever since. I dare say it will not happen now.
I know you should never day never, but I am saying never. I have done enough travelling in my lifetime and happy now to just stay put.
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WHAT YOU NEED TO MAKE GRILLED HULI HULI CHICKEN FOR TWO
Nothing too extraordinary! Simple ingredients put together in the most delicious way.
For the marinade:
- 1/4 cup (50g) soft light brown sugar, packed
- 3 TBS tomato ketchup
- 3 TBS sodium reduced soy sauce
- 1 1/2 TBS of pineapple juice or rice wine vinegar
- 1/2 tsp minced fresh gingerroot
- 1/2 tsp minced fresh garlic
You will also need:
- 4 boneless, skinless chicken thighs
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The original recipe called for sherry or chicken broth. I decided that pineapple juice or Chinese rice wine vinegar would be a viable alternative, and so that is what I used as I did not have any sherry.
I know at some point I need to make a trip to the local liquor store. In the UK it was so easy you could just buy alcohol in the grocery store with id to prove you were of age. Here in Canada you have to actually go to a liquor store.
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Also I used a sugar free ketchup and swerve brown sugar as I am a diabetic and trying to stay away from refined sugars as much as possible. I used natural pineapple juice from a tin of pineapple.
Fresh minced gingerroot and garlic. This speaks for itself. I assume you could also use powdered if you wished. I would use (for this amount of chicken) about 1/4 tsp of each.
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HOW DO YOU MAKE GRILLED HULI HULI CHICKEN FOR TWO
Its as simple as whisking together a few ingredients, marinating the chicken overnight in the refrigerator, and then grilling.
Whisk together all of the ingredients for the marinade. Set aside 2 TBS for basting.
Place the chicken in a bowl and pour the remaining marinade over top, turning to coat the chicken in it. Cover and refrigerate over night or for at least 8 hours.
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When you are ready to cook, drain the chicken, discarding any marinade it has been soaking in.
Grill the chicken on an oiled rack over medium heat for 6 to 8 minutes per side, basting occasionally with the reserved marinade.
Alternately you can cook it in an indoor electric grill. It will take approximately 8 minutes altogether. Baste it several times through the cook time. When done the juices will run clear.
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Its a delicious chicken, tender and moist. Infused with lovely flavors from both the marinating and the basting. I hope you will want to give it a go! With grilling season coming up, its sure to be a winner!
Some other grilled chicken recipes you might enjoy are:
GRILLED CHICKEN BREASTS WITH CHIMICHURRI SAUCE - Delicious tender and moist grilled skin on chicken breasts served with a spicy herby garlic sauce. Fabulously tasty!
GRILLED PEANUT CHICKEN - Chicken breasts are marinated in a delicious peanut sauce marinade before grilling to perfection. Incredibly tasty!
GRILLED CHICKEN WITH A SUMMER BERRY SALSA - Perfect for this time of year. Tender pieces of chicken with a sweet and snappy fruit salsa. What's not to love?
Yield: 2
Grilled Huli Huli Chicken
Prep time: 15 MinCook time: 13 MinTotal time: 28 Min
This delicious grilled chicken sizzles with the flavors of brown sugar, ginger, soy sauce and pineapple juice. Its fabulous!
Ingredients
For the marinade:
- 1/4 cup (50g) soft light brown sugar, packed
- 3 TBS tomato ketchup
- 3 TBS sodium reduced soy sauce
- 1 1/2 TBS of pineapple juice or rice wine vinegar
- 1/2 tsp minced fresh gingerroot
- 1/2 tsp minced fresh garlic
You will also need:
- 4 boneless, skinless chicken thighs
Instructions
- Whisk together all of the ingredients for the marinade. Set aside 2 TBS for basting.
- Place the chicken in a bowl and pour the remaining marinade over top, turning to coat the chicken in it. Cover and refrigerate over night or for at least 8 hours.
- When you are ready to cook, drain the chicken, discarding any marinade it has been soaking in.
- Grill the chicken on an oiled rack over medium heat for 6 to 8 minutes per side, basting occasionally with the reserved marinade.
- Alternately you can cook it in an indoor electric grill. It will take approximately 8 minutes altogether. Baste it several times through the cook time. When done the juices will run clear.
A few years back my sister was really into raw food. She was sprouting grains and making raw treats, even raw "Grawnola" as she called it. She used to make raw cookies. I particularly liked her strawberry ones. They were really delicious.
The other week she brought me over some of what she called raw donut holes. They were so delicious I had to get the recipe from her so that I could make my own.
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Not only were they delicious, but they contained no refined sugars and are considered to be vegan. I am not so bothered about that aspect of them, just about the tastiness and natural sugars have to be better for you than refined sugars any day of the week.
I feel that if you are really in need of a bit of a treat, natural, or as natural as possible is the way to go! And these are certainly all natural.
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They actually do taste a bit like a donut hole with the exception being that they don't get stale the day after! Donuts are only really tasty on the day that they are made.
Another exception is that they are probably a lot lower in fat and sugars, and are filled with protein and things which are good for you. I am pretty sure that they would not be considered to be low carb or keto, or even sugar free as there is plenty of natural sugars in the dates and in the honey/maple syrup.
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WHAT DO YOU NEED TO MAKE RAW DONUT HOLES
Just about everything needed is a store cupboard ingredient, with just a few out of the ordinary things.
For the holes:
- 2 cups (150g)raw unsweetened coconut
- 1 cup (110g) raw cashew nuts
- 12 medjool dates, pitted and chopped in half
- 3 TBS coconut butter (not oil)
- 3 TBS raw honey or maple syrup
- the juice of 1/2 medium orange
- 1 TBS ground cinnamon
- 1 TBS maca powder (optional)
To coat:
- 1 TBS maca powder
- 1 tsp ground cinnamon
So what is Maca Powder? I was a bit flummoxed by this ingredient myself and this is what I found out.
Maca is a tuber which is native to Peru which has become extremely popular over the past few years. Maca powder is made from the plants roots which are dried and then ground (much like ginger.)
Once dried it is then added to recipes to boost their nutritional value and enhance the flavor. We buy ours at Bulk Barn, but I am sure you can also buy it online from a variety of sources including Amazon.
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It has an earthy nutty flavor that is not always to people's tastes. I suppose in a way like cilantro/coriander leaf. You either hate it or you love it.
If you are a hater you can easily substitute it with other things. Some suitable substitutes would be yacon powder, ground butterscotch, ground chia seeds, almond flour. coconut flour, ground coffee, or cocoa powder.
Of course this all depends on what you are using it in. In this case here today I would use either ground butterscotch, almond flour or coconut flour.
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Because this is a raw recipe it is essential that all of your ingredients should be raw and un toasted or roasted. Also unsweetened, as in the coconut. Use only raw, unsweetened shredded coconut and cashews.
You may be wondering what the difference is between coconut butter and coconut oil. They are not the same thing at all and it is essential you use coconut butter in these not coconut oil.
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It also has nutrients coconut oil doesn't, in particular, fiber. You cannot really substitute one for the other.
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HOW DO YOU MAKE RAW DONUT HOLES
These are not really all that difficult to make. You will need a good strong food processor to grind everything up in.
It is also important that you pulse everything rather than just drop it all in and start grinding away. You might risk burning out your motor by running it for too long.
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I just measured all of the ingredients for the holes into my food processor and pulsed it until everything was the consistency I wanted it to be. If you think it is too thick you can add a bit more orange juice. I used freshly squeezed orange juice.
I also cut the dates into quarters before I added them. Dates are quite sticky so they can gum things up. As it was I could have probably processed the mixture a bit more. But I was being a bit impatient.
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In my sisters you could not tell one ingredient from the other. Everything was very finely ground. I also only have a very small food processor that only holds about 3 cups max so I was really worried about burning out the motor.
I have done that in the past with food processors and am not wanting to risk it again. Having said that even though these were not quite as smooth as hers, they were very good.
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Once the mixture is ground you can roll it into balls and then roll the balls in a mixture of maca powder and cinnamon to coat.
I used my cookie scoop to scoop out balls and then just rolled the balls between my palms. This ensured that the balls were all pretty much the same size.
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These reminded me very much of the Sugar Plums that I used to make before Christmas for my Christmas cookie platter.
Always very popular, they use dates, dried cranberries, walnuts, hazelnuts, prunes, jam and spices. They are made in a very similar way, but rolled in granulated sugar.
Like these Raw Donut Holes, they keep for weeks in the refrigerator.
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So there you have it, Raw Donut Holes. Not quite like a real donut hole, but every bit as satisfying. Well, I thought so at any rate.
I hope you will be inspired to give them a go! It will soon be so hot we won't be wanting to use our ovens and heat up our kitchens. These would be a really nice sweet treat for then!
Raw Donut Holes
Yield: Makes about 2 dozen
These are very easy to make and incredibly moreish. You will need a good food processor.
Ingredients
For the holes:
- 2 cups (150g)raw unsweetened coconut
- 1 cup (110g) raw cashew nuts
- 12 medjool dates, pitted and chopped in half
- 3 TBS coconut butter (not oil)
- 3 TBS raw honey or maple syrup
- the juice of 1/2 medium orange
- 1 TBS ground cinnamon
- 1 TBS maca powder (optional)
To coat:
- 1 TBS maca powder
- 1 tsp ground cinnamon
Instructions
- Combine all of the ingredients for the donut holes in a food processor with a strong motor. Blitz, pulsing, until the mixture forms a dough.
- Mix the coating ingredients together in a bowl.
- Using a cookie scoop scoop out portions of the dough and roll into balls. Roll them in the cinnamon coating mixture.
- Place in an airtight container and chill for an hour or so. These are delicious!
Thanks so much for visiting. Do come again!
Are you looking for a quick and easy dessert that is delicious and yet won't take up a lot of time? Look no further! I bet you didn't know you could cook bread pudding in the air fryer.
Well you can, beautifully. This air fryer bread pudding has a golden crisp top and yes is beautifully soft and indulgent inside. It's perfectly sweet and goes together lickety split.
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In fact you can be enjoying this delicious dessert in pretty much less than half an hour from when you put it together. (Excluding the time it takes to preheat the fryer.)
Not only that, but it uses relatively few simple ingredients to make it. Its also a great way to use up stale bread.
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This is also the perfect summer dessert for when you want something a little bit heartier as there is no need to heat up the kitchen by having your oven on!
Quick and easy to make? Simple ingredients? Keeping the kitchen cool? Delicious as well? Count me in!!
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WHAT YOU NEED TO MAKE AIR FRYER BREAD PUDDING
A few simple every day kitchen ingredients, a six inch cake tin or casserole dish and an air fryer.
You will need:
- 4 cups (140g) cubed white bread (3/4 inch cubes, Italian, French, Brioche, Challah)
- 4 TBS sultana raisins (golden)
For the custard:
- 2 large free range eggs
- 1 cup (240ml) whole milk
- 1/4 cup (60ml) heavy cream
- 5 TBS sugar
- 2 TBS melted butter (hot)
- 1 tsp vanilla
- pinch salt
To serve:
- icing sugar (confectioners) to dust
- vanilla ice cream
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The best breads to use are Brioche, French or Italian Bread or Challah. They give the nicest softest bread custard, but you can also use other kinds if you wish of that's all you have.
You can use stale sandwich bread, burger buns, hot dog rolls and dinner rolls. Place the cubes onto a baking sheet and let them air dry for a few hours prior to using.
You may also use a stale French baguette. In this case, assemble and allow the pudding to rest overnight in the refrigerator, covered.
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Don't like raisins??? NO problem! Just use some fresh or frozen berries. If using frozen, thaw and drain first.
You can even use chopped dried apricots or date. Chocolate chips are also very nice. Just saying. 😉
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HOW TO MAKE AIR FRYER BREAD PUDDING
You won't believe how simple this really is to make!! As I said you will need a six inch deep cake tin or casserole dish.
To make the custard, whisk the eggs in a bowl until emulsified. Whisk in the milk, cream, vanilla, salt and sugar. Whisk in the hot butter. (If the butter is hot it blends in better instead of coagulating.)
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Butter a six-inch round cake tin or casserole really well. Add half of the bread cubes. Sprinkle 2 TBS of the sultana raisins over top. Pour over half of the custard. Press down lightly with the back of a spoon.
Repeat with the remaining bread cubes, sultanas and custard. Again pressing the bread down gently to submerge it in the custard.(Don't worry if it pops up again, you only want to dampen it all.)
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Preheat the air fryer to 350*F/180*C for 15 minutes.
Place the pudding into the air fryer basket and into the air fryer. Cook for 15 minutes at 350*F/180*C. At this time the top should be nicely golden brown and a bread knife inserted near the center should come out clean. (If not done return to the air fryer and cook for a few minutes longer at the same temperature.)
Leave to set for about 10 minutes and then dust the top with icing sugar. Serve warm with scoops of vanilla ice cream.
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I personally love this served warm with ice cream on top. I use my cookie scoop to scoop out several small balls of ice cream for each serving. I think it looks very pretty that way.
In the UK they would probably serve this with warm custard or cold pouring cream. Either way would be delicious also!
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Wanting bread pudding, but don't have an air fryer? No problem, you can cook this in the oven if you wish. Preheat the oven to 350*F/180*C/ gas mark 4.
Place the pudding dish into a Bain Marie holding hot water to come halfway up the sides of your baking dish. Bale for 30 to 35 minutes until the top is golden brown and a knife inserted near the center comes out clean.
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VANILLA SAUCED BREAD PUDDING - For those who enjoy a rich sauce with their bread puddings. Deliciously indulgent.
CHOCOLATE BOX BREAD PUDDING FOR TWO - A smaller sized bread pudding perfectly sized for two people in which you can use chopped up chocolate bars or leftovers from a box of chocolates. (What are those?)
SWEET ALMOND BREAD PUDDING WITH BLACKBERRY SAUCE - These little baby bread puddings have beautiful flavor and the sauce goes just perfect with them. They are great for entertaining.
Air Fryer Bread Pudding
Yield: 4
Prep time: 5 MinCook time: 15 MinTotal time: 20 Min
You won't believe how quick and easy this dessert is to make. And all in the air fryer. No fuss, no muss and delicious! You will need a six-inch casserole or cake dish.
Ingredients
You will need:
- 4 cups (140g) cubed white bread (3/4 inch cubes, Italian, French, Brioche, Challah)
- 4 TBS sultana raisins (golden)
For the custard:
- 2 large free range eggs
- 1 cup (240ml) whole milk
- 1/4 cup (60ml) heavy cream
- 5 TBS sugar
- 2 TBS melted butter (hot)
- 1 tsp vanilla
- pinch salt
To serve:
- icing sugar (confectioners) to dust
- vanilla ice cream
Instructions
- To make the custard, whisk the eggs in a bowl until emulsified. Whisk in the milk, cream, vanilla, salt and sugar. Whisk in the hot butter.
- Butter a six-inch round cake tin or casserole really well. Add half of the bread cubes. Sprinkle 2 TBS of the sultana raisins over top. Pour over half of the custard. Press down lightly with the back of a spoon. Repeat with the remaining bread cubes, sultanas and custard. Again pressing the bread down gently to submerge it in the custard.(Don't worry if it pops up again, you only want to dampen it all.)
- Preheat the air fryer to 350*F/180*C for 15 minutes.
- Place the pudding into the air fryer basket and into the air fryer. Cook for 15 minutes at 350*F/180*C. At this time the top should be nicely golden brown and a bread knife inserted near the center should come out clean. (If not done return to the air fryer and cook for a few minutes longer at the same temperature.)
- Leave to set for about 10 minutes and then dust the top with icing sugar. Serve warm with scoops of vanilla ice cream.
Notes
You can use stale sandwich bread, burger buns, hot dog rolls and dinner rolls. Place the cubes onto a baking sheet and let them air dry for a few hours prior to using.
You may also use a French baguette. In this case assemble and allow the pudding to rest overnight in the refrigerator, covered.
You can leave out the sultana raisins and use fresh or frozen berries (thaw and drain.)
Thanks so much for visiting! Do come again!
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