Huli Huli Chicken & Sunshine Slaw

Sticky, sweet and very shareable, this chicken dish really is hard to resist. Just keep basting and turning your chicken (huli means to turn) for the ultimate Hawaiian feast.

Hawaiian Huli Huli BBQ Paste

how to create it

What you’ll need:

2 x tbsp Oil

6-8 x Chicken Thigh Fillets (skinless & boneless)

1 x Jar Huli Huli Paste

1 x Small Carrot, grated

1 x Red Onion, finely sliced

1/2 x Red Pepper, finely sliced

1/2 x Yellow Pepper, finely sliced

75g Red Cabbage, finely sliced

10g Fresh Coriander, chopped

To Garnish – 1 Small Pineapple, cut into 8 wedges.

How to create it:

  1. To start brush the pineapple wedges lightly with 1 tbsp of oil and cook in a very hot griddle pan for 3-4 minutes on each side.
  2. Set aside 2 tbsp of the Huli Huli Paste for the Sunshine Slaw.
  3. Now mix the chicken with 1 tbsp of oil and place in a pre-heated griddle pan. Turn the chicken every minute or so, brushing liberally with the remaining Huli Huli Paste every time it’s turned. Cook for 10-12 minutes until chicken is cooked.
  4. Toss all the sliced vegetables in a bowl with 2 tbsp of the Huli Huli Paste to make the Sunshine Slaw.
  5. Serve the chicken, slaw and pineapple on a sharing dish, alongside some potato wedges on the side and then let everyone pile in.

Shredding the chicken and serving in warm brioche buns with the sunshine slaw for a delicious finger licking treat.

Marinating pieces of courgette, red onion, peppers, halloumi and whole cherry tomatoes for 30 minutes in Huli Huli Paste. Thread onto a skewer and then grill or BBQ.