Anybody else want a vacation to Hawaii? I know I would love it! Mom and Dad, you wouldn’t mind the kids for a week or two, right?
Well, since a trip to Hawaii is definitely not on the calendar – or in the budget – how about a yummy chicken recipe that definitely is in the budget!
One of my family’s favorite recipes is a Hawaiian “huli-huli” chicken that is traditionally grilled outdoors and often sold in street carts in Hawaii. My husband and kids LOVE this recipe, so it was one of the first I had to change to be sugar-free so that we could enjoy it as a family after I gave up sugar. I also love this recipe because it is cheap! Bone-in chicken is some of the cheapest meat you can find – I usually pick it up for under $1/pound, so this makes this meal come in at under $1/person – which is very good for our budget. I love Trim Healthy Mama, and it really is easy to make affordable on-plan recipes!
This chicken can be grilled on the barbecue or done in the oven with the broiler. In the winter, I usually do it inside with the broiler – I love how it warms up the house! In the summer, I like to keep the heat outdoors and do this on the grill. The process is the same both places and it tastes great both ways.
- 4-5 lbs chicken quarters (thighs and drumsticks) or 1 chicken cut up or butterflied
- mineral salt
- 2 cloves garlic
- 1 1/2 inches ginger, peeled
- 1/2 cup drained pineapple chunks
- 3 tablespoons soy sauce or Braggs liquid aminos (make sure to select a gluten-free sauce if you need to)
- 1 tablespoon rice vinegar
- 1 teaspoon THM Super Sweet Blend (or 2 packets Truvia or sweetener of choice)
- 2-4 tablespoons water
- Start coals/barbecue or start heating the broiler to med/high. I can set the temperature on my broiler, so I always turn it down to about 400 degrees. I also drop the rack down two places because this chicken gets hot!
- Take your chicken and generously sprinkle with mineral salt. Let rest while you make the sauce.
- Place the remaining ingredients in your blender or food processor and puree together. Add the water as needed. The 1/2 cup pineapple adds 13 grams net carbs, so spread out over 6 servings, it does not add significant carbs to this S-meal.
- Put the chicken on the grill or under the broiler with the skin side away from the heat source. Cook for 5 minutes and turn over. Do this 4 times for a total of 20 minutes. Then baste the sauce generously on the chicken and cook 5 more minutes. Do this 4 times for a total of 20 more minutes. Your chicken should be cooked through at this point and the skin should be crispy, sweet, and charred. Perfect!
- Serve over rice if you want a crossover (my kids and husband need crossovers and they love this with sticky rice). I like it with a side salad or veggies drizzled in some of the excess sauce collected from the broiler pan. Yummy!
I hope you enjoy your little taste of the islands as much as we do!
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