Huli means “turn” in Hawaiian, and that’s pretty much all you have to do to these skewers when you throw them on the grill. Our marinade is based on the one cooked up by Ernest Morgado, who popularized these flavors while grilling chicken over mesquite wood in Hawaii in the ’50s. While the chicken is marinating, don’t forget to soak your skewers so they don’t get charred.
YIELD 8–10 servings
PREP TIME 1 hour
ZEST FACTOR Medium
COOK TIME 15–20 minutes
1 cup teriyaki sauce
1 cup pineapple juice
½ cup spicy ketchup
1/3 cup sriracha sauce
1½ pounds chicken tenderloin strips
chopped cilantro for garnish
1. Combine the teriyaki sauce, pineapple juice, ketchup and sriracha in a bowl. Reserve half the marinade in another bowl. Combine the remaining marinade with the chicken, cover and refrigerate for 1 hour.
2. Preheat one side of the grill to medium-high.
3. Skewer the chicken and grill over direct heat for 2–3 minutes per side. Finish cooking them over indirect heat for 4-5 minutes per side, basting them with the reserved marinade.
4. Garnish with cilantro and serve hot.