It’s that time again folks!
We’re cooking with OXO and I am super excited about today’s recipe!
My Hawaiian Chicken with OXO Good Grips Spiralizer is so quick and easy thanks to my new favorite kitchen gadget!
The Spiralizer is perfect for creating vegetable noodles, a tasty, healthy alternative to pasta.
Make quick work of creating uniform spirals from fruits and vegetables for curly fries, salads, garnishes and more.
It’s faster and safer than a knife, with a fun and unique end result.
Three stainless steel blades create spaghetti cut (1/8th inch), fettuccine cut (1/4th inch), or ribbon cut noodles, and the removable blade box keeps blades clean, safe and organized when not in use.
The Spiralizer features a Stronghold™ suction cup for non-slip stability on countertops.
I decided to use the green attachment because I wanted a spaghetti cut for this dish!
The attachments are so simple to install and we all know that ease of use is key for us kitchen gadget fanatics!
I decided to spiralize Squash because it’s one of my favorite veggies!
Look at how uniform the veggies are which is perfect in my book.
I’m telling ya’ this gadget will be utilized daily.
I love salads and I believe my new favorite kitchen gadget is going to help me create the fanciest salads in town!
It takes a lot to impress me because I’m a professional kitchen gadget buyer but OXO have outdone themselves with this one!
I am so obsessed with my spiralizer I almost forgot about the chicken we’re cooking!
My Hawaiian Chicken or as it’s called in the islands, Huli Huli chicken is chicken that’s been marinated in tropical ingredients overnight and often smoked.
The chicken is coated in a delicious Huli Huli sauce and served with rice and macaroni salad.
Because I wanted to cut my cooking time and make this quick and easy I opted to not smoke the chicken but to pan fry it!
It’s still just as delicious and it was ready to eat in minutes!
If you prefer to smoke your chicken it’s really simple.
Smoke chicken at 200 degrees for about 4 hours or until a meat thermometer reads 180 degrees F when inserted into the thigh part of the chicken.
Remove chicken from smoker and baste with sauce.
I used boneless, skinless, chicken thighs for this recipe.
You can use breast if preferred.
I find that thighs have more flavor and compliment the Huli Huli sauce well.
If you’re smoking I would suggest you use a skin on chicken.
You don’t want your chicken to dry out and the skin will help maintain moisture.
While our chicken cooked I made my Huli Huli sauce which consist of ketchup, pineapple juice, a little vinegar and lots of spices.
All you have to do is bring these ingredients to boil and allow the sauce to thicken.
This sauce is so good I put it on everything.
Our Hawaiian Chicken Bowls are ready to eat, served with a side of hot rice garnished with green onions and sesame seeds if you like.
Enjoy!
Hawaiian Chicken Bowl with OXO
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
Ingredients
- 2 lbs chicken thighs, boneless, skinless
- 8 cups water
- 2 cups soy sauce
- 2 tablespoons grated ginger
- 10 tablespoons garlic, crushed
- 1 tablespoons creole seasoning or seasoning salt
- 1 tablespoon garlic powder
- 1 tablespoons onion powder
- 1/2 tablespoon black pepper
- 2 tablespoons extra virgin olive oil
- 2 yellow squash, spiralized
- 2 zucchini, spiralized
- hot rice to serve.
- green onions and sesame seeds to garnish
For the Huli Huli Sauce:
- 2 cups ketchup
- 1 cup pineapple juice
- 1/4 cup apple cider vinegar
- 8 tablespoons brown sugar
- 1/2 tablespoon black pepper
- 1/2 tablespoon dry mustard powder
- 2 teaspoons creole seasonings or seasoning salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon molasses
- 1/2 tablespoon lemon juice
- 1/2 tablespoon Worcestershire sauce
Instructions
- Rinse chicken, pat dry, in a large plastic or glass bowl, place chicken.
- Rub olive oil over the chicken, season with all the spices.
- Add ginger, garlic, soy sauce and water.
- Brine chicken in the refrigerator for about 2 hours if possible or overnight.
- Remove chicken from brine and drain well.
- Cook chicken in a skillet over medium heat with about 2 tablespoons of olive oil for about 7-8 minutes per side.
- Remove from pan and set aside.
- Add more oil to pan and toss spiraled veggies in pan and cook for about 5 minutes.
- Coat veggies with a little Huli Huli Sauce.
For the Huli Huli Sauce:
- Bring all the ingredients to boil, reduce heat and simmer for about 5 minutes.
Creole Contessa, I love this dish.. and I can’t wait to get my hands on a OXO spiralizer.. it makes this dish sizzle with beauty!!! Thanks for the info and great tips on how to use this gadget.. and a special thank you for the recipe.
If there’s a contest to win one of these, please let me know. I want one so badly.
So only cook the chicken 7-8 mins each side in some Oil and that’s it before the sauce?
Yes Shawn, you can also grill the chicken which is delicious!
I like everything about this dish, with the exception of the squash & zucchini. As I have never liked the taste of either one, can you suggest an alternative ?? Or, would just omitting them be better ??
Hello Larry, you can use whatever veggie you like. I serve it with sauteed cabbage and sometimes just the chicken with no veggie.
Where can I buy one?
Hello Susan, the product link is in the post.
WAAAY too much ketchup in this sauce! This would be delicious with a more traditional Huli Huli sauce with a cup of pineapple juice/1/4 cup ketchup ratio.
Hello Amanda I disagree and as with all cooking it’s perfectly OK to make the recipe the way you prefer. I prefer a thicker more flavorful sauce based on my personal taste buds.
How many servings does this make?
4 Debbie.