Huli Huli Chicken with Kiwi Berry Salsa


Huli Huli Chicken with Kiwi Berry Salsa

Huli Huli Chicken with Kiwi Berry Salsa. This Hawaiian marinade is full of mouthwatering flavours that leave the chicken tender and delicious. 

Serves 4


8 chicken thigh cutlets, skin on

1/2 cup guava or pineapple juice

1/4 cup brown sugar

1/4 cup tomato sauce

1 tbsp grated ginger

4 garlic cloves, finely chopped

Cooking oil spray, to grease

1/4 cup toasted coconut flakes, lime halves and coriander sprigs, to serve


Kiwi berry salsa

1/2 small pineapple, peeled, sliced

Cooking oil spray, to grease

125g kiwi berries, cut in half

1/2 orange papaya, sliced

60g baby spinach leaves

2 tbsp fresh lime juice

3 tbsp olive oil


Place chicken in a large bowl. Add guava or pineapple juice, sugar, tomato sauce, ginger and garlic. Toss well to combine. Cover with plastic wrap and marinate in fridge for at least 4 hours, or preferably overnight, to allow the flavours to develop.

Preheat oven to 180°C fan-forced. Grease and line a baking tray with baking paper. Heat a chargrill pan (or large frying pan) over a medium heat. Cook chicken for 2-3 minutes each side or until charred. Transfer to prepared tray. Roast for 25-30 minutes or until cooked through.

Meanwhile, for the kiwi berry salsa, lightly spray pineapple with oil. Clean chargrill pan/ frying pan and heat over a medium heat. Chargrill pineapple for 2-3 minutes until browned. Set aside. In a bowl, toss kiwi berries, papaya and spinach. Combine lime juice and olive oil, then drizzle over salsa.

On serving plates, arrange chicken over grilled pineapple. Top with coconut and coriander. Serve with salsa and lime halves.


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