By Barbie Porter
Hawaii became the 50th state in August 1959. A referendum in Hawaii that had a 93 percent voter turnout, approved turning the U.S. territory into a state.
The population of Hawaii was 622,00 in 1959 and is now 1.5 million.
The state is known for inventing surfing and having the largest dormant volcano in the world (Maui’s Mount Haleakala). It is also the only state with two official languages—English and Hawaiian. It also has many delicious recipes, including the Huli Huli Chicken with pineapple salsa. The meal is ‘ono, which means delicious in Hawaiin.
This recipe is for three servings, so adjust accordingly. The recipe calls for a fresh pineapple, red bell pepper, red onion, jalapeno, cilantro leaves, limes, ketchup, soy sauce, brown sugar, apple cider vinegar, ginger, garlic cloves and boneless chicken thighs or breasts.
Start with the pineapple salsa and finely chop 11/2 cups of fresh pineapple. Then, finely chop 1/4 cup of red bell pepper and red onion, followed by seeding a jalapeño and mincing 1/2 cup. Then take cilantro leaves and finely chop two tablespoons. Juice two limes (I usually cut in quarters and squeeze).
Mix ingredients and set in fridge.
Then it is on to the Huli Huli Chicken. In a large bowl combine 1/4 cup of ketchup, 1/4 cup of soy sauce, 1/4 cup of packed brown sugar and two tablespoons of apple cider vinegar. Peel and grate 1/2 inch piece of ginger and mince a clove of garlic. Whisk together until mixed well. Reserve 1/4 cup of marinade in a small bowl for basting.
Add the three skinless thighs or breasts to the marinate and coat evenly. Refrigerate for at least eight hours and stir the chicken a few times.
Spray grill grates with non stick cooking spray and heat to medium (about 400 degrees). Add the chicken, cover and cook about 6 minutes. Turn, baste and cook for another six (until it is no longer pink inside or internal temp of 165 degrees.)
Serve chicken atop the pineapple salsa.