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Aloha, hungry history enthusiasts. Today we’re surfing back to April 30, 1900, when the United States essentially said, “That tropical paradise with the incredible food? Yeah, we’ll take it.”
Hawaii officially became a U.S. territory, beginning America’s most delicious imperial venture yet.
From kingdom to
kitchen of America
The journey to statehood was quite the island hop. First, America “annexed” Hawaii in 1898 (a fancy political term for “I’ll take that, thanks!”), making it official two years later. Then Hawaii patiently waited nearly six decades before finally getting the full statehood treatment on Aug. 21, 1959, becoming our 50th star on the flag.
The dish that screams ‘Hawaii!’
To celebrate this takeover – I mean, territorial acquisition – we’re cooking something that perfectly represents Hawaii’s multicultural flavor explosion:
“Huli Huli Chicken with Pineapple-Soy Glaze, Coconut Rice and Grilled Pineapple Skewers”
“Huli” means “turn” in Hawaiian, which is exactly what local cooks did (and still do) when preparing this dish – constantly turning the chicken over an open flame while yelling “Huli!” It’s the tastiest workout routine ever invented.
Cooking your way to island time
For the chicken that’ll make you hula:
- 4 chicken breasts (boneless, because nobody wants to fight bones while experiencing flavor paradise).
- ½ cup soy sauce (umami essence of the islands).
- ¼ cup pineapple juice (liquid sunshine).
- 2 tablespoons brown sugar (because regular sugar lacks commitment).
- 2 tablespoons grated ginger (nature’s spicy candy).
- 2 tablespoons olive oil (liquid gold that somehow improves everything).
- 2 garlic cloves, minced (vampire repellent that tastes amazing).
For the glaze that’ll make you weep with joy:
- 1 cup pineapple juice (more liquid sunshine).
- ¼ cup soy sauce (for that salty-sweet balance).
- 2 tablespoons honey (because one sweet ingredient is never enough).
- 1 teaspoon grated ginger (for that “what is that amazing flavor?” moment).
For rice that beats plain rice by several tropical miles:
- 1 cup white rice (the blank canvas).
- 1 cup coconut milk (the creamy game-changer).
- 1 cup water (boring but necessary).
- 1 teaspoon salt (flavor enhancer extraordinaire).
- 1 teaspoon coconut oil (because everything coconut is better).
For pineapple that’s even better than regular pineapple:
- 1 whole pineapple, chunked (nature’s candy).
- 10 bamboo skewers (pointy sticks of true deliciousness).
- 2 tablespoons brown sugar (for caramelized magic).
- 1 teaspoon cinnamon (the unexpected hero spice).
The how-to of huli
- Fire up that grill like you’re trying to signal passing ships.
- Mix your marinade ingredients into a bowl of tropical goodness, then add chicken and let it bathe for at least 30 minutes. (Longer is better – much like Hawaiian vacations.)
- Grill that chicken for 5-7 minutes per side, yelling “Huli!” when you flip it. (Your neighbors might think you’ve lost it, but your taste buds will thank you.)
- Simmer your glaze ingredients until they’re thick enough to coat the back of a spoon – or your finger if you’re brave and nobody’s looking.
- Cook your coconut rice by combining all ingredients and simmering until the liquid disappears (about 20 minutes, or the time it takes to daydream about quitting your job and moving to Maui).
- Skewer those pineapple chunks, brush with cinnamon-sugar and grill until caramelized (about the time it takes to convince yourself that living in Hawaii wouldn’t be that expensive).
So raise your fork to Hawaii, where “becoming American” meant introducing the mainland to flavors it never knew it needed.
Mahalo for joining this tasty historical tour.
Barry Cohen welcomes your feedback. For recipes or questions, email him at barrycohen210@gmail.com.