Huli Huli Pineapple Chicken Recipe
Description
This 'Huli Huli' Hawaiian barbeque chicken uses crushed pineapple and brown sugar for a delicious marinade that caramelizes nicely on the grill.
Ingredients
•
1 (20 ounce) can crushed pineapple in juice
•
3/4 cup brown sugar
•
1/2 cup shoyu (Japanese soy sauce)
•
1/3 cup ketchup
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1/3 cup red wine
•
1/4 cup Worcestershire sauce
•
1 (1 inch) piece fresh ginger, minced
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1 clove garlic, minced
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4 drops liquid smoke, or more to taste
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3 (3 1/2) pound fryer chickens, quartered
Directions
1
Stir pineapple, brown sugar, shoyu, ketchup, red wine, Worcestershire sauce, ginger, garlic, and liquid smoke together in a pot; bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until sauce is reduced and thickened, about 30 minutes. Cool completely. Transfer 1 1/2 cups sauce to a bowl and refrigerate.
2
Place chicken pieces in a large bowl and pour remaining sauce over the top; toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 4 hours to overnight.
3
Preheat an outdoor grill to medium-high heat and lightly oil the grate.
4
Remove chicken from marinade; discard excess marinade.
5
Cook chicken on the preheated grill until caramelized, about 5 minutes per side. Reduce heat to low and cook, turning and basting frequently with reserved 1 ½ cups pineapple sauce, until no longer pink at the bone and juices run clear, 10 to 15 minutes more. An instant-read thermometer inserted into the thickest part near the bone should read 165 degrees F (74 degrees C).