Huli Huli Pineapple Chicken recipe
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Ingredients
- 1 (20 ounce) can crushed pineapple in juice ¾ cup brown sugar ½ cup shoyu (Japanese soy sauce) ⅓ cup ketchup ⅓ cup red wine ¼ cup Worcestershire sauce 1 (1 inch) piece fresh ginger, minced 1 clove garlic, minced 4 drops liquid smoke, or more to taste 3 (3 1/2) pound fryer chickens, quartered
Nutrition Info
- 611.4 caloriescarbohydrate: 20.3 gcholesterol: 239.2 mgfat: 30.1 gfiber: 0.5 gprotein: 60.9 gsaturatedFat: 8.3 gservingSize: -sodium: 911.1 mgsugar: 11.1 gtransFat: : -unsaturatedFat: : -
Directions Huli Huli Pineapple Chicken
Directions
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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.
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.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Remove chicken from marinade, discard used marinade.
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 1/2 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).