Huli Huli Pineapple Chicken

Thursday, 23 June 2016 - 12:14 | Views - 754

Ingredients

1 (20 ounce) can crushed pineapple in juice

1/4 cup Worcestershire sauce

3/4 cup brown sugar

1 (1 inch) piece fresh ginger, minced

1 clove garlic, minced

1/2 cup shoyu (Japanese soy sauce)

4 drops liquid smoke, or more to taste (optional)

1/3 cup red wine

1/3 cup ketchup

3 (3 1/2) pound fryer chickens, quartered

Directions

Prep 15 m Cook 50 m Ready In 5 h 35 m

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 for medium-high heat and lightly oil the grate.

4.Remove chicken from marinade; discard used 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 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).

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