Huli Huli Pineapple Chicken
Serves: 4
Irma Bergnaum
1 January 1970
Based on User reviews:
58
Spice
43
Sweetness
44
Sourness
38
mins
Prep time (avg)
5
Difficulty
Ingredients:
3 cup
Brown Sugar1 cup
Ketchup1 cup
Red Wine1 cup
Worcestershire Sauce1 clove
Garlic (minced)1590 g
Chicken (fryer, 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
2
Cool completely
3
Transfer 1 1/2 cups sauce to a bowl and refrigerate
4
Place chicken pieces in a large bowl and pour remaining sauce over the top; toss to evenly coat
5
Cover the bowl with plastic wrap and marinate in the refrigerator, 4 hours to overnight
6
Preheat an outdoor grill for medium-high heat and lightly oil the grate
7
Remove chicken from marinade; discard used marinade
8
Cook chicken on the preheated grill until caramelized, about 5 minutes per side
9
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
10
An instant-read thermometer inserted into the thickest part near the bone should read 165 degrees F (74 degrees C)