We use cookies
We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies.
Our cookie policy.
Huli Huli Pineapple Chicken
0 Likes
Prep Time:
15 minutes
15 minutes
Cook Time:
50 minutes
50 minutes
Total Time:
335 minutes
335 minutes
Tropical 'Huli Huli' Hawaiian BBQ chicken marinated in sweet pineapple and brown sugar, grilled to perfection.
Ingredients:
- 1 (20 ounce) can crushed pineapple in juice
- 0.75 cup brown sugar
- 0.5 cup shoyu (Japanese soy sauce)
- 0.33333334326744 cup ketchup
- 0.33333334326744 cup red wine
- 0.25 cup Worcestershire sauce
- 1 (1 inch) piece fresh ginger, minced
- 4 drops liquid smoke, or more to taste
- 3 (3 1/2) pound fryer chickens, quartered
Instructions:
- Combine pineapple, brown sugar, shoyu, ketchup, red wine, Worcestershire sauce, ginger, garlic, and liquid smoke in a pot. Bring to a boil, then simmer over medium-low heat, stirring occasionally, until the sauce is thickened, about 30 minutes. Cool completely before transferring 1 1/2 cups of the sauce to a bowl and refrigerating it.
- In a spacious bowl, combine the chicken pieces with the remaining sauce, ensuring they are evenly coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 4 hours or overnight.
- Preheat the grill on medium-high heat and lightly oil the grate before cooking.
- Take out the chicken from the marinade and dispose of the marinade.
- Grill the chicken until nicely caramelized on each side for about 5 minutes. Then, lower the heat, continue cooking while turning and basting with 1 1/2 cups of reserved pineapple sauce until fully cooked and the juices run clear, about 10-15 minutes. Ensure it's done by checking with a meat thermometer – it should read 165°F (74°C) near the bone.