Huli Huli Pineapple Chicken

Name: Huli Huli Pineapple Chicken
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Cuisine: Hawaiian
Ingredients: 1 (20 ounce) can crushed pineapple in juice; 3/4 cup brown sugar, packed; 1/2 cup shoyu (Japanese soy sauce); 1/3 cup ketchup; 1/3 cup red wine; 1/4 cup Worcestershire sauce; 1 (1 inch) piece fresh ginger, minced; 1 clove garlic, minced; 4 drops liquid smoke, or more to taste (optional); 3 (3 1/2) pound fryer chickens, quartered

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Hawaiian Huli Huli barbecue is commonly found at roadside fundraisers. This Huli Huli pineapple chicken recipe uses crushed pineapple and brown sugar for a caramelized texture and wonderful flavor. ‘Huli’ is the Hawaiian term for ‘turn.’

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Huli Huli Pineapple Chicken

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This Huli Huli pineapple chicken recipe uses crushed pineapple and brown sugar for a caramelized texture and wonderful flavor.

Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Yield: 12 servings (1/4 chicken each) 1x
Category: Main Dish
Method: Grill
Cuisine: Hawaiian

Ingredients

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1 (20 ounce) can crushed pineapple in juice
3/4 cup brown sugar, packed
1/2 cup shoyu (Japanese soy sauce)
1/3 cup ketchup
1/3 cup red wine
1/4 cup Worcestershire sauce
1 (1 inch) piece fresh ginger, minced
1 clove garlic, minced
4 drops liquid smoke, or more to taste (optional)
3 (3 1/2) pound fryer chickens, quartered

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Instructions

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 sauce 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 for 4 hours to overnight.
Heat an outdoor grill to medium high heat and lightly oil the grate.
Remove chicken from marinade; discard excess 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.