Huli Huli Pineapple Chicken
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
Scale
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
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.
Notes
Photo credit: ellysaysopa / CC BY
Find it online: https://simplygreatrecipes.com/huli-huli-pineapple-chicken/