huli huli pineapple chicken

Ingredients

• Servings: 12
• 1 (20 ounce) can crushed pineapple in juice
• 3/4 cup brown sugar
• 1/2 cup shoyu (japanese soy sauce)
• 1/3 cup ketchup
• 1/3 cup red
• 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

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 5 hrs 35 mins


• stir pineapple, brown sugar, shoyu, ketchup, red , 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.
• 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.
• preheat an outdoor grill for medium-high heat and lightly oil the grate.
• remove chicken from marinade; discard used 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 (74 degrees c).