Huli Huli Pineapple Chicken Recipe

This 'Huli Huli' Hawaiian barbeque chicken uses crushed pineapple and brown sugar for a delicious marinade that caramelizes nicely on the grill.

• Preparation Time: 15 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 5 mins
• Calories: 611 Calories

Ingredients

• 1 clove garlic, minced
• 1 (1 inch) piece fresh ginger, minced
• 1 (20 ounce) can crushed pineapple in juice
• 3 (3 1/2) pound fryer chickens, quartered
• 0.75 cup brown sugar
• 0.25 cup Worcestershire sauce
• 0.33333334326744 cup ketchup
• 0.33333334326744 cup red wine
• 0.5 cup shoyu (Japanese soy sauce)
• 4 drops liquid smoke, or more to taste

Recipe Instructions

Step 1

Preheat an outdoor grill to medium-high heat and lightly oil the grate.

Step 2

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 completely. Transfer 1 1/2 cups sauce to a bowl and refrigerate.

Step 3

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.

Step 4

Remove chicken from marinade; discard excess marinade.

Step 5

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 ½ 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).