Huli Huli Chicken with grilled pineapple

I learned this recipe from my wife's family while I was still living in Hawaii. 'Huli' is Hawaiian for "turn". Traditionally it's a whole rotisserie chicken but this BBQ recipe I used chicken thighs. You will need the following.

3 lbs boneless/skinless chicken thighs

1/2 cup packed brown sugar

1/2 cup ketchup

1/2 cup shoyu (soy sauce)

1/4 cup sherry (optional)

2 tsp fresh ginger minced

4 cloves garlic minced

1/4 tsp ground black pepper

green onion sliced thin for garnish

Combine all ingredients in a bowl and set a side 2/3 cup of the marinade for basting. Pour the remaining marinade into a large ziplock bag with the chicken. Close the bag releasing as much air out of the bag as possible. "Massage" the bag so all the chicken is covered in the marinade and refrigerate it for 30 minutes to 8 hours. Occasionally keep "massaging" the bag.

Once the chicken is done marinading, drain and throw out the used marinade and place the chicken on the grill.

When you place the chicken on the grill, give them a baste with the huli sauce and every time you turn the chicken, give it another baste.

When the chicken is close to being done, throw some sliced pineapple on the grill. Can or fresh pineapple is up to you. Poultry is done when the internal temp is at 165. For thighs you can crack them open and if the meat is white it is done.  

Garnish with green onions and enjoy the fruits of your labor.