HULI HULI CHICKEN
1 c. pineapple juice
⅔ c. soy sauce
½ c. ketchup
⅓ c. packed dark brown sugar
⅓ c. dry sherry
2 Tbsp. apple cider vinegar
1 Tbsp. fresh ginger, grated
5 cloves garlic, grated (approx. 1 Tbsp. finely minced)
2 ½ lbs. boneless, skinless chicken thighs (approx. 8)
oil of choice for grilling
fresh pineapple, cored, sliced into 1" thick rings
Preparation
To marinate chicken: In a medium bowl, whisk together pineapple juice, soy sauce, ketchup, brown sugar, sherry, vinegar, ginger, and garlic. Place chicken in a large resealable zip-top bag. Pour 2 cups of marinade over chicken and seal to close. Reserve remaining cup of marinade for glazing. Refrigerate chicken for 2-4 hours.
To grill chicken: Remove chicken from refrigerator 30 minutes before cooking. Preheat grill to medium (350°-400°F). Remove chicken from marinade and pat dry with paper towels, discard bag with excess marinade. Brush oil onto grill grates. Place chicken on oiled grates and grill, covered, until grill marks appear, about 3 minutes. Flip and grill an additional 3 minutes (or until grill marks appear). Flip again and continue to cook, flipping every 2 minutes, until a thermometer inserted into the thickest portion of the thighs registers 135°F, about 4 minutes. Once chicken has reached temperature, brush with reserved marinade. Cook, flipping and brushing with marinade every 1 to 2 minutes, until glazed and thermometer inserted into the thickest portion of the thighs registers 165°-175°F, 3 to 4 more minutes. Remove from grill, transfer to a platter, and let rest for 10 minutes.
To grill pineapple: While chicken rests, lightly brush additional oil over grill grates and increase temperature to medium-high (400°-450°F). Place pineapple slices on grill, uncovered, until grill marks appear on both sides and the pineapple starts to caramelize, about 4 minutes, flipping once halfway through. Transfer to platter with chicken.
Serve grilled chicken and pineapple with coconut rice or other side dishes.
