Huli Huli Chicken Wings
Ingredient
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1 cup unsweetened pineapple juice
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1 cup chicken stock
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1/2 cup soy sauce
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1/2 cup packed light brown sugar
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1/3 cup ketchup
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2 teaspoons grated peeled fresh ginger (from 1 [2-inch] piece)
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1 1/2 teaspoons finely chopped garlic
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2 pounds whole chicken wings
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1/2 teaspoon kosher salt
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1 (3-pound) fresh pineapple, peeled and cut into 1/2-inch slices
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Sliced scallions
Direction
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Stir together pineapple juice, stock, soy sauce, brown sugar, ketchup, ginger, and garlic in a medium bowl. Reserve 1 cup marinade for basting and drizzling. Place chicken in a large ziplock plastic freezer bag; add remaining marinade. Seal bag, and refrigerate at least 3 hours or up to overnight.
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Remove chicken from marinade; discard marinade. Sprinkle chicken with salt. Preheat grill to medium (350°F to 400°F). Place chicken on oiled grates; grill, turning and basting often with 1/2 cup of the reserved marinade, until crispy and a meat thermometer registers 160°F, about 25 to 35 minutes. Transfer chicken to a platter. Baste pineapple slices with some of the remaining marinade; place on oiled grates, and grill, uncovered, until grill marks appear, about 4 minutes per side. Cut pineapple slices as desired. Add to platter, and garnish with scallions. Drizzle with remaining marinade.
