Huli Huli Pineapple Chicken Recipe

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.

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).