Pollo Huli Huli (pollo tropical hawaiano)

Ingredientes

• 1.5 kg / 3 lb chicken thighs (or breast, skin on or off)
• 1 tbsp vegetable oil
• 3/4 cup (185 ml) canned or bottled unsweetened pineapple juice (NOT fresh)
• 1 1/2 tbsp freshly grated ginger
• 1 1/2 tbsp freshly grated garlic
• 1/2 cup tomato ketchup (or Aussie tomato sauce)
• 1/2 cup soy sauce
• 1/4 cup sherry or Chinese cooking wine (Shaoxing wine)
• 1/4 cup brown sugar
• 1 tbsp Sriracha sauce
• 2 tbsp rice vinegar (or cider vinegar)
• 1 tbsp toasted sesame oil
• Sliced green onion
• Pineapple slices, grilled for 3 minutes on each side with grill lines

Preparación

1. 1

   Prepare Marinade: Combine pineapple juice, freshly grated ginger, garlic, tomato ketchup, soy sauce, sherry or Chinese cooking wine, brown sugar, Sriracha, rice vinegar, and toasted sesame oil in a bowl and mix well. Reserve 3/4 cup (185 ml) of this marinade separately for basting later.

2. 2

   Marinate Chicken: Place the chicken pieces in a non-metallic container such as glass or ceramic, pour the remaining marinade over to coat evenly. Cover and refrigerate to marinate for 24 to 48 hours for best flavor and tenderness.

3. 3

   Preheat Grill or Skillet: Brush your BBQ grill grates with vegetable oil and preheat to medium-high heat. Alternatively, heat 1 tablespoon of vegetable oil in a skillet over medium-high heat.

4. 4

   Cook Chicken - First Side: Remove excess marinade from the chicken. Place chicken pieces on the hot grill or skillet. Cook for 2 to 3 minutes until the first side is nicely golden brown; adjust heat if browning occurs too quickly.

5. 5

   Cook Chicken - Second Side: Flip the chicken pieces and cook for an additional 2 minutes on the other side.

6. 6

   Baste Chicken: Generously dab the reserved marinade over the chicken pieces, then flip and cook for 1 minute more.

7. 7

   Continue Cooking and Basting: Repeat basting the chicken with the reserved marinade every minute or so, flipping as needed, for a total cooking time of about 10 minutes or until the internal temperature reaches 75°C (167°F) for thighs or 65°C (150°F) for breasts.

8. 8

   Rest and Garnish: Transfer the cooked chicken to a plate, loosely cover with foil, and let rest for 3 minutes. Serve garnished with sliced green onions and optionally grilled pineapple slices for an authentic touch.