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Breaking Bread: Hawaiian Barbecue

Jun 01, 2016 08:30AM ● Published by Jason Huddle

Breaking Bread: Hawaiian Barbecue

Cabarrus Magazine is happy to feature CHEF DANIEL GARMON. He WILL BE BRINGING ONE OF HIS OWN RECIPES TO CABARRUS MAGAZINE READERS EACH MONTH, so Bon Appetit!

 

Hawaiian Barbecue

Ingredients:

1 (20 oz.) can crushed pineapple in juice

3/4 cup brown sugar

1/2 cup Japanese soy sauce

1/3 cup ketchup

1/4 cup Worcestershire sauce

1 (1-inch) piece fresh ginger, minced

1 clove garlic, minced

1/3 cup red wine

8 chicken breasts

 

Directions

Stir pineapple, brown sugar, soy sauce, ketchup, Worcestershire sauce, ginger, garlic and red wine 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 of the 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 four hours to overnight. Preheat an outdoor grill to medium-high heat and lightly oil the grate. Remove chicken from marinade; discard used marinade. Cook chicken on the preheated grill until caramelized (about five 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 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).

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