Breaking Bread: Hawaiian BarbecueJun 01, 2016 08:30AM ● 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!
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
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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