Huli Huli Chicken

This is a variation on a tradition Hawaiian dish.  Pineapple juice and chili-garlic sauce are the ingredients that make the sauce both sweet and spicy. The chicken is moist after brining for several hours in a mixture of soy sauce and water. This recipe comes from a weekend edition of The Denver Post.

Ingredients

2 1/4 cup low sodium soy sauce - divided
4 lbs chicken - drumsticks, thighs, breasts
18 ounces pineapple juice
1/4 cup brown sugar
1/4 cup ketchup
1/4 cup rice vinegar
2 Tablespoon grated fresh ginger
4 cloves garlic, finely minced
2 teaspoons Asian-chili sauce
1 (8 ounce) can sliced pineapple

Instructions

Make a brine by combining 2 cups soy sauce with 2 quarts water in large nonreactive bowl.
Add chicken pieces. Cover and refrigerate for 1 - 8 hours.

In saucepan, combine pineapple juice, remaining 1/4 cup soy sauce, ketchup, vinegar, ginger, garlic and chili-garlic sauce. Bring to boil. Reduce heat and allow to simmer until thickened and syrupy, about 40 minutes. You should have about 1 cup of sauce when it is done.

Remove chicken from brine and discard brine. Place chicken on grill and cook thoroughly.
Transfer to serving dish. Brush with 1/2 of the sauce. Place pineapple slices on grill and cook until charred on both sides. Place on top of the chicken.  Serve chicken and pineapple with remaining sauce.