Huli Huli Marinade or Glaze
1/4 cup pineapple juice
1/4 cup fresh squeezed lime juice
1/4 cup brown sugar
2 tbsp. ketchup
2 tbsp. soy sauce or tamari*
3 cloves garlic, finely minced
1 tbsp. fresh ground ginger
1 tbsp. canola oil
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
*A note about gluten: To make this recipe gluten free, use a gluten-free tamari in place of soy sauce.
Marinade: Whisk together all ingredients in a medium mixing bowl.
Glaze: Whisk together all ingredients in a medium saucepan over medium-high heat. Once mixture comes to a bubble, cook until sauce coats the back of a spoon (about 5 min.). Cool slightly before using to baste chicken while it cooks or to glaze cooked chicken. You can also use this mixture warm or cool as a dipping sauce.