Huli Huli Marinade or Glaze
Ingredients
A note about gluten: To make this recipe gluten free, use a gluten-free tamari in place of soy sauce.
¼ cup
pineapple juice
¼ cup
Kowalski's Freshly Squeezed Lime Juice (from the Produce Department)
¼ cup
brown sugar
2 tbsp.
ketchup
2 tbsp.
gluten-free tamari
3 cloves
garlic, finely minced
1 tbsp.
freshly ground ginger
1 tbsp.
canola oil
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
Directions
MARINADE: Whisk together all ingredients in a medium mixing bowl. Toss with chicken; let stand for 20-30 min. Grill as desired. Discard unused marinade.
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.
