Blend: Add all of the ingredients to a blender and blend until smooth.
1 cup pineapple Juice, 1 cup pineapple chunks, ½ cup soy sauce, ½ cup brown sugar, ½ cup ketchup, ¼ cup rice wine vinegar, 1 tablespoon fresh ginger, 4 cloves garlic, ½ teaspoon sesame oil, 1 tablespoon sriracha
Marinate: Use one half of the sauce to marinate either chicken or ribs. Marinate overnight or at least a minimum of 4 hours.
Reduce: Add the rest of the sauce to a saucepan and simmer on low until it is the consistency of a barbecue sauce. Use this extra sauce to baste the meat during cooking.
Grill: set up you grill for indirect heat.
Huli Huli Ribs: Grill @ 250°F for 4 hours. Baste the ribs with huli huli sauce periodically. Ribs should be 225°F to make sure that they are fall off the bone tender. Use a probe thermometer to check the internal temperature.
Huli Huli Chicken: Cut a whole chicken into fryer pieces and marinate it. Grill on indirect heat until the internal temperature reached 165°F. Baste the chicken periodically with extra huli huli sauce.
RECIPE TIPS
Nutrtion info is calculated for the huli huli sauce only.