Here's what you'll need
Huli Huli Chicken
4 chicken breast
1 cup pineapple juice (or 1/4 cup pineapple concentrate)
1/2 cup chicken broth
1/3 cup white wine
1/4 cup ketchup
1/4 cup soy sauce
1/4 tsp ground ginger
2 drops Worcestershire sauce
I asked my husband to pick up pineapple concentrate on his way home from work because I realized I hadn't got it when I went grocery shopping last week because the store I was at didn't carry it anymore. Well, sometimes sending someone else to the store doesn't work out like you plan and my husband thought I meant pineapple juice. Oh well, I decided to roll with it and opted to include 1 cup of juice in place of the 1/4 cup of concentrate. It didn't change the flavor so if you can't find concentrate, pineapple juice will work too.
In a small bowl, whisk together pineapple juice, chicken broth, white wine, ketchup, soy sauce, ginger, and Worcestershire.
Place your chicken breast on a hot grill and brush sauce. Cook about 10 to 15 minutes then turn. Continue to brush with sauce as the chicken is grilling.
Brush this side with sauce and continue to grill 10 to 15 minutes or until internal temperature reaches 165 degrees.
Serve with your favorite sides. Tonight we had rice pilaf and broccoli.