Huli Huli Chicken Wings

Ingredients

1 cup unsweetened pineapple juice

1 cup chicken stock

1/2 cup soy sauce

1/2 cup packed light brown sugar

1/3 cup ketchup

2 teaspoons grated peeled fresh ginger (from 1 [2-inch] piece)

1 1/2 teaspoons finely chopped garlic

2 pounds whole chicken wings

1/2 teaspoon kosher salt

1 (3-pound) fresh pineapple, peeled and cut into 1/2-inch slices

Sliced scallions

Stir together pineapple juice, stock, soy sauce, brown sugar, ketchup, ginger, and garlic in a medium bowl. Reserve 1 cup marinade for basting and drizzling. Place chicken in a large ziplock plastic freezer bag; add remaining marinade. Seal bag, and refrigerate at least 3 hours or up to overnight.

 

Remove chicken from marinade; discard marinade. Sprinkle chicken with salt.

Preheat grill to medium (350°F to 400°F).

Place chicken on oiled grates; grill, turning and basting often with 1/2 cup of the reserved marinade, until crispy and a meat thermometer registers 160°F, about 25 to 35 minutes. Transfer chicken to a platter.

Baste pineapple slices with some of the remaining marinade; place on oiled grates, and grill, uncovered, until grill marks appear, about 4 minutes per side. Cut pineapple slices as desired. Add to platter, and garnish with scallions. Drizzle with remaining marinade.