Huli Huli Marinade or Glaze
Ingredients
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
TO MAKE A 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.
TO MAKE A GLAZE:
- In a medium saucepan, whisk together all ingredients over medium-high heat.
- Once mixture comes to a bubble, cook until sauce coats the back of a spoon (about 5 min.).
- Remove from heat; cool slightly before using sauce to baste chicken while it cooks or to glaze cooked chicken. You can also use this mixture, warm or cool, as a dipping sauce.
