Hawaiian Grilled Chicken

Ingredients

• 2 see note broiler-fryers, cut into pieces, halves or quarters
• 1½ cup pineapple juice
• ½ cup sherry
• ½ cup good-quality soy sauce
• 1 tablespoon plus 1/4 cup sugar
• 7 6 to 8 canned pineapple slices, drained

Method

1. Wash the chicken and pat dry with paper towels. Remove the skin from the chicken but do not remove the bones. Place the chicken in a glass bowl.
2. Mix together the pineapple juice, sherry, soy sauce and 1 tablespoon sugar. Reserve 1/2 cup of this marinade. Pour the remaining marinade over the chicken, turning to coat both sides. Cover and refrigerate the chicken 24 hours, basting occasionally.
3. About 6 hours before grilling, combine the reserved 1/2 cup marinade and remaining 1/4 cup sugar in a glass dish. Add the pineapple slices, turning to coat. Cover and refrigerate.
4. When ready to grill, remove the chicken from the marinade and place on the grill 4 to 6 inches above heat. Grill 10 to 15 minutes per side, turning the chicken with tongs and moving pieces about on the grill as necessary.
5. About 5 minutes before the chicken is done, remove the pineapple rings from the marinade and place on the grill. Grill a few minutes on each side. Serve the grilled pineapple slices with the chicken.

Notes

Marked "Excellent marinade". Yield: 6 servings. Note: If the chicken is halved or quartered, more time will be needed to cook the meat through, 30 to 40 minutes, depending on weight and distance from heat. To test for doneness, the leg should twist easily out of the thigh joint and the pieces should be fork-tender.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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