HockeyDad wrote:I make my own sauce. Well it’s from Sheldon Simeon.
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
I ate a lotta Huli-Huli Chicken (…the actual brand…) when I was growing up. Back in the day it was one of the prime fundraising companies so on any given weekend you could drive around and smell it being cooked. Iffin’ you wanted some, all you had to do was look for the smoke, drive to the spot and pick up a few for lunch or dinner. Kinda, sorta remember it as low as $2.50 per half chicken but then over the years the price went up to, iirc, $7.50. At any rate, whenever a school, club, non-profit, etc. would hold a Huli-Huli Chicken fundraiser, HHC would bring in all their cooking gear and the people in the fundraising organization would be the ones to turn the racks of chicken over, take them off the skewers, cleave them in half, bag and distribute. Freshly cooked HHC was soooo frankin’ delicious! I can figuratively still smell and taste it.
With that being said, as close as anyone’s recipe can get (…even the one sold in a bottle…), unless the chicken is cooked over kiawe charcoal, the taste may be similar but can’t ever replicate the old-time experience. Ahh, the good ol’ days….