Huli Huli Chicken

2 lbs chicken thighs
boneless skinless
3 Tbsp sake
3 Tbsp soy sauce
3 Tbsp mirin
Salt and pepper
1/2 each pineapple
cut into 1 in chunks
2 each bell pepper
cut into 1 in chunks
1 each red onion
cut into 1 in chunks
6 oz pineapple juice
best if squeezed from fresh pineapple but canned is ok
1/4 cup brown sugar
1/4 cup soy sauce
1/4 cup ketchup
1 Tbsp sriracha
4 cloves garlic
2 inch knob of ginger
thinly sliced
Optional: Sesame oil
liquid smoke
1 bunch cilantro
finely chopped
For the Chicken and Marinade
Cut chicken thighs into 1 – 1 ½ inch chunks, combine with the sake, soy, mirin and a light sprinkle of salt. Let sit for at least an hour.
Soak your skewers!
When you’re ready to assemble the skewers, drain the chicken from the marinade. Thread the chicken on skewers along with the pineapple, peppers, and red onion.
*Pro tip: Start each skewer with a vegetable or a chunk of pineapple since proteins on the base of a skewer tends to undercook.
Preheat grill over high heat and wipe with a lightly oiled cloth/paper towel to prevent sticking. Place skewers on grill and baste with glaze a few times.
Once ready, remove from grill and let it rest for 5 mins.
For the Glaze
Combine all ingredients in a sauce pan and bring to boil over high heat. Reduce heat to medium and simmer until syrupy, about 20 minutes. Remove the smashed ginger and sliced garlic. Set aside until ready to use.
To Serve
Put skewers on platter, brush on another layer of glaze and garnish with chopped cilantro.