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Huli Huli Sauce
Created by: Howcan Team
Ingredients
- 1 cup of soy sauce
- 1 cup of pineapple juice
- 3/4 cup of brown sugar
- 1/4 cup of ketchup
- 1/4 cup of rice vinegar
- 2 cloves of garlic, minced
- 1 tablespoon of fresh ginger, grated
- 1 teaspoon of sesame oil
- 1/2 teaspoon of black pepper
Instructions
- In a medium saucepan, combine 1 cup of soy sauce, 1 cup of pineapple juice, 3/4 cup of brown sugar, 1/4 cup of ketchup, 1/4 cup of rice vinegar, 2 cloves of minced garlic, 1 tablespoon of grated ginger, 1 teaspoon of sesame oil, and 1/2 teaspoon of black pepper.
- Bring the mixture to a boil over medium heat, stirring occasionally.
- Reduce the heat to low and simmer for 5-7 minutes, or until the sauce has thickened slightly.
- Remove from heat and let the sauce cool to room temperature before using.
- Use the huli huli sauce to marinate chicken or pork before grilling, or as a glaze while cooking.
Huli huli sauce originated in Hawaii in the 1950s when Ernest Morgado began grilling chicken with a sweet and tangy glaze, which he named "huli huli" for the method of turning the chicken on the grill. The sauce gained popularity at fundraisers and eventually became a staple in Hawaiian cuisine. Today, huli huli sauce is a beloved part of traditional Hawaiian barbecue, known for its combination of soy sauce, brown sugar, ginger, and pineapple juice. It's best enjoyed on grilled meats, particularly chicken, and is a must-try at local Hawaiian BBQ joints like Mike's Huli Huli Chicken on Oahu.
20 min
2 cups
120 calories
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