These lactose- and gluten-free crepes are prepared entirely from buckwheat, but rather than using buckwheat flour, which can have a strong flavor if it isn’t fresh, they utilize healthful raw buckwheat groats. Before using, soak the groats to give them a wonderful texture and a nice, soft nutty flavor. A smooth batter results from mixing. Although these crepes don’t crisp up and turn golden, they are incredibly malleable and taste delicious when filled with maple syrup, berries, jam, or mashed bananas.
| Prep Time: | 15 mins |
| Cook Time: | 50 mins |
| Additional Time: | 4 hrs 30 mins |
| Total Time: | 5 hrs 35 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 1 (20 ounce) can crushed pineapple in juice
- ¾ cup brown sugar
- ½ cup shoyu (Japanese soy sauce)
- ⅓ cup ketchup
- ⅓ cup red wine
- ¼ cup Worcestershire sauce
- 1 (1 inch) piece fresh ginger, minced
- 1 clove garlic, minced
- 4 drops liquid smoke, or more to taste (Optional)
- 3 (3 1/2) pound fryer chickens, quartered
Instructions
- Stir pineapple, brown sugar, shoyu, ketchup, red wine, Worcestershire sauce, ginger, garlic, and liquid smoke together in a pot; bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until sauce is reduced and thickened, about 30 minutes. Cool completely. Transfer 1 1/2 cups sauce to a bowl and refrigerate.
- Place chicken pieces in a large bowl and pour remaining sauce over the top; toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 4 hours to overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove chicken from marinade; discard used marinade.
- Cook chicken on the preheated grill until caramelized, about 5 minutes per side. Reduce heat to low and cook, turning and basting frequently with reserved 1 1/2 cups pineapple sauce, until no longer pink at the bone and juices run clear, 10 to 15 minutes more. An instant-read thermometer inserted into the thickest part near the bone should read 165 degrees F (74 degrees C).
- Add or subtract ketchup, shoyu (soy), Worcestershire, ginger, garlic and/or brown sugar to taste.
- For added flair, skewer chunks of marinated chicken and pineapple wedges and cook on the grill until cooked through.
- The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
Nutrition Facts
| Calories | 611 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 239 mg |
| Dietary Fiber | 1 g |
| Protein | 61 g |
| Saturated Fat | 8 g |
| Sodium | 911 mg |
| Sugars | 11 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
We all enjoyed this recipe – husband, teenager, and I. I did not have crushed pineapple, so I used rings. Otherwise, I followed the recipe and was pleased with the result.
This was amazing! Brought it to Bible study dinner night, there was so many licking fingers and mmmmm so good comments. I did add 2 tbsp. of chili garlic sauce ??! I will be making this again!
Made it and turned out good! Because of weather I couldn’t grill it like I wanted. So into the oven it went. I added pineapple rings for presentation and a little extra flavor. Shared on Facebook. Family love it. Next time grilled will be the flavor!
I am making this tonight. Will substituting regular soy sauce for the shoyu work out ok?
Made it for a Birthday party and everyone loved it, full of flavor and tender, I used chicken breast tenders
My whole family loves this. I have made it many times now and it is always a big hit.
I have made both recipes on this site for the Huli Huli Chicken. They are both phenomenal. Please make the recipes exactly according to the directions. The chicken was flavorful and beautifully glazed. Slow cooking on the grill is a must. The marinade time is much better after 24 hours.
liked this a lot, used on boneless skinless breasts this time. Marinated overnight
Ended up marinating mine for 2 days because that’s when I had time to put the sauce together. Used chicken thighs (what I had available) and added a little soy sauce to the chicken, just to help ensure the chicken was seasoned. Absolutely delicious! This is a definite keeper!!
My wife and I try to eat very healthy and so we eat a lot of chicken breasts. We only used breasts for this recipe. This was a very good recipe and a super pleasant change we needed. We loved it!
Very good. Quite a hit with the family. The only change I see making in the future when I make this again is that instead leaving the pineapples as crushed from the can I will purée them as I make the marinade. Should make for a more even coating when I baste them while cooking.
I followed the recipe and froze it in portions in the freezer for quick meals. I pulled it out in the morning and let it sit on the counter all day and then barbecued it and served it over rice. All three kids ate it and seemed to like it.
I had envisioned something extrodinary in my head so I was very disappointed.
Made it for the 4th of July picnic. Every raved about it. I would just add a it more ginger but other than that “it’s a keeper” in the recipe folder.
I thought this was a very good recipe. I marinated it for about 5-6 hours and in my opinion is was not enough. Next time I will do a full 24 hours.
Love this recipe. Just used boneless breasts and they did great. Next time going to plan ahead a bit more and marinate overnight. Great Polynesian taste. Might also increase the marinade recipe and set some aside for a sauce when serving. Can’t wait to try it again
Great
Changes made: added more brown sugar, say 1/2 cup, 1 tsp of crushed red peppers and 1 TBS of minced fresh ginger. Gave it 4 stars b/c there is a flavor that is missing. Haven’t found it, yet!
about to make it but uh the garlic isnt in the list of ingredients its just in the directions how much garlic (nvm just missed lol)
Have been making this for years and it is so accurate. Most Huli Huli recipes leave out the pineapple
made exactly as was printed,,,,delicious!!!!!