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Hawaiians have their two notable styles of barbecue: One involves slow-cooking whole suckling pigs, traditionally for a luau celebration, in an underground pit called an imu; the other is huli-huli, rotisserie-style chicken roasted over kaiwe wood coals and glazed with shoyu-pineapple-ginger sauce. Local luaus are hard to find, so many hotels and resorts host entertaining reproductions, while huli-huli chicken is often sold at roadside stands. Visitors can buy tickets for a luau at Paradise Cove, where there’s a musical performance and buffet, or stop off at no-frills Mike’s Huli Huli Chicken, which sells fresh, piping-hot poultry out of a food truck.