Ingredients Chicken Chicken Wings Huli Huli Chicken Wings 4.0 (1) 3 Reviews Sheldon Simeon uses fresh ginger and pineapple juice to add bright heat and tang to the sweet, teriyaki-like homemade huli huli sauce that coats the chicken wings and pineapple slices in this recipe. The marinade helps the wings get smoky-sweet on the grill and retain a delicious juicy bite. Huli huli means "turn turn"—huli huli chicken is local specialty on Oahu, where vendors thread chickens on a special rotating grill and broil it over charcoal. When grilling at home, be sure to turn the chicken wings often so they crisp evenly. The slices of fresh, glazed pineapple get smoky on the grill and play off the juicy, caramelized chicken. By Sheldon Simeon Sheldon Simeon Restaurant: Migrant (Read a review) Location: Kihei, HI Why He's Amazing: Because he's meshing his Hawaiian background with local produce and Asian techniques at this no-frills Filipino gastropub. Culinary School: Maui Culinary Academy (Kahului, HI) background: Star Noodle, Aloha Mixed Plate, Old Lahaina Luau (/sites/default/files/ahaina, HI) Quintessential Dish: Kilawen (Filipino-style goat ceviche) Island Influences: "My main influence in cooking stems from the Hawaii Regional Chef Team, particularly Alan Wong and Roy Yamaguchi." Early Ambitions: "In high school, I wanted to be an architect, so I took mechanical drawing through my freshman, sophomore and junior years. But senior year, I started to go surfing, so I was like, 'Do I really want to go to a four-year college?' I went to culinary school and found out I liked it. It became a passion." Best Known For: Being one of the final three contenders on Top Chef Season 10; he was the first chef from Hawaii to compete in the series. Food & Wine's Editorial Guidelines Updated on June 1, 2019 Print Rate It Share Share Tweet Pin Email Active Time: 30 mins Total Time: 3 hrs 30 mins Yield: 4 Ingredients 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 2 pounds whole chicken wings 1/2 teaspoon kosher salt 1 (3-pound) fresh pineapple, peeled and cut into 1/2-inch slices Sliced scallions Directions Stir together pineapple juice, stock, soy sauce, brown sugar, ketchup, ginger, and garlic in a medium bowl. Reserve 1 cup marinade for basting and drizzling. Place chicken in a large ziplock plastic freezer bag; add remaining marinade. Seal bag, and refrigerate at least 3 hours or up to overnight. Remove chicken from marinade; discard marinade. Sprinkle chicken with salt. Preheat grill to medium (350°F to 400°F). Place chicken on oiled grates; grill, turning and basting often with 1/2 cup of the reserved marinade, until crispy and a meat thermometer registers 160°F, about 25 to 35 minutes. Transfer chicken to a platter. Baste pineapple slices with some of the remaining marinade; place on oiled grates, and grill, uncovered, until grill marks appear, about 4 minutes per side. Cut pineapple slices as desired. Add to platter, and garnish with scallions. Drizzle with remaining marinade. Greg DuPree Suggested Pairing Tropical-fruited California Chardonnay. Rate it Print