Page 179 - Turkey Book from Meathead

and smell something sweet, it is likely Huli-Huli chicken. The locals keep napkins in their glove compartment just in case.
Rather than turn scores of chicken pieces one by one when he was catering an event, Morgado sandwiched the meat between two mesh grates, and, with the help of an assistant, flipped the whole contraption. Sort of Hawaiian rotisserie. When it was time to turn, he would shout “huli” which is Hawaiian for “turn” to his assistant who would shout “huli” back, grab the handles on the other side of the grates, and turn the chicken over, lickety split. Huli-Huli Chicken was born. It’s an obvious jump to use it on turkey!
Morgado's recipe is a secret, and every vendor on the islands has his or her own variation on the theme, so this is our interpretation. Because it has a high acid, salt, and sugar content, it can keep for months in the refrigerator.
We call it a brinerade because it is a marinade with a good dose of salt from the soy sauce.
Makes. About 3 cups Takes. 30 minutes
1 cup pineapple juice
1 cup chicken stock
1/4 cup soy sauce
1⁄4 cup ketchup or red Kansas City style barbecue sauce (below)
1⁄4 cup rice vinegar