Served at the 2016 Berries & BarBQ Wine Trail
1 (20 oz.) can crushed pineapple in juice
3/4 cup brown sugar
1/2 cup soy sauce
1/3 cup ketchup
1/3 cup Bias River Mist or Chambourcin red wine
1/4 cup Worcestershire sauce
1/4 tsp ground ginger
1 clove garlic, minced
4 drops liquid smoke, optional
3 (3 1/2) pound fryer chickens, quartered
Combine all ingredients (except chicken) in a pot. Bring to a boil reduce heat 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 bowl, and pour remaining sauce over the top. Cover and refrigerate 4 hours to overnight.
Remove chicken from the marinade and discard the used marinade.
Grill chicken using the refrigerated sauce for basting.
Pair with Strawberry Weisser Flieder Berry Blaster Wine Punch for a refreshing meal!
Pina Colada Berries
1 16 oz. bag of mixed frozen berries (or equivalent fresh)
1/3 cup sugar
1/4 cup Pina Colada Mix (rum included)
1/4 cup Strawberry Weisser Flieder Wine
Thaw berries and place in a bowl. Add remaining ingredients and refrigerate at least two hours before serving.
Pair this recipe with our Huli Huli Pineapple Chicken for a tropical treat!