Ingredients
3 kg chicken pieces
1 cup pineapple juice
½ cup soy sauce
1 tsp SIDS CRAZY SALT
½ cup brown sugar
⅓ cup Tuimato sauce
¼ cup sherry
5 cm fresh ginger, crushed
3 cloves garlic, crushed
4 spring onions, chopped
¼ tsp dry mustard
Directions
Combine pineapple juice, soy sauce, brown sugar, Tuimato sauce, sherry, SIDS CRAZY SALT, ginger, garlic and spring onions in a large resealable plastic bag, stirring the marinade until brown sugar has dissolved. Place chicken pieces into the bag, seal bag and lomi (massage) bag to coat chicken with marinade. Refrigerate overnight.
Place oven rack 1.5 cm from heat source and preheat oven to 220oC.
Remove chicken from marinade and arrange chicken, skin sides up, on a broiler pan.
Bake chicken in oven until browned on both sides and the juices run clear. Turn every 10 minutes for 40 minutes. Baste with remaining marinade after each turning. An instant-read meat thermometer inserted into the thickest piece of chicken, not touching bone, should read at least 70oC.
