Grilled Hawaiian Chicken Recipe

Place pineapple juice, bell pepper, black pepper and salt in a blender, and process until smooth. Pour over chicken. Transfer in an airtight container and marinate overnight.

Preheat oven to 350 degrees F (180 degrees C). Heat up charcoal. Transfer chicken pieces on another tray and reserve marinade. Grill chicken until charred, about 3-4 minutes per side. Transfer to an oven-safe dish. Cover with foil and continue cooking in the oven for 35-40 minutes, or until juice runs clear. Serve with the sauce and pineapple slaw.

Make the sauce: Heat up oil in a saucepan. Sauté onions, garlic, and tomatoes. Add pineapple chunks and the reserved marinade. Bring to a boil, and simmer for 30 minutes or until the sauce has thickened. Adjust taste with sugar and more salt.

Make the slaw: Place pineapples, bell pepper, onion, cabbage, vinegar, sugar, salt, and pepper in a mixing bowl. Mix until well combined. Transfer to a bowl. Cover, and let it sit in the chiller for at least 30 minutes before serving.