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1
Add the pineapple juice, chicken stock, wine, soy sauce, ketchup, sesame oil, Worcestershire sauce, ginger, and 1/2 teaspoon pepper to a nonreactive bowl; whisk to combine.
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2
Remove the packet of giblets from the body cavity of the chicken; rinse the chicken, inside and out, under cold running water, then drain and blot dry, inside and out, with paper towels.
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3
Place the bird on its breast; using poultry shears and starting at the neck end, cut out the backbone by making one lengthwise cut on either side of the bone.
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4
Remove and discard the backbone; open the chicken like a book, skin side down.
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5
Use a paring knife to cut along each side of the breastbone.
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6
Run your thumbs firmly along both sides of the breastbone and white cartilage, then pull these out.
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7
Cut off the wing tips and trim off any loose skin; season the bird on all sides with salt and pepper.
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8
Place the bird in a nonreactive baking dish just large enough to hold it and pour the marinade/glaze over it.
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9
Let the chicken marinate in the refrigerator, covered, for 4 hours or as long as overnight, turning the bird several times.
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10
Drain the marinade into a heavy saucepan, place over high heat, and bring to a boil.
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11
Decrease heat to medium-high and let the marinade boil until thick, syrupy, and reduced by almost half, 6-10 minutes, stirring with a wooden spoon to prevent scorching.
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12
Set up the grill for direct grilling and preheat to medium.
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13
When ready to cook, brush and oil the grill grate.
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14
Place the chicken on the grill and grill until cooked through, 15-20 minutes per side, turning several times with a large spatula.
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15
Test for doneness by using an instant-read meat thermometer; insert it into the thickest part of a thigh but not so that it touches the bone.
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16
The internal temperature should be about 180u00b0; during the last 2 minutes of cooking on each side, baste the chicken with some of the glaze.
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17
Transfer the cooked chicken to a platter.
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18
Place the saucepan with any remaining glaze over high heat and bring to a boil; let boil 2 minutes, then drizzle the glaze over the chicken.
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19
For an authentic Hawaiian picnic lunch, serve with sticky rice and macaroni salad.
