Description
A simple, tropical-flavored grilled chicken dish featuring a sweet and tangy pineapple-soy marinade.
Ingredients
- 4 boneless skinless chicken thighs
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 green onion, thinly sliced (reserve some for garnish)
- 2 tbsp ketchup
- 1/4 cup soy sauce (low-sodium if preferred)
- 1/2 tsp black pepper
- 1/4 cup brown sugar, packed
- 1 tbsp sesame seeds, for garnish
- 1 tbsp rice vinegar
- 2 tbsp vegetable oil (or neutral oil)
- 1/4 cup pineapple juice (fresh if possible)
Instructions
- In a large bowl, whisk together the pineapple juice, soy sauce, brown sugar, ketchup, grated ginger, minced garlic, black pepper, rice vinegar, and vegetable oil to form the marinade.
- Add the chicken thighs to the bowl and turn them to coat thoroughly. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
- Preheat your grill to medium-high heat and lightly oil the grates.
- Remove the chicken from the marinade and discard the used marinade. Pat the thighs dry with paper towels.
- Grill the chicken for 6–7 minutes per side until the internal temperature reaches 165°F (74°C).
- Let the chicken rest for 5 minutes after grilling, then slice and garnish with reserved green onion and sesame seeds before serving.
Notes
For a gluten-free version, use tamari or a gluten-free soy alternative. For a lower-sugar option, reduce the brown sugar or use honey.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian