Description
A delightful Hawaiian dish featuring chicken marinated in a tangy mixture of pineapple juice and soy sauce, grilled to perfection.
Ingredients
- 4 boneless, skinless chicken thighs
- 1/2 cup pineapple juice (fresh or canned)
- 1/3 cup soy sauce (low sodium recommended)
- 1/4 cup brown sugar
- 1 tablespoon apple cider vinegar
- 1 teaspoon grated ginger
- 2 cloves garlic, minced
- 1/4 teaspoon black pepper
- Green onions and sesame seeds for garnish (optional)
Instructions
- Marinate the chicken: In a mixing bowl, whisk together pineapple juice, soy sauce, brown sugar, apple cider vinegar, ginger, garlic, and black pepper until well combined. Place the chicken thighs in a resealable bag or shallow dish and pour the marinade over the top. Ensure the chicken is coated evenly. Seal the bag or cover the dish, and refrigerate for at least 2 hours, or ideally overnight for maximum flavor.
- Preheat the grill: Prepare your grill for medium heat. If using a charcoal grill, ensure the coals are hot and ashy.
- Grill the chicken: Remove the chicken from the marinade and allow any excess to drip off. Place the chicken on the grill and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F and the chicken is nicely charred.
- Baste during cooking: If you’d like, you can use some of the reserved marinade to baste the chicken during the last few minutes of cooking. Make sure to boil any leftover marinade if using it for basting to ensure it’s safe.
- Rest and serve: Once cooked, let the chicken rest for a few minutes before slicing. This helps retain the juices, keeping the chicken moist.
Notes
For a spicy kick, add a dash of chili flakes to the marinade. If you prefer a vegetarian option, marinade thick slices of tofu with the same mixture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian