Hawaiian Pineapple Chicken

local_grocery_store Ingredients

• 4 Chicken thighs, boneless, skinless
• 1 cup Pineapple juice, divided
• 1/4 cup Soy sauce, low sodium
• 2 tablespoons Brown sugar
• 2 cloves Garlic, minced
• 1 teaspoon Ginger, grated
• 2 Green onions, chopped
• 2 tablespoons Vegetable oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper, freshly ground
• 4 Pineapple slices, for serving
• for garnish Cilantro, optional

restaurant_menu Method

1. 1.In a bowl, combine 1/2 cup pineapple juice, soy sauce, brown sugar, garlic, ginger, green onions, vegetable oil, salt, and black pepper. Mix well to make the marinade.
2. 2.Place the chicken thighs in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, making sure it is fully coated. Marinate in the refrigerator for at least 1 hour, or overnight for maximum flavor.
3. 3.Preheat your grill to medium-high heat. Remove the chicken from the marinade, shaking off any excess. Discard the marinade.
4. 4.Grill the chicken thighs for 6-8 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C).
5. 5.While the chicken is grilling, brush the pineapple slices with the remaining 1/2 cup of pineapple juice.
6. 6.Grill the pineapple slices for 2-3 minutes per side, or until lightly charred.
7. 7.Serve the grilled chicken thighs with the pineapple slices on the side. Garnish with cilantro, if desired.
8. 8.Enjoy your tropical Hawaiian Pineapple Chicken!

lightbulb_outline Tips

• chevron_rightFor an extra punch of flavor, squeeze some fresh lime juice over the grilled chicken before serving.
• chevron_rightIf you don't have a grill, you can also cook the chicken thighs in a hot skillet or bake them in the oven at 400°F (200°C) for 20-25 minutes.
• chevron_rightServe the Hawaiian Pineapple Chicken with a side of coconut rice and a refreshing cucumber salad for a complete tropical meal.