Ingredients
1.5 lbs chicken thighs or breasts, boneless and skinless
1 cup unsweetened pineapple juice
1/2 cup low-sodium soy sauce
1/3 cup brown sugar, packed
2 tablespoons ketchup
1 tablespoon fresh ginger, minced
3 cloves garlic, minced
1 tablespoon sesame oil
Sliced green onions and sesame seeds for garnish
Pineapple rings (optional, for grilling)
Instructions
Step 1: In a medium bowl, whisk together the pineapple juice, soy sauce, brown sugar, ketchup, ginger, garlic, and sesame oil until the sugar is dissolved.
Step 2: Reserve 1/2 cup of the marinade to use for basting later.
Step 3: Place the chicken in a large resealable bag or glass container and pour the remaining marinade over it. Seal and refrigerate for 2-4 hours.
Step 4: Preheat your grill or a large non-stick skillet over medium-high heat. Lightly oil the surface.
Step 5: Remove chicken from marinade and discard the used liquid. Cook the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C).
Step 6: While the chicken cooks, simmer the reserved 1/2 cup of marinade in a small saucepan over medium heat until it thickens into a glaze (about 5-7 minutes).
Step 7: Brush the glaze over the chicken during the last 2 minutes of cooking. Garnish with green onions and sesame seeds before serving.
Notes
For best results, use fresh ginger rather than powdered. If using chicken breasts, pound them to an even thickness for uniform cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 chicken thigh with glaze
- Calories: 320
- Sugar: 22g
- Sodium: 840mg
- Fat: 9g
- Saturated Fat: 2.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 85mg
