Description
A tropical escape with zesty pineapple flavor and savory notes, perfect for grilling and summer barbecues.
Ingredients
Scale
- 4 chicken thighs or breasts
- 1/2 cup pineapple juice
- 1/4 cup soy sauce
- 1 tablespoon grated ginger
- 2 cloves garlic, minced
- 1 tablespoon brown sugar
- 1 tablespoon sesame oil
- Salt and pepper to taste
- Green onions for garnish
Instructions
- In a bowl, combine pineapple juice, soy sauce, ginger, garlic, brown sugar, and sesame oil. Mix well.
- Add the chicken to the marinade, ensuring it’s well coated. Cover and refrigerate for at least 1 hour or overnight.
- Preheat the grill to medium-high heat.
- Remove the chicken from the marinade, allowing excess to drip off. Season generously with salt and pepper.
- Grill chicken for about 6-7 minutes per side or until fully cooked, reaching 165°F (75°C).
- Remove chicken from grill and let it rest for a few minutes.
- Garnish with sliced green onions and serve hot.
Notes
For added flavor, marinate overnight. Substitute teriyaki sauce for soy sauce for a twist. Leftovers are good for up to 3 days in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 75mg