Description
A sweet-smoky Hawaiian classic featuring grilled chicken with a tangy pineapple-soy glaze, perfect for barbecues and weeknight dinners.
Ingredients
- 4 pounds of boneless, skinless chicken thighs or breasts
- 1 cup of unsweetened pineapple juice
- ½ cup of soy sauce
- ½ cup of brown sugar
- ⅓ cup of ketchup
- ¼ cup of chicken broth
- 2 teaspoons of freshly grated ginger
- 1 ½ teaspoons of minced garlic
- Sliced green onions for topping
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Instructions
- 1. In a medium bowl, combine pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, ginger, and garlic. Whisk until smooth.
- 2. Reserve 1 cup of marinade for basting.
- 3. Marinate chicken with the remaining sauce in a ziplock bag for at least 3 hours, preferably overnight.
- 4. Preheat the grill to medium heat.
- 5. Remove excess marinade from chicken and grill for 6–8 minutes per side, until the internal temperature reaches 165°F (74°C).
- 6. Baste with reserved marinade in the last 5 minutes of cooking.
- 7. Let the chicken rest for 5–7 minutes under foil, then garnish with sliced green onions before serving.