Description
A bright, caramelized Hawaiian classic with sweet pineapple, salty soy, and warm ginger notes, 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 together thoroughly.
- 2. Set aside 1 cup of sauce for basting, and combine remaining sauce with chicken in a ziplock bag for marination; marinate for at least 3 hours or overnight.
- 3. Set the grill to medium heat; cook chicken with the lid closed for 6-8 minutes per side or until cooking through (internal temperature reaches 165°F).
- 4. In the last 5 minutes, baste with reserved marinade and garnish with sliced green onions before serving.