Description
A Hawaiian-style grilled chicken marinated in a sweet-savory pineapple-soy sauce, then basted while cooking to form a sticky, caramelized glaze. Perfect for backyard barbecues or casual dinners.
Ingredients
2 lb boneless skinless chicken thighs
1 cup pineapple juice (canned or bottled)
½ cup soy sauce (light sodium preferred)
½ cup brown sugar, packed
⅓ cup ketchup
2 Tbsp rice vinegar or apple cider vinegar
1 Tbsp olive oil or sesame oil
1 Tbsp fresh grated ginger
4 garlic cloves, minced
Optional: 1 tsp sriracha or a pinch of red pepper flakes
Reserved ½ cup marinade for basting
Instructions
- Whisk together pineapple juice, soy sauce, brown sugar, ketchup, vinegar, oil, ginger, garlic, and sriracha (if using). Reserve ½ cup of this marinade for basting.
- Place chicken thighs in a resealable bag or container. Pour in the marinade (excluding reserved portion), seal, and refrigerate for at least 4 hours or overnight.
- Preheat grill to medium-high heat and oil the grates to prevent sticking.
- Remove chicken from marinade and grill for 5–7 minutes per side until the internal temperature reaches 165°F.
- During the last few minutes, brush reserved marinade over the chicken to form a caramelized glaze.
- Let chicken rest for 5 minutes, garnish with green onions, and serve with grilled pineapple or sides.
Notes
Use tamari for gluten-free version.
For a smoky flavor, add smoked paprika or liquid smoke.
Oven-bake option: 375°F for 25–30 minutes, broil briefly to caramelize.
Make extra glaze by simmering fresh marinade separately.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320
- Sugar: 14g
- Sodium: 790mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 31g
- Cholesterol: 130mg
