Ingredients
Scale
- 2 lb boneless, skinless chicken (thighs or breasts)
- 1 cup pineapple juice
- ½ cup soy sauce
- ½ cup packed brown sugar
- ¼ cup ketchup
- ¼ cup rice vinegar
- 4 garlic cloves, minced
- 1 Tbsp fresh ginger, finely grated
- 1 tsp toasted sesame oil
- ½ tsp freshly ground black pepper
- 1 green onion, thinly sliced (for garnish)
- Steamed white rice, for serving
- Grilled pineapple rings, optional
Instructions
- Make the glaze: In a medium bowl whisk together the pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, garlic, ginger, sesame oil and black pepper until the sugar dissolves and the mixture is smooth.
- Marinate the chicken: Place the chicken in a large zip-top bag or a shallow dish. Pour half of the glaze over the meat, making sure each piece is coated. Seal or cover and chill for at least 1 hour, or refrigerate overnight for deeper flavor. Reserve the remaining glaze for basting.
- Preheat the grill: Heat your grill to medium-high and oil the grates lightly so the chicken won’t stick.
- Cook the chicken: Remove the chicken from the marinade and discard any used marinade that touched raw meat. Grill the chicken 6–7 minutes per side (time will vary with thickness), brushing occasionally with the reserved glaze. Cook until the internal temperature reaches 165°F (75°C) and the exterior has a nice caramelized color.
- Rest and slice: Transfer the cooked chicken to a cutting board and let it rest for 3–5 minutes so the juices redistribute. Slice the pieces and arrange over bowls of hot rice.
- Finish and serve: Sprinkle with the sliced green onion and add grilled pineapple rings alongside, if using. Spoon any extra warmed reserved glaze over the chicken for extra shine and flavor.
Notes
Notes & swaps: Use tamari or coconut aminos in place of soy sauce to make this gluten-free. If you don’t have a grill, bake at 375°F (190°C) for 25–30 minutes, basting once halfway through, and finish under the broiler a minute or two to achieve a charred edge.