Description
A sweet and savory Hawaiian-inspired dish made with pineapple, soy sauce, and ginger-marinated chicken, perfect for grilling or baking.
Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 1 cup pineapple juice
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1/4 cup ketchup
- 1/4 cup rice vinegar
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1/4 tsp black pepper
- 1 tbsp vegetable oil
- Optional: Chopped fresh cilantro for garnish
Instructions
- Prepare the Marinade: In a medium bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, garlic, ginger, and black pepper until the sugar dissolves.
- Marinate the Chicken: Place the chicken thighs in a large zip-top bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated. Cover and refrigerate for at least 2 hours, preferably overnight, for maximum flavor.
- Preheat the Grill or Oven:
For grilling: Preheat the grill to medium heat.
For baking: Preheat the oven to 375°F (190°C). - Cook the Chicken:
Grill: Remove the chicken from the marinade, reserving the marinade for basting. Grill the chicken for 6-8 minutes per side or until fully cooked, basting with the reserved marinade occasionally.
Oven: Place the chicken on a baking sheet lined with foil. Bake for 25-30 minutes, basting with the reserved marinade every 10 minutes.
Reduce the Marinade (Optional): To create a thicker glaze, simmer the reserved marinade in a small saucepan over medium heat until it reduces by half. Brush the glaze over the cooked chicken before serving. - Serve and Garnish: Serve the chicken hot, garnished with chopped cilantro if desired. Pair with rice, grilled vegetables, or a fresh salad.