Hawaiian Grilled Chicken and Pineapple
Transport your taste buds to paradise with this irresistible Hawaiian Grilled Chicken and Pineapple recipe! Featuring tender, marinated boneless chicken thighs and sweet, caramelized pineapple slices, this dish strikes the perfect balance of savory and tropical flavors. The marinade, a tantalizing blend of soy sauce, pineapple juice, brown sugar, garlic, ginger, and optional sriracha for a kick of heat, doubles as a glaze for a sticky, flavor-packed finish. Grilled to perfection and garnished with sesame seeds and green onions, this recipe is ideal for summer barbecues or weeknight dinners. Ready in just 35 minutes of active cooking and prep time, it pairs beautifully with rice or a crisp salad. For a taste of the tropics right at home, this Hawaiian-inspired grilled chicken is a must-try!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken thighs
- 8 slices Fresh pineapple, cut into rings
- 0.25 cup Soy sauce
- 0.5 cup Pineapple juice
- 3 tablespoons Brown sugar
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1 tablespoon Sesame oil
- 1 teaspoon Sriracha (optional for heat)
- 1 tablespoon Vegetable oil
- 2 tablespoons Chopped green onions (for garnish)
- 1 tablespoon Sesame seeds (for garnish)
Instructions
In a medium-sized mixing bowl, whisk together the soy sauce, pineapple juice, brown sugar, minced garlic, grated ginger, sesame oil, and optional sriracha to create the marinade.
Place the chicken thighs in a large resealable plastic bag or shallow dish and pour half of the marinade over the chicken. Reserve the other half of the marinade and set it aside to use as a glaze later. Seal the bag or cover the dish and refrigerate for at least 30 minutes or up to 4 hours.
Preheat your grill to medium-high heat and lightly oil the grates with vegetable oil.
Remove the chicken from the marinade, discarding the used marinade. Grill the chicken for about 5-7 minutes per side, or until the chicken is cooked through and the internal temperature reaches 165°F (75°C).
While grilling the chicken, add the pineapple slices to the grill. Grill each pineapple slice for 2-3 minutes per side, until slightly charred and caramelized.
In a small saucepan, bring the reserved marinade to a boil. Reduce the heat to low and simmer for 3-5 minutes, allowing it to thicken into a glaze. Be sure to boil the marinade to ensure it is safe to consume.
Brush the grilled chicken with the glaze during the last minute of cooking, ensuring it is well coated and sticky.
Transfer the grilled chicken and pineapple slices to a serving platter. Garnish with chopped green onions and sesame seeds for added flavor and presentation.
Serve the Hawaiian Grilled Chicken and Pineapple immediately, alongside a side of rice or salad to complete the meal.
Nutrition Facts
Calories |
1667 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.5 g | 98% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 14.3 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 2749 mg | 120% | |
| Total Carbohydrate | 136.9 g | 50% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 108.2 g | ||
| Protein | 115.3 g | 231% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 304 mg | 23% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 2164 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
