Steak Ale Hawaiian Chicken 2
Elevate your weeknight dinner game with the bold, tropical flavors of Steak Ale Hawaiian Chicken 2! This mouthwatering fusion dish combines tender, juicy chicken thighs marinated in a delectable blend of amber ale, sweet pineapple juice, soy sauce, garlic, and ginger, creating a savory-sweet harmony that’s both comforting and exotic. After a quick sear for a crispy, golden exterior, the reserved marinade is transformed into a glossy, tangy glaze that’s drizzled over the chicken for an irresistible finish. Garnished with fresh green onions and optional sesame seeds, this dish pairs perfectly with steamed rice or sautéed vegetables. Ready in under an hour (plus marinating time), this indulgent recipe is perfect for a tropical-inspired feast at home. Keywords: Steak Ale Hawaiian Chicken, sweet and savory chicken recipe, ale marinade, pineapple chicken thighs.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (boneless, skinless)
- 1 cup Ale (amber or pale)
- 1 cup Pineapple chunks (canned, with juice)
- 0.25 cup Soy sauce
- 3 tablespoons Brown sugar
- 3 cloves Garlic (minced)
- 2 teaspoons Ginger (grated)
- 2 tablespoons Vegetable oil
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 2 stalks Green onions (chopped, for garnish)
- 1 teaspoon Sesame seeds (optional, for garnish)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
In a medium-sized bowl, whisk together the ale, pineapple chunks with juice, soy sauce, brown sugar, minced garlic, and grated ginger to create the marinade.
Season the chicken thighs with salt and black pepper on both sides.
Place the chicken thighs in a large resealable plastic bag or shallow dish, and pour in the marinade. Seal the bag or cover the dish and refrigerate for at least 2 hours, or overnight for deeper flavor.
Remove the chicken from the marinade, reserving the marinade for later use.
Heat the vegetable oil in a large skillet or grill pan over medium-high heat.
Sear the chicken thighs for 4-5 minutes on each side, or until golden brown and slightly charred. Reduce the heat to medium and continue cooking until the chicken is fully cooked through (internal temperature of 165°F). Remove the chicken and set aside.
Pour the reserved marinade into a small saucepan. Bring it to a boil over medium-high heat, then reduce to a simmer.
In a small bowl, mix the cornstarch with water to create a slurry. Slowly whisk the slurry into the simmering marinade, stirring continuously until the sauce thickens (about 2-3 minutes).
Drizzle the thickened sauce over the cooked chicken thighs.
Garnish with chopped green onions and sesame seeds, if desired. Serve immediately with rice or vegetables for a complete meal.
Nutrition Facts
Calories |
1931 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.1 g | 121% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 654 mg | 218% | |
| Sodium | 4010 mg | 174% | |
| Total Carbohydrate | 85.0 g | 31% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 54.6 g | ||
| Protein | 165.7 g | 331% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 206 mg | 16% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2122 mg | 45% | |
*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.
