Ingredients
Scale
- 1 tablespoon sesame oil
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, finely chopped
- 2 tablespoons packed brown sugar
- 1/4 cup soy sauce
- 1/2 cup pineapple juice
- 1 cup teriyaki sauce
- 1 ripe pineapple, cut into circles
- 4 pieces boneless, skinless chicken thighs or breasts
- Chopped green onions
- Toasted sesame seeds
Instructions
- In a bowl, combine sesame oil, grated ginger, chopped garlic, brown sugar, soy sauce, pineapple juice, and teriyaki sauce. Stir well to mix all the flavors.
- Place the chicken pieces in a dish or a zip bag. Pour the marinade over the chicken, seal it up or cover, and chill for at least 2 hours (overnight is recommended).
- Get your grill nice and hot, set to medium-high heat.
- Remove the chicken from the marinade, but keep the leftover liquid. Grill the chicken for 6-7 minutes on each side, brushing with the extra marinade, until it reaches 165°F inside.
- Place the pineapple rings on the hot grill, cooking each side for about 2-3 minutes until charred and fragrant.
- Serve the grilled chicken topped with grilled pineapple, sprinkled with chopped green onions and sesame seeds.
Notes
Best served immediately off the grill. Pairs well with rice, grilled vegetables, or a fresh salad. Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 2 months.
- Prep Time: 120 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
- Diet: Poultry
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 12g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 80mg