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, ginger, garlic, brown sugar, soy sauce, pineapple juice, and teriyaki sauce. Stir well to mix everything together.
- Place the chicken pieces in a dish or a zip bag. Pour the marinade over the chicken, seal it up or cover it, and chill in the refrigerator for at least 120 minutes.
- Preheat your grill to medium-high heat. Remove the chicken from the marinade, reserving the marinade for brushing. Grill the chicken for 6-7 minutes on each side, brushing with the marinade occasionally, until it reaches an internal temperature of 165°F.
- While grilling the chicken, place the pineapple rings on the grill and cook each side for about 2-3 minutes until charred.
- Serve the grilled chicken with the grilled pineapple, topped with chopped green onions and toasted sesame seeds as desired.
Notes
For best flavor, marinate the chicken overnight. Serve with steamed rice or a fresh salad. Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 120 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 12g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 75mg