Ingredients
Marinade + Sauce for Serving
- ¾ cup pineapple juice (reserved from canned pineapple)
- ⅓ cup low-sodium soy sauce
- ¼ cup ketchup
- ¼ cup honey
- ¼ cup light brown sugar, packed
- 3 tablespoons olive oil
- 2 tablespoons rice vinegar
- 1 tablespoon sriracha (adjust to taste)
- 1 teaspoon kosher salt
- ¾ teaspoon freshly ground black pepper
- ¾ teaspoon ground ginger (or 1 heaping teaspoon fresh ginger)
- ¾ teaspoon paprika (or smoked paprika)
- 3 cloves garlic, finely minced
Chicken + Pineapple
- 3 pounds boneless skinless chicken thighs (alternatively boneless skinless chicken breasts, pounded even thickness, or bone-in thighs)
- 20 ounce can pineapple rings, packed in juice
- Fresh cilantro, optional for garnish
Instructions
- Prepare Marinade and Separate Sauce: In a large bowl, whisk together pineapple juice through garlic until combined. Remove half of this mixture and place it in a small saucepan for the serving sauce later, keeping it separate from raw chicken.
- Marinate Chicken: Add the chicken thighs to the remaining marinade in the bowl, tossing to coat evenly and submerge. Cover and refrigerate for at least 1 hour, ideally about 2 hours but no more than 3-4 hours to prevent mushy texture from the pineapple’s acidity.
- Preheat Grill and Prepare for Grilling: Set your grill to medium-high heat on one side (direct heat) and keep the other side very low or off (indirect heat). Lightly oil the grill grates. Remove chicken from fridge as grill heats to avoid cooking chicken straight from cold.
- Sear Chicken: Place the chicken on the direct heat side to sear for 3-4 minutes per side, flipping once and basting each side with marinade from the bowl. This initial sear caramelizes the exterior.
- Cook Chicken Over Indirect Heat: Move the seared chicken to the indirect heat side of the grill. Baste once more with remaining marinade, then discard this marinade. Cook chicken for 5-7 minutes, flipping frequently to avoid burning due to sugars, until the internal temperature reaches 165°F.
- Grill Pineapple: During the last 5 minutes of chicken cooking, place pineapple rings on the direct heat side. Grill until charred to your preference, watching carefully as they cook quickly.
- Reduce Serving Sauce: While chicken rests for 5-10 minutes, heat the reserved sauce in the saucepan over medium-high heat until bubbling, then simmer for about 5 minutes until thickened to your liking.
- Serve and Garnish: Slice rested chicken, garnish with fresh cilantro or herbs if desired, serve alongside grilled pineapple and reduced sauce. Enjoy your flavorful Hawaiian feast!
Notes
- Do not marinate chicken for longer than 3-4 hours to avoid mushy texture from pineapple acidity.
- Flip chicken frequently during indirect cooking to prevent burning from sugar content.
- Remove chicken from fridge before grilling to improve grilling results.
- Use digital thermometer to ensure chicken is cooked to a safe internal temperature of 165°F.
- Leftovers freeze well for future meals.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Hawaiian
