Hawaiian BBQ Chicken (Print Version)
Juicy chicken thighs in a sweet-savory pineapple marinade, grilled and served with rice, pineapple rings and fresh avocado.
# Ingredients:
→ For the Marinade
01 -
1 cup pineapple juice
02 -
1/2 cup soy sauce
03 -
1/3 cup brown sugar
04 -
2 cloves garlic, minced
05 -
1 tablespoon fresh ginger, grated
06 -
1 tablespoon rice vinegar
07 -
1 tablespoon sesame oil
08 -
Salt and pepper to taste
→ For the Chicken
09 -
4 boneless, skinless chicken thighs
→ For Serving
10 -
1 cup cooked white rice
11 -
1 avocado, sliced
12 -
1 cup pineapple rings (grilled or fresh)
13 -
Fresh cilantro, chopped
14 -
Red pepper flakes (optional)
# Steps to Follow:
01 -
In a medium bowl, whisk together pineapple juice, soy sauce, brown sugar, minced garlic, grated ginger, rice vinegar, and sesame oil to create the marinade.
02 -
Place the chicken thighs in a resealable plastic bag or shallow dish. Pour half of the marinade over the chicken, seal the bag or cover the dish, and refrigerate for at least 30 minutes or overnight for enhanced flavor.
03 -
Preheat the grill or grill pan over medium-high heat. Remove the chicken from the marinade and discard any marinade that has come into contact with raw chicken.
04 -
Grill the chicken thighs for 6-7 minutes on each side until cooked through and grill marks form. Ensure the internal temperature reaches 165°F (74°C).
05 -
If using fresh pineapple, slice the pineapple rings and grill them for 2-3 minutes on each side until caramelized.
06 -
Allow the grilled chicken to rest for a few minutes before slicing to retain juices.
07 -
To serve, place a scoop of cooked white rice in a bowl, top with sliced chicken, grilled pineapple, and avocado slices. Optionally drizzle with remaining marinade.
08 -
Sprinkle fresh cilantro and optional red pepper flakes over the dish before serving.