Ingredients
Scale
- 2 pounds chicken thighs or breasts, boneless and skinless
- 1 cup pineapple juice
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1/4 cup ketchup
- 1/4 cup rice vinegar
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
- 1 green onion, chopped (for garnish)
- Cooked white rice (for serving)
- Grilled pineapple slices (optional)
Instructions
- In a medium-sized bowl, combine the soy sauce, ketchup, brown sugar, honey, rice vinegar, pineapple juice, and sesame oil.
- Whisk the ingredients together until the sugar is dissolved and the mixture is smooth.
- Add the minced garlic, grated ginger, and ground black pepper to the bowl and whisk again until everything is well incorporated.
- Place the chicken breasts in a shallow dish or resealable plastic bag.
- Pour the marinade mixture over the chicken breasts, making sure they are evenly coated. Seal and refrigerate for 30 minutes to 4 hours.
- Preheat your grill or grill pan to medium-high heat.
- Remove the chicken from the marinade, reserving the marinade for later use. Grill chicken 6–7 minutes per side, until internal temperature reaches 165°F (75°C).
- Simmer reserved marinade in a saucepan for 5 minutes to reduce.
- Brush cooked chicken with the thickened marinade before serving.
- Garnish with green onion or sesame seeds. Serve hot with rice and grilled pineapple if desired.
Notes
- Whisk the marinade thoroughly to dissolve the sugar completely.
- Marinate chicken for 2–4 hours for deeper flavor, but 30 minutes minimum.
- Reserve marinade for cooking, not for basting raw meat.
- Use olive oil when grilling chicken breasts to prevent dryness.
- Add chopped pineapple or mango on top for a tropical twist.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Hawaiian