Description
A delightful dish that infuses the sweetness of pineapple with the savory richness of soy sauce, bringing a taste of the islands into your kitchen.
Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 1/2 cup soy sauce
- 1/3 cup brown sugar
- 1/3 cup pineapple juice
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch (optional)
- 2 teaspoons water (for cornstarch slurry, optional)
- 2 tablespoons green onions, chopped (for garnish)
- 1 teaspoon sesame seeds (for garnish)
Instructions
- In a mixing bowl, whisk together the soy sauce, brown sugar, pineapple juice, minced garlic, grated ginger, and sesame oil until fully combined.
- Place the chicken thighs in a zip-top bag or a shallow dish and pour in half the marinade. Reserve the remaining half for later.
- Seal the bag or cover the dish, then refrigerate the marinating chicken for at least 1 hour, preferably 4 hours or overnight.
- Preheat a grill or skillet over medium-high heat. Remove the chicken from the marinade and discard the used marinade.
- Cook the chicken for 4–5 minutes per side until fully cooked and nicely caramelized.
- Add the reserved marinade to a saucepan and bring to a boil, then reduce the heat and simmer for 5–7 minutes.
- If you’d like a thicker glaze, stir in a slurry of 1 teaspoon of cornstarch mixed with 2 teaspoons of water and heat until thickened.
- Brush the glaze over the cooked chicken. Garnish with chopped green onions and sesame seeds before serving hot.
Notes
For maximum flavor, consider marinating the chicken for up to 24 hours. Let the chicken rest after cooking to retain moisture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian