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Last week we tried this recipe at home, and it has been one of our favorites to make with boneless chicken thighs. We used canned pineapple because we used some of the juice it comes in, but you can use fresh pineapple and buy a can of pineapple juice if you prefer.

When browning the chicken, it is not necessary to add fat to the pan, the marinade already contains oil and these chicken pieces are not lean. We loved the taste and really enjoyed this lunch. We hope you try it!

Helga

Hawaiian BBQ Chicken

6 servings

Ingredients:
2 lb boneless, skinless chicken thighs
1 -15 oz can pineapple rings + ¾ cup juice
⅓ cup soy sauce, low sodium
1 Tbsp sesame oil
2 cloves garlic, minced or 1 tsp garlic powder
1 Tbsp fresh ginger, minced
3 Tbsp brown sugar
⅓ cup ketchup
2 tsp tomato paste
½ tsp red pepper flakes
½ tsp nutmeg
¼ tsp chili powder
Fresh cilantro, as garnish

Directions:

1. Prepare sauce and marinade: Add all the ingredients and whisk well. Set aside.
2. Add chicken pieces to a large ziplock bag or deep bowl. Pour 1/2 of the marinade over the chicken. Mix it well to ensure all the chicken is coated. Cover it and set in the fridge for 20 minutes or up to 24 hours to marinate. Refrigerate the remaining marinade, this will be the sauce.
   
   Once the chicken has marinated for at least 20 minutes, heat a grill pan up to medium. Bring the refrigerated leftover marinade (the sauce) to a simmer in a small saucepan on the stove. Simmer for 5-10 minutes (the longer it simmers the more reduced and slightly thickened it will be).
3. Take the chicken out of the marinade and cook in the hot pan for about 4-5 minutes on each side, until golden.  When you finish cooking the chicken, add the pineapple rings to the grill for the last 4 minutes of cooking on each side.
4. Serve over a bed of white rice, spoon some of the sauce over it and garnish with a grilled pineapple ring and some cilantro.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)