Ingredients
- 4 boneless, skinless chicken breasts or thighs
- ½ cup soy sauce
- ½ cup pineapple juice
- ¼ cup brown sugar
- 2 Tbsp honey
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 Tbsp rice vinegar (optional)
- 2 Tbsp sesame oil
- 1 Tbsp cornstarch mixed with 2 Tbsp water
- Pineapple rings or chunks for garnish (optional)
- Green onions and sesame seeds for topping (optional)
Instructions
- Whisk together soy sauce, pineapple juice, brown sugar, honey, garlic, ginger, rice vinegar, and sesame oil in a bowl.
- Reserve ½ cup of the marinade in a small saucepan. Add the rest to a resealable bag with the chicken and marinate in the fridge for at least 30 minutes or up to 4 hours.
- Simmer the reserved marinade over medium heat. Add the cornstarch slurry and stir until thickened to form a glaze. Remove from heat.
- Preheat the grill to medium-high heat (400 °F/200 °C).
- Grill chicken for 5–7 minutes per side, brushing with glaze, until internal temp reaches 165 °F (74 °C).
- In the last 2 minutes, grill pineapple rings beside the chicken and drizzle with glaze.
- Remove and rest chicken and pineapple for 5 minutes. Slice chicken and serve with grilled pineapple, sesame seeds, and green onions.
Notes
- Swap brown sugar and honey with coconut sugar or pineapple syrup for a tropical variation.
- Add sriracha or chili flakes to the marinade for heat.
- Use tamari or coconut aminos for a soy-free version.
- Thread chicken and pineapple onto skewers for easy kebabs.
- Use thighs for juicier meat, or breasts for leaner options.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Hawaiian
- Diet: Halal
Nutrition
- Serving Size: 1 chicken breast with glaze
- Calories: 330
- Sugar: 14g
- Sodium: 790mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 34g
- Cholesterol: 105mg
