Ingredients
- 2 pounds boneless, skinless chicken thighs or breasts
- 1 cup pineapple juice
- 1/2 cup soy sauce
- 1/3 cup brown sugar
- 1/4 cup ketchup
- 2 tablespoons rice vinegar or apple cider vinegar
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon sesame oil (optional)
- 1/2 teaspoon black pepper
- Chopped green onions and sesame seeds for garnish (optional)
Instructions
- Whisk together pineapple juice, soy sauce, brown sugar, ketchup, vinegar, garlic, ginger, sesame oil, and black pepper in a bowl to make the marinade.
- Pour half of the marinade into a resealable bag or container with chicken and refrigerate for at least 2 hours, preferably overnight. Reserve the rest for basting.
- Preheat grill to medium heat or oven to 400°F (200°C).
- Grill chicken 5–7 minutes per side, basting with reserved marinade. If baking, roast for 25–30 minutes, flipping and basting halfway.
- Simmer remaining marinade in a saucepan until slightly thickened. Drizzle over cooked chicken.
- Garnish with green onions and sesame seeds. Serve hot.
Notes
- Use canned pineapple juice, not fresh, to avoid over-tenderizing.
- Marinate overnight for best flavor.
- Grill or bake with frequent turning to avoid burning the glaze.
- Safe internal temp for chicken is 165°F (74°C).
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Grilling or Baking
- Cuisine: Hawaiian
- Diet: Low Lactose
Nutrition
- Serving Size: 1 portion (approx. 6 oz chicken)
- Calories: 310
- Sugar: 14g
- Sodium: 780mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 33g
- Cholesterol: 105mg
