Description
A sweet-savory Hawaiian grilled chicken dish marinated in pineapple-soy glaze, stacked with grilled pineapple and green onions. Juicy, caramelized, and packed with tangy flavor.
Ingredients
Chicken thighs (boneless skinless)
1.5 kg
Vegetable oil
1 tbsp
Canned pineapple juice (unsweetened)
3/4 cup
Fresh ginger (grated)
1.5 tbsp
Fresh garlic (grated)
1.5 tbsp
Tomato ketchup
1/2 cup
Soy sauce
1/2 cup
Non-alcoholic sherry OR chicken broth + 1 tbsp rice vinegar
1/4 cup
Brown sugar (packed)
1/4 cup
Sriracha
1 tbsp
Rice vinegar OR cider vinegar
2 tbsp
Toasted sesame oil
1 tbsp
Green onions (sliced, for garnish)
To taste
Pineapple slices (grilled, for garnish)
4–6 slices
Instructions
Combine marinade ingredients (pineapple juice, ginger, garlic, ketchup, soy sauce, sherry/substitute, brown sugar, sriracha, rice vinegar, sesame oil) in a bowl and whisk until sugar dissolves
Place chicken in a resealable bag, pour marinade over it, and refrigerate 24-48 hours
Heat grill to medium-high heat; brush grates with oil
Grill chicken 5-7 minutes per side, basting frequently with remaining marinade until caramelized and cooked through
Grill pineapple slices 3 minutes per side for charred marks
Assemble stacks by placing a pineapple slice, a chicken thigh, and green onions on top, then serve
Notes
Use canned pineapple juice only (fresh will over-marinade the chicken)
Non-alcoholic sherry can be substituted with halal chicken broth + 1 tbsp rice vinegar
Add sriracha to taste or omit for milder flavor
Marinating for 24-36 hours yields best results
Serve immediately for crisp pineapples, or store in air tight container for 2 hours before grilling
- Prep Time: 10
- Cook Time: 11
- Category: Dinner
- Method: Grilling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 stack
- Calories: 480
- Sugar: 24g
- Sodium: 10800mg
- Fat: 26g
- Saturated Fat: 6g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 165mg