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Ingredients
Scale
- 4 to 5 pounds boneless, skinless chicken thighs
- ½ cup packed light brown sugar
- ½ cup ketchup
- ½ cup light soy sauce
- ½ cup canned pineapple juice
- 1 tablespoon ginger paste or minced ginger
- 1 tablespoon garlic paste or minced garlic
- 3 tablespoons apple cider vinegar
- ½ teaspoon cumin
- ½ teaspoon coarse black pepper
- ½ teaspoon paprika (smoked or sweet)
- 1 can sliced pineapple rings (drained) or 1 whole pineapple, sliced
- ½ cup sliced green onions (for garnish)
Instructions
- Combine marinade ingredients in a bowl or Ziploc bag.
- Mix until brown sugar dissolves.
- Marinate chicken thighs for at least 4 hours, preferably overnight.
- Preheat grill to medium-high heat (around 400°F).
- Oil the grates to prevent sticking.
- Grill chicken for 10 minutes without moving.
- Flip chicken and cook for another 10 minutes until the internal temperature reaches 165°F.
- Grill pineapple rings for 3 to 4 minutes on each side until caramelized.
- Brush reserved marinade over chicken before serving.
Notes
For maximum flavor, marinate chicken overnight.
Ensure grill is at proper temperature for effective cooking.
Utilize a meat thermometer to check chicken doneness at 165°F.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Hawaiian
Nutrition
- Calories: 350
- Sugar: 10
- Sodium: 600
- Fat: 15
- Saturated Fat: 4
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 1
- Protein: 30
- Cholesterol: 90