Description
A bright, juicy dish that mixes sweet pineapple with savory grilled chicken, perfect for casual weeknights or gatherings.
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs
- 1/2 cup soy sauce (low-sodium if preferred)
- 1/4 cup brown sugar (packed)
- 1/4 cup ketchup
- 1/4 cup pineapple juice (fresh or canned)
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 large ripe pineapple, cut into rings
- 1 red bell pepper, cut into wide strips
- 1 green bell pepper, cut into wide strips
- 1 red onion, sliced into rings or wedges
- Fresh cilantro leaves for garnish
Instructions
- In a bowl, stir together soy sauce, brown sugar, ketchup, pineapple juice, minced garlic, and grated ginger until the sugar dissolves.
- Place the chicken thighs in a shallow dish or zip-top bag, pour the marinade over them, coat well, cover, and refrigerate for at least 2 hours (or overnight for best flavor).
- Preheat the grill to medium-high (about 375°F).
- Remove the chicken from the marinade and grill for 6–7 minutes per side, until the thickest part reaches 165°F.
- While the chicken cooks, grill the pineapple rings and sliced peppers and onion for 3–4 minutes per side until charred and softened.
- Let the chicken rest for 5 minutes, then slice into thick strips.
- On each plate, layer a grilled chicken piece, a pineapple ring, and a mix of grilled vegetables, then repeat to create a stack.
- Garnish with fresh cilantro and serve warm.
Notes
Use boneless thighs for juiciness. If preferring white meat, chicken breasts can be used but require careful cooking time.
- Prep Time: 120 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 stack
- Calories: 400
- Sugar: 10g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg