
Hawaiian Pineapple Chicken
Share
Ingredients (Serves 4):
- 4 boneless, skinless chicken thighs or breasts
- 1 fresh pineapple, peeled, cored, and sliced into rings
- 2 green onions, sliced for garnish
- Cooked white rice, for serving
For the Marinade/Glaze:
- ¼ cup Pineapple Balsamic Vinegar
- 2 tbsp soy sauce
- 2 tbsp honey or brown sugar
- 2 tbsp Garlic Olive Oil (or regular EVOO)
- 1 clove garlic, minced
- 1 tsp fresh grated ginger (optional)
- Pinch of red pepper flakes (optional)
Instructions:
- In a bowl or zip-top bag, combine pineapple balsamic, soy sauce, honey, garlic olive oil, garlic, ginger, and red pepper flakes. Add chicken and marinate for at least 1 hour (or up to overnight in the fridge).
- Heat grill or grill pan over medium-high heat. Lightly brush pineapple rings with oil and grill for 2–3 minutes per side until caramelized. Set aside.
- Remove chicken from marinade and grill 5–6 minutes per side, or until cooked through and nicely glazed. If desired, simmer the remaining marinade in a small saucepan until slightly thickened and use as a glaze.
- Plate chicken over rice, top with grilled pineapple, and sprinkle with green onions. Drizzle with extra glaze if desired.