Hawaiian Pineapple Chicken

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.