Hawaiian Pineapple Chicken at The Little Shop of Olive Oils

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 23 minutes per side until caramelized. Set aside.
  • Remove chicken from marinade and grill 56 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.
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