Description
This Hawaiian BBQ chicken recipe blends sweet pineapple, savory soy, and a smoky char to create an island-inspired dish perfect for any night of the week. Grill, bake, or sear it’s flavorful, juicy, and easy to make with simple ingredients.
Ingredients
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2 pounds boneless chicken thighs or breasts
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1 cup pineapple juice (from canned pineapple in juice, not syrup)
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½ cup low-sodium soy sauce
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¼ cup brown sugar
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3 cloves garlic, minced
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1 tablespoon fresh ginger, grated
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1 tablespoon sesame oil (optional)
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Grilled pineapple slices, for serving
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Cooked rice or coconut rice, for serving
Instructions
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In a medium bowl, combine pineapple juice, soy sauce, brown sugar, garlic, ginger, and sesame oil. Stir well.
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Set aside ½ cup of marinade for basting later.
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Place chicken in a large zip-top bag or bowl. Pour remaining marinade over it. Seal and refrigerate for at least 2 hours, or overnight for more flavor.
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Remove chicken from marinade and let it sit at room temperature for 15–20 minutes.
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Grilling Method: Preheat grill to medium-high. Cook chicken 6–7 minutes per side, basting with reserved marinade until internal temp reaches 165°F.
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Oven Method: Preheat oven to 400°F. Place chicken on a foil-lined baking sheet. Bake for 20–25 minutes, brushing with reserved marinade halfway through.
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Stovetop Method: Sear chicken in a hot skillet for 4–5 minutes per side. Cover and cook until done, basting with reserved marinade.
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Serve with grilled pineapple, rice, and your favorite side.
Nutrition
- Serving Size: 1 servings
- Calories: 325
- Sugar: 12g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 18g
- Fiber: 0
- Protein: 35g
- Cholesterol: 90mg