Description
This dish is a celebration of the rich and harmonious flavors that Hawaiian cuisine is renowned for.
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs or breasts
- 1/2 cup pineapple juice (fresh preferred)
- 1/3 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons ketchup
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon sesame oil
- 1/4 teaspoon black pepper
- 1 fresh pineapple, cut into rings and grilled
- 4 cups cooked jasmine rice
- 2 tablespoons unsalted butter (optional)
- 1 teaspoon toasted sesame seeds
- 2 tablespoons finely chopped green onions or cilantro
- 1/4 cup reserved marinade
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Begin by creating a flavorful marinade that will infuse your chicken with sweetness and depth. In a large mixing bowl, whisk together the pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, honey, minced garlic, grated ginger, sesame oil, and black pepper until the sugar dissolves and the mixture is well combined. Remember to reserve 1/4 cup of this marinade for glazing later. Place the chicken thighs or breasts into the marinade, ensuring they are well-coated. Cover the bowl and let the chicken marinate in the refrigerator for at least two hours—or overnight if you have the time. This resting period really helps enhance the flavors.
- Once your chicken has marinated to perfection, it’s time to cook! Preheat your grill or skillet to medium-high heat, aiming for around 400°F. Lightly oil the grill grates to prevent the chicken from sticking. Proper preheating is key here, as it will help achieve those beautiful grill marks and a lovely char on the chicken. While your grill heats up, also prepare your pineapple rings by cutting them into thick slices.
- Once everything is preheated, it’s time to grill! Place the marinated chicken on the grill and cook for approximately 5-6 minutes on each side. Keep an eye on the temperature using your food thermometer to ensure it reaches 165°F internally. Make sure to occasionally baste the chicken with the reserved marinade for an extra layer of flavor. At this point, also add the pineapple rings to the grill. Grill them for about 1-2 minutes on each side until they are golden and have beautiful grill marks. This caramelization enhances the natural sweetness of the pineapple, adding a delicious touch to your dish.
- While your chicken and pineapple are grilling, it’s a great time to make the glaze. In a small saucepan, combine reserved marinade with cornstarch and water. Whisk until smooth and bring to a simmer over medium heat. Continue to stir until the sauce thickens and becomes glossy. This glaze will enhance the dish further when drizzled over your chicken. In another pot, warm your cooked jasmine rice. For added richness, feel free to mix in some unsalted butter and fluff it with a fork.
- Now it’s time to bring your dish together! Start by layering the warm jasmine rice onto a plate. Next, take your beautifully grilled chicken and place it on top of the rice. Drizzle the thickened glaze over the chicken generously. Finally, crown your stack with the grilled pineapple ring, adding a touch of elegance to your dish. For an extra finishing touch, sprinkle with toasted sesame seeds and garnish with finely chopped green onions or cilantro.
Notes
Marinating overnight truly enhances the chicken’s flavor. Adjust the sweetness by varying the amount of brown sugar or honey based on your taste preference.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner
Nutrition
- Calories: 600 kcal
- Sodium: 900 mg
- Protein: 40 g