Hawaiian Chicken with Grilled Pineapple

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Wow, I can’t believe it’s already September! I feel like I’m travelling through this year in light-speed. Pretty soon it will be fall, and I can start using my favorite appliance: the oven!

As much as I love my oven, I’m not ready to give up on grilling season just yet. How else could I make amazing recipes like this Hawaiian Chicken with Grilled Pineapple? Feast your eyes . . .

Hawaiian Chicken with Grilled Pineapple

Infused with teriyaki and pineapple flavors, the chicken is the perfect combination of sweet and savory. Grilling the pineapple caramelizes the natural sugars in the fruit which adds amazing flavor to this dish.

A thick teriyaki sauce works best in this recipe. I used a Kona Coast teriyaki sauce that was chock-full of sesame seeds (yum!).

3/4 cup teriyaki sauce with sesame seeds
1/2 cup pineapple juice
1/3 cup low sodium soy sauce
1/4 cup brown sugar
1 clove of garlic, minced
1/4 teaspoon black pepper
2 pounds boneless, skinless chicken thighs
1 can sliced pineapple

Whisk together the teriyaki sauce, pineapple juice, soy sauce, brown sugar, garlic, and pepper.

Put the chicken in a large zip-top bag, or a large bowl. Pour the marinade over the chicken and toss to ensure that the chicken is thoroughly coated. Let the chicken marinate in the refrigerator for at least 2 hours, or overnight.

Preheat the grill to medium-high heat.

Remove the chicken from the marinade, and pour the marinade into a small saucepan.

Grill the chicken for 6-8 minutes per side. While the chicken is cooking, bring the marinade to a boil and cook for about 3-5 minutes over high heat, stirring occasionally. (Note: if you want the sauce to be thicker, continue cooking until the sauce is reduced to the desired consistency.)

When the chicken is almost done, add the sliced pineapple to the grill, and cook for about 1-2 minutes per side.

Serve the chicken and grilled pineapple with the sauce drizzled over the top, alongside rice and your favorite veggie. Enjoy!

Adapted from LWSL.

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Teriyaki Chicken

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This is a great recipe for those of you who need to add some flavor to your usual chicken and rice dinner. The homemade teriyaki sauce is a cinch to make and tastes much better than the bottled stuff that has disappeared to the back of your fridge. Most of the cooking is done in the oven, so not only does the chicken come out nice and tender, but you get more free time too!

1 tablespoon cornstarch
1 tablespoon cold water
1/4 cup white sugar
1/4 cup brown sugar
1/2 cup soy sauce (I prefer low-sodium)
1/4 cup cider vinegar
1 clove garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
6 bonless, skinless chicken thighs

Preheat the oven to 425 degrees and line a 13×9 baking dish with foil.

Add the cornstarch, water, white sugar, brown sugar, soy sauce, cider vinegar, garlic, ginger, and pepper to a small saucepan, over medium heat. Stir frequently until the sauce begins to simmer. Reduce the heat to low and continue simmering, stirring frequently, until the sauce begins to thicken.

Place the chicken in the baking dish and then pour half of the sauce over the chicken. Cover the baking dish with foil and bake in the preheated oven for 30 minutes.

Remove the baking dish from the oven and discard the foil cover. Remove any accumulated liquid from the baking dish using a turkey baster or a large spoon (this will help the teriyaki sauce stick to the chicken). Pour the remaining sauce over the chicken and return the baking dish to the oven (uncovered this time). Continue baking for 30 minutes. Serve with rice and your favorite green veggie.

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