Hawaiian Turned Chicken
A juicy, flavorful chicken dish marinated in a delightful mix of pineapple juice, ginger, soy sauce, and garlic, perfect for quick weeknight dinners.
Ingredients
Marinade
- 1/2 cup pineapple juice Use fresh if possible; canned is fine.
- 1/4 cup soy sauce Use low-sodium if desired.
- 1 tablespoon ginger, minced Adds brightness.
- 1 tablespoon brown sugar Can substitute with honey.
- 1 tablespoon garlic, minced
- 1 tablespoon sesame oil Provides nuttiness.
- to taste pinch Salt and pepper Adjust according to preference.
Chicken
- 4 pieces chicken thighs or breasts Thighs provide more flavor; breasts are leaner.
Garnish
- to taste garnish Green onions Chopped, for serving.
Instructions
Preparation
- In a bowl, mix together pineapple juice, soy sauce, ginger, brown sugar, garlic, sesame oil, salt, and pepper to create the marinade.
- Place the chicken in a large resealable bag or dish and pour the marinade over it. Refrigerate for at least 1 hour, preferably overnight.
Cooking
- Preheat the grill to medium-high heat or preheat oven to 425°F if cooking in the oven.
- Remove the chicken from the marinade and discard the marinade.
- Grill the chicken for about 6-8 minutes per side, or until cooked through and juices run clear.
- Garnish with chopped green onions and serve hot.
Notes
For best texture, serve immediately. Leftovers can be kept in the fridge for up to 4 days. Can be reheated gently with a splash of water or pineapple juice.