Ingredients:
- 3 pounds boneless, skinless chicken thighs
- 1 cup soy sauce
- 1 cup pineapple juice (or canned pineapple chunks with juice)
- 1 cup packed brown sugar
- 5 garlic cloves, mashed or finely minced
- 1 tablespoon fresh ginger, minced
Directions:
- Make the marinade: In a large bowl, whisk together soy sauce, pineapple juice (or chunks and juice), brown sugar, mashed garlic, and minced ginger until sugar is mostly dissolved.
- Marinate the chicken: Add the chicken thighs to the bowl, making sure they’re fully coated. Cover and marinate in the refrigerator for at least 4 hours or overnight for the best flavor.
- Choose your cooking method:
- Grill: Preheat grill to medium-high heat. Grill chicken for 5–7 minutes per side, basting occasionally with leftover marinade, until nicely charred and cooked through.
- Stovetop: Heat a non-stick or cast iron skillet over medium-high heat. Cook chicken 5–6 minutes per side until browned and internal temp reaches 165°F (75°C).
- Bake: Preheat oven to 400°F (200°C). Place chicken in a baking dish, pour some marinade over top, and bake uncovered for 30–35 minutes.
- Optional glaze: While chicken cooks, bring remaining marinade to a boil in a saucepan. Simmer for 5–7 minutes until slightly thickened (make sure it boils to be food-safe). Brush over the chicken before serving.
- Serve hot: Pair with steamed rice, grilled veggies, or a fresh salad for a complete island-style meal.
Prep Time: 10 minutes (plus 4+ hours marinating) | Cooking Time: 15–35 minutes | Total Time: About 5 hours
Calories per serving: Around 350 | Servings: 6
