Grilled Pineapple Teriyaki Chicken
Juicy grilled chicken thighs marinated in a homemade teriyaki glaze and served alongside caramelized fresh pineapple rings, bringing a sweet-savory Hawaiian cookout flavor to any backyard. Plan ahead: marinate for at least 1 hour.
Ingredients
- 2 lbs boneless skinless chicken thighs
- 1/3 cup soy sauce
- 1/4 cup mirin (or dry sherry)
- 1/4 cup brown sugar
- 4 cloves garlic cloves, minced
- 1 tsp fresh ginger, grated
- 2 tsp toasted sesame oil
- 2 tsp cornstarch
- 8 rings fresh pineapple rings (3/4 inch thick)
- 2 cups cooked jasmine rice
- 4 scallions, thinly sliced
- 2 tsp sesame seeds
Instructions
-
1
In a small saucepan over medium heat, whisk together 1/3 cup soy sauce, 1/4 cup mirin (or dry sherry), 1/4 cup brown sugar, 4 cloves minced garlic cloves, 1 tsp grated fresh ginger, and 2 tsp toasted sesame oil. Bring to a gentle simmer. Mix 2 tsp cornstarch with 2 teaspoons of cold water and stir into the sauce. Cook for 1-2 minutes until thickened. Remove from heat and cool slightly. Reserve half the teriyaki sauce for basting; set aside the other half for serving.
-
2
Place 2 lbs boneless skinless chicken thighs in a zip-lock bag or shallow dish. Pour the basting portion of teriyaki sauce over the chicken, seal, and refrigerate for at least 1 hour.
-
3
Preheat grill to medium-high heat (about 400 degrees F). Clean and oil the grates.
-
4
Remove the chicken from the marinade. Grill for 6-8 minutes per side, brushing with reserved basting sauce during the last 2 minutes. Cook until the internal temperature reaches 165 degrees F (74 degrees C).
-
5
While the chicken rests, grill 8 rings fresh pineapple rings (3/4 inch thick) for 2-3 minutes per side until caramelized with visible grill marks.
-
6
Slice the chicken and serve over 2 cups cooked jasmine rice with grilled pineapple. Drizzle with the reserved serving sauce and garnish with 4 thinly sliced scallions and 2 tsp sesame seeds.