Description
Juicy tropical chicken with caramelized pineapple rings straight from the grill? This is the recipe that’ll make your summer cookouts legendary.
Ingredients
Scale
- 2 lbs (900g) boneless, skinless chicken thighs, trimmed
- 1 fresh pineapple, peeled, cored, and cut into 1-inch rings
- 1/4 cup (60ml) low-sodium soy sauce
- 3 tablespoons (45ml) honey
- 2 tablespoons (30ml) pineapple juice
- 2 tablespoons (30ml) olive oil
- 3 cloves garlic, minced
- 1 tablespoon (15g) fresh ginger, grated
- 2 teaspoons (10ml) sriracha sauce
- 1/4 cup (15g) fresh cilantro, chopped, for garnish
- 2 green onions, thinly sliced, for garnish
- 1 lime, cut into wedges, for serving
Instructions
- Whisk together soy sauce, honey, pineapple juice, olive oil, garlic, ginger, and sriracha in a bowl. Reserve 1/4 cup for basting. Pour remaining marinade over chicken in a resealable bag. Refrigerate for at least 2 hours or overnight.
- Preheat grill to medium-high heat (400°F/204°C). Create a two-zone fire with direct high heat and indirect medium heat areas.
- Remove chicken from marinade, letting excess drip off. Discard used marinade. Grill chicken on direct heat for 3-4 minutes per side until grill marks form, then move to indirect heat and cook 5-7 minutes until internal temperature reaches 165°F (74°C). Brush with reserved marinade during the final minutes.
- Grill pineapple rings on direct heat for 2-3 minutes per side until caramelized with grill marks.
- Arrange chicken and pineapple on a platter. Garnish with cilantro and green onions. Serve with lime wedges.