Grilled Pineapple-Glazed Chicken with Ginger and Teriyaki

Name: Grilled Pineapple-Glazed Chicken with Ginger and Teriyaki
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 12 oz boneless, skinless chicken thighs; 1/2 cup pineapple juice; 1/4 cup soy sauce; 2 tbsp honey; 1 tbsp, minced fresh ginger; 1 tbsp rice vinegar; 1 tsp garlic powder; 1/2 tsp sesame oil; 1/4 cup pineapple chunks; 2 tbsp sliced green onions

Juicy chicken thighs coated in a sweet-savory pineapple-teriyaki glaze, grilled until caramelized with fresh ginger notes for a tropical main course.

Cuisine: Asian

Category: Grilling

Prep: 30 minutes. Cook: 15 minutes.

Serves 4.

Ingredients

12 oz boneless, skinless chicken thighs
1/2 cup pineapple juice
1/4 cup soy sauce
2 tbsp honey
1 tbsp, minced fresh ginger
1 tbsp rice vinegar
1 tsp garlic powder
1/2 tsp sesame oil
1/4 cup pineapple chunks
2 tbsp sliced green onions

Instructions

Step 1: Whisk together 1/2 cup pineapple juice, 1/4 cup soy sauce, 2 tbsp honey, 1 tbsp minced fresh ginger, 1 tbsp rice vinegar, 1 tsp garlic powder, and 1/2 tsp sesame oil until the honey dissolves completely.
Step 2: Place 12 oz boneless, skinless chicken thighs in a shallow dish and pour the marinade over them, turning to coat evenly. Let marinate for 30 minutes at room temperature.
Step 3: Preheat grill to medium-high (375°F). Remove chicken from marinade, reserving the marinade, and grill for 6-7 minutes per side, basting occasionally with the reserved marinade until the internal temperature reaches 165°F and the glaze is golden-brown.
Step 4: Let rest 5 minutes, then slice and serve topped with 1/4 cup pineapple chunks and 2 tbsp sliced green onions.