Description

A tropical delight featuring juicy marinated chicken grilled to perfection, glazed with a sweet and tangy pineapple-soy sauce, and garnished with fresh green onions—perfect for BBQs or a family dinner with Hawaiian flair.

Ingredients

2 to 3 lbs chicken thighs or drumsticks
1 cup pineapple juice
1/2 cup soy sauce
1/2 cup brown sugar
1/3 cup ketchup
2 tbsp fresh grated ginger
3 cloves garlic, minced
2 tbsp rice vinegar
1 tbsp sesame oil
3 green onions, chopped (for garnish)
Optional: toasted sesame seeds, red chili slices, fresh pineapple chunks

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Instructions

Whisk together pineapple juice, soy sauce, brown sugar, ketchup, ginger, garlic, rice vinegar, and sesame oil in a large bowl or zip-top bag until well combined.
Add chicken pieces to the marinade, ensuring they’re well coated. Refrigerate for at least 2 hours or overnight for best flavor.
Preheat grill to medium-high heat. Clean and oil the grates.
Remove chicken from marinade, reserving extra marinade for basting. Grill chicken, turning every 4–5 minutes and basting frequently with the reserved marinade (boiled for safety), for 25–30 minutes or until fully cooked.
Let rest briefly, then transfer to a platter. Garnish with green onions, sesame seeds, and optional toppings. Serve hot.

Notes

Use a grill pan or oven if an outdoor grill isn’t available.
Chicken breasts can be substituted but may cook faster; monitor closely and baste often.
Spice it up with sriracha, jalapeño, or red pepper flakes in the marinade.
Marinade can be made up to 3 days ahead and refrigerated.
Great as a rice bowl, slider, or skewer for parties.