Ingredients
Scale
- 4 pounds of boneless (skinless chicken thighs or breasts)
- 1 cup of pineapple juice (unsweetened)
- ½ cup of soy sauce
- ½ cup of brown sugar
- ⅓ cup of ketchup
- ¼ cup of chicken broth
- 2 teaspoons of freshly grated ginger
- 1 ½ teaspoons of minced garlic
- sliced green onions for topping
Instructions
- In a medium bowl, combine 1 cup of unsweetened pineapple juice, ½ cup of soy sauce, ½ cup of brown sugar, ⅓ cup of ketchup, ¼ cup of chicken broth, 2 teaspoons of freshly grated ginger, and 1 ½ teaspoons of minced garlic, whisking together thoroughly.
- Set aside 1 cup of the sauce for basting, and combine the remaining sauce with 4 pounds of boneless, skinless chicken thighs in a ziplock bag for marination. Allow it to marinate for at least 3 hours or, for best results, overnight.
- Once the marination process is complete, set your grill to medium heat. Cook the chicken with the lid closed for 6-8 minutes per side, or until the chicken is no longer pink and reaches an internal temperature of 165 degrees Fahrenheit. In the last 5 minutes, occasionally baste the chicken with the reserved marinade. If you wish, garnish with sliced green onions before serving.
Notes
Nutrition Information (Per Serving):
- Calories: 330 kcal
- Total Fat: 18g
- Saturated Fat: 4g
- Trans Fat: 0g
- Cholesterol: 75mg
- Sodium: 650mg
- Total Carbohydrates: 12g
- Dietary Fiber: 1g
- Sugars: 10g
- Protein: 30g
- Vitamin A: 10% DV
- Vitamin C: 15% DV
- Calcium: 4% DV
- Iron: 10% DV
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Hawaiian