Ingredients
- 1.5–2 lbs boneless, skinless chicken thighs or breasts (or bone in pieces of choice)
- ¾ cup pineapple juice (canned or fresh)
- ½ cup BBQ sauce
- ¼ cup soy sauce (low sodium if preferred)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon brown sugar (optional)
- 1 teaspoon sesame oil (optional)
- Fresh pineapple slices, for grilling (optional)
Instructions
- Whisk together pineapple juice, BBQ sauce, soy sauce, garlic, ginger, brown sugar, and sesame oil. Set aside about ⅓ of the mixture for basting; keep it separate from the raw chicken.
- Place chicken in a resealable bag or dish and pour the remaining marinade over it. Refrigerate for at least 30 minutes, up to 8 hours.
- Preheat grill to medium high (400–450°F).
- Remove chicken from marinade (discard used marinade) and grill 5–7 minutes per side for boneless cuts, adjusting for thickness and cut.
- During the final few minutes, baste with the reserved marinade.
- Grill until internal temperature reaches 165°F. If using, grill pineapple slices alongside during the last 3–4 minutes.
- Rest chicken for 5 minutes before serving.
Notes
- Never reuse marinade that touched raw chicken always reserve a separate portion before marinating.
- Bone in cuts will need a longer, gentler cook time than boneless pieces.
- For an oven version, bake at 400°F for 20–25 minutes, then broil briefly to develop char.
Storage
Refrigerate in an airtight container within 2 hours of cooking; use within 3–4 days, or freeze for up to 3 months. Reheat gently in a skillet or oven to preserve texture.
Nutrition Estimate (per serving, approximate)
Calories: 310 | Protein: 32g | Fat: 9g | Carbohydrates: 22g | Sodium: 690mg
Nutrition values are estimates and will vary based on specific ingredients, cuts, and portion sizes used.
