Ingredients
- 2.5–3 lbs chicken thighs (bone in or boneless)
- ½ cup canned pineapple juice (not fresh)
- ½ cup light brown sugar
- ½ cup ketchup
- ⅔ cup soy sauce (low sodium if preferred)
- 2 tablespoons sherry or Chinese cooking wine (or chicken broth as a substitute)
- 1 tablespoon sesame oil (optional)
- 1 inch piece fresh ginger, crushed or grated
- 4–5 cloves garlic, crushed or minced
- Red pepper flakes or sriracha, to taste (optional)
Instructions
- Whisk together pineapple juice, brown sugar, ketchup, soy sauce, sherry, sesame oil, ginger, and garlic. Reserve about ⅓ to ½ of the mixture separately for basting; keep it away from raw chicken.
- Place chicken in a resealable bag or dish and pour remaining marinade over it. Refrigerate for at least 1 hour, up to 8 hours.
- Preheat grill to medium heat.
- Grill chicken, turning every few minutes, for about 20–25 minutes total, until nearly cooked through.
- During the last several minutes, baste repeatedly with the reserved marinade while continuing to turn the chicken.
- Cook until internal temperature reaches at least 165°F (170–175°F for a more tender result with thighs).
- Rest for 5 minutes before serving.
Notes
- Always use canned pineapple juice, not fresh, to avoid a mushy texture.
- Never reuse marinade that touched raw chicken reserve a separate portion before marinating.
- For an oven version, broil on a wire rack, turning and basting every 5 minutes until cooked through and caramelized.
Storage
Refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months. Reheat covered in a 350°F oven to preserve the glaze.
Nutrition Estimate (per serving, approximate)
Calories: 350 | Protein: 28g | Fat: 14g | Carbohydrates: 26g | Sodium: 780mg
Nutrition values are estimates and will vary based on specific ingredients, cuts, and portion sizes used.
