Ingredients
Scale
- 2 lb boneless skinless chicken thighs (or breasts)
- ¾ cup pineapple juice
- ⅓ cup low-sodium soy sauce
- 1 tbsp sesame oil
- 2 cloves garlic (minced)
- 1 tbsp fresh ginger (minced)
- 3 tbsp brown sugar
- ½ tsp red pepper flakes
- 3 tbsp chopped fresh cilantro
- 3 green onions (chopped)
- 20 oz can pineapple rings (for grilling)
- Long grain white rice
- Avocado slices
Instructions
- In a mixing bowl, whisk together the pineapple juice, soy sauce, sesame oil, garlic, ginger, brown sugar, red pepper flakes, nutmeg, and chili powder.
- Place the chicken in a resealable bag or dish and pour the marinade over it. Seal and refrigerate for at least 15 minutes (up to 4 hours).
- Preheat your grill to medium-high heat or oven to 400°F (200°C).
- Remove the chicken from the marinade; discard excess marinade.
- Grill for about 5-7 minutes per side or bake for about 20 minutes until cooked through (internal temperature reaches 165°F/75°C).
- Serve over long grain white rice with grilled pineapple rings and garnish with cilantro and green onions.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Grilling/Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 275
- Sugar: 9g
- Sodium: 540mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 27g
- Cholesterol: 90mg