Hawaiian BBQ Chicken (Print Version)

# Ingredients:

→ Chicken

01 - 2 lb chicken thighs or boneless, skinless breasts
02 - 3 tablespoons fresh cilantro, chopped (for garnish)
03 - 3 green onions, chopped (for garnish)

→ Hawaiian BBQ Marinade

04 - 20 oz can pineapple rings + 3/4 cup pineapple juice
05 - 1/3 cup soy sauce (low sodium preferred)
06 - 1 tablespoon sesame oil
07 - 2 cloves garlic, minced (or 1 teaspoon garlic powder)
08 - 1 tablespoon fresh ginger, minced
09 - 3 tablespoons brown sugar
10 - 1/3 cup ketchup
11 - 2 teaspoons tomato paste
12 - 1/2 teaspoon red pepper flakes
13 - 1/2 teaspoon nutmeg
14 - 1/4 teaspoon chili powder

→ Optional Sides

15 - Long grain white rice
16 - Avocado slices

# Instructions:

01 - In a large bowl, whisk together all marinade ingredients until well combined. Set aside.
02 - Pat the chicken dry and place it in a large ziplock bag or deep bowl. Pour half of the marinade over the chicken, ensuring it's well coated. Cover and refrigerate for at least 20 minutes, or up to 24 hours. Reserve the remaining marinade in the fridge for basting.
03 - Preheat the grill to medium heat. Clean and oil the grates to prevent sticking.
04 - In a small saucepan, bring the reserved marinade to a simmer over medium heat. Let it cook for 5-10 minutes until slightly thickened.
05 - Place marinated chicken on the preheated grill, discarding any leftover marinade from the bag. Cook for about 3 minutes per side, flipping until internal temperature reaches 165°F (75°C). Baste both sides with the thickened marinade while grilling. Total cook time is about 8-10 minutes per side.
06 - Add the pineapple rings to the grill during the last 4 minutes of cooking. Grill until slightly caramelized.
07 - Let the chicken rest for 5 minutes before serving. Garnish with fresh cilantro and green onions. Serve over rice or enjoy on its own!
08 - Preheat air fryer to 350°F (175°C). Place chicken in a single layer and cook for 15-18 minutes, basting halfway through. Ensure chicken reaches 165°F before serving.
09 - Preheat oven to 375°F (190°C). Place chicken on a non-stick baking sheet and bake for 16-18 minutes, basting with thickened marinade halfway through. Warm pineapple rings in a skillet or serve them at room temperature.

# Notes:

01 - Use a digital thermometer to ensure chicken is cooked perfectly at 165°F (75°C).
02 - Taste and adjust the marinade before using it to ensure the right balance of sweetness and saltiness.
03 - Leftovers can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 2 months.

Back