Pineapple Chicken Thighs

Name: Pineapple Chicken Thighs
Prep time: 2 h 15 min
Cook time: 20 min
Total time: 2 h 35 min
Yield: 6 servings
Ingredients: ⅔ cup Teriyaki sauce; 3 cloves garlic; 1 tablespoon freshly grated ginger; 1 tablespoon toasted sesame oil; Kosher salt and freshly ground black pepper; 2 pounds boneless skinless chicken thighs; 1 large pineapple; 3 tablespoons canola oil; 2 green onions; 2 teaspoons toasted sesame seeds

User Reviews

5.0

21 reviews

Excellent

Prep Time
2 hrs 15 mins
Cook Time
15 mins
Total Time
2 hrs 35 mins
Servings
6 servings
Course
Main Course
Cuisine
Asian, American, International

Pineapple Chicken Thighs

Iris Warren

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So sticky, so juicy, so tender! And the leftovers make for amazing pineapple chicken fried rice. SO STINKING GOOD!

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Ingredients

Servings

⅔ cup Teriyaki sauce
3 cloves garlic minced
1 tablespoon freshly grated ginger
1 tablespoon toasted sesame oil
Kosher salt and freshly ground black pepper to taste
2 pounds boneless skinless chicken thighs
1 large pineapple peeled and cut into 3/4-inch-thick rounds
3 tablespoons canola oil
2 green onions thinly sliced
2 teaspoons toasted sesame seeds

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Instructions

In a medium bowl, combine teriyaki sauce, garlic, ginger, sesame oil and 1 1/2 teaspoons pepper.
In a gallon size Ziploc bag or large bowl, combine chicken and teriyaki mixture; marinate for at least 2 hours to 4 hours, turning the bag occasionally. Drain the chicken from the marinade.
Preheat grill to medium high heat.
Brush chicken and pineapple rounds with canola oil; season with salt and pepper, to taste. Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes.
Add pineapple to grill, and cook until lightly charred, about 2-3 minutes per side.
Serve immediately, garnished with green onions and sesame seeds, if desired.