Ingredients

For the chicken:

• 2-3 lbs boneless chicken thighs or chicken breasts (halved lengthwise for even cooking)

• Salt and pepper to taste

For the pineapple marinade/glaze:

• 1 cup pineapple juice (fresh or canned)

• ¾ cup low-sodium soy sauce

• ⅓ cup brown sugar, packed

• 3 cloves garlic, minced

• 1 tbsp fresh ginger, grated

• 2 tbsp ketchup

• 1 tbsp sesame oil

• 1 tbsp fish sauce (optional)

• 1 tsp chili-garlic paste or red pepper flakes

• ½ tsp Chinese five-spice (optional)

For grilling:

• 1 fresh pineapple, cored and sliced into rings

• 2 tbsp olive oil for brushing

• Green onions, sliced for garnish

For the glaze:

• 2 tbsp cornstarch

• 2 tbsp water

Instructions

Prepare the marinade:

1. Whisk together pineapple juice, soy sauce, brown sugar, garlic, ginger, ketchup, sesame oil, fish sauce, chili-garlic paste, and Chinese five-spice in a large bowl until brown sugar dissolves.

2. Reserve ½ cup of the marinade in the refrigerator to use for basting and making glaze later.

Marinate the chicken:
3. Place chicken in a large zip-top bag and pour remaining marinade over it, ensuring all pieces are well coated.
4. Marinate in refrigerator for at least 4 hours or preferably overnight for maximum flavor.
5. Remove chicken from refrigerator 30 minutes before grilling to bring to room temperature.

Prepare the grill:
6. Preheat grill to medium-high heat (about 400°F) and clean and oil the grates.
7. Remove chicken from marinade and discard used marinade.

Grill the chicken:
8. Grill chicken for 6-8 minutes per side, depending on thickness, until internal temperature reaches 165°F.
9. During the last 3-4 minutes, baste chicken liberally with the reserved marinade for extra flavor and caramelization.
10. Let chicken rest for 5 minutes under foil after grilling.

Grill the pineapple:
11. Brush pineapple rings with olive oil and grill for 2-3 minutes per side until caramelized with nice grill marks.

Make the glaze:
12. Bring reserved marinade to a boil in a small saucepan and simmer for 5-10 minutes to reduce.
13. Mix cornstarch with water to create a slurry, then whisk into the simmering marinade.
14. Cook for 2-3 minutes until thickened into a glossy glaze.

Serve:
15. Slice chicken and arrange on plates with grilled pineapple rings.
16. Drizzle with pineapple glaze and garnish with sliced green onions.

Pro Tips

• Use chicken thighs for juicier, more flavorful results that won’t dry out on the grill

• Don’t skip the marinating time – the longer marination allows the flavors to penetrate the meat

• Reserve marinade separately before adding raw chicken to avoid cross-contamination

• Baste frequently during the last few minutes for maximum caramelization