Grilled Pineapple Chicken

5 from 1 vote

Pull yourself out of the grilling doldrums with grilled pineapple chicken thighs marinated in pineapple juice, soy sauce, garlic, brown sugar and chili garlic sauce.

Course Dinner, Entree, Main Course

Cuisine American

Prep Time 2

Cook Time 30

Resting Time 15

Servings people

Calories 222kcal

Author Lisa B.

Ingredients

1/4 cup vegetable oil
1 teaspoon minced garlic
1/2 teaspoon ground black pepper
2 tablespoons brown sugar
2 teaspoons chili garlic sauce
1/2 cup soy sauce
1 cup pineapple juice
4 pounds chicken thighs
Pineapple rings optional

Instructions

Combine the marinade ingredients in a medium mixing bowl.
Place the chicken thighs in a large freezer bag. Pour the marinade over the top. Seal the bag and marinate the chicken thighs in the refrigerator for up to two hours.
About 30 minutes before cooking, remove the chicken thighs from the bag and discard the remaining marinade.
Blot any excess moisture from the chicken skin with a paper towel and allow the chicken to air dry at room temperature for about 30 minutes.
Prepare a charcoal or gas grill for medium high heat. Designate a hot side a cool side on your grill. If using charcoal, you will push all your hot coals to one side -- this will be your hot side.
Place the chicken thighs skin side down on the hot side of the grate. Cook for 10 minutes until the chicken skin begins to brown and crisp.
Flip the chicken and move it to the cool side. If using charcoal, this is the side of the grill that does not have hot coal directly underneath.
Grill the chicken for another 10-20 minutes until its internal temperature reaches 160 degrees. Remove the chicken from the grill and allow the meat to rest for 15 minutes before serving.
While the chicken is resting, place the pineapple rings on the hot side of the grill. Grill for 2-3 minutes per side.
Serve the grilled pineapple alongside the chicken thighs.

Video

Notes

Storage. Grilled pineapple chicken should be placed in an airtight container or plastic bag and stored in the refrigerator within two hours of cooking. Consume within four days.

Freezing. Wrap leftover chicken pieces in plastic wrap and a layer of aluminum foil. You could also seal individual servings in a vacuum sealed bag. Consume within three months.

Reheating. Allow chicken pieces to thaw completely in the refrigerator. To prevent the chicken from drying out during reheating, preheat the oven to 250 degrees. Arrange the chicken on a baking sheet and allow them to come up to temperature gradually for one hour.

Nutrition