Ingredients
- For the chicken and marinade
- 2 lb (900 g) boneless skinless chicken thighs
- 3/4 cup (180 ml) unsweetened pineapple juice
- 3/4 cup (180 ml) low-sodium soy sauce
- 1/2 cup (100 g) packed brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 4 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1/2 teaspoon black pepper
- For the glaze and serving
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 8 pineapple rings, fresh or canned and drained
- 2 green onions, thinly sliced
- 1 tablespoon sesame seeds
- Neutral oil, for the grill grates
Instructions
1. Mix the marinade: Whisk pineapple juice, soy sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, and black pepper until the sugar mostly dissolves. Reserve 3/4 cup of this clean marinade in a small saucepan for the glaze.
2. Marinate the chicken: Place the chicken thighs in a resealable bag or shallow dish. Pour the remaining marinade over the chicken, seal, and refrigerate for at least 2 hours or up to 8 hours.
3. Make the glaze: Whisk cornstarch with cold water. Bring the reserved clean marinade to a simmer, whisk in the slurry, and cook for 1-2 minutes until glossy and lightly thickened.
4. Heat the grill: Heat an outdoor grill or grill pan to medium heat, about 375°F to 400°F. Oil the grates lightly and let the chicken sit at room temperature for 15 minutes while the grill heats.
5. Grill the chicken: Remove chicken from the used marinade and discard that marinade. Grill the thighs for 5-6 minutes per side, brushing with glaze during the last 2 minutes, until the thickest part reaches 165°F.
6. Grill pineapple and serve: Grill pineapple rings for 1-2 minutes per side until marked. Rest the chicken for 5 minutes, then slice and serve with more glaze, green onions, sesame seeds, and grilled pineapple.