Pineapple Chicken Thighs
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So sticky, so juicy, so tender! And the leftovers make for amazing pineapple chicken fried rice. SO STINKING GOOD!
With the summer heat rolling in, I will very much be firing up the grill for these epic pineapple chicken thighs all season long.
So juicy and tender, these bad boys are complemented by charred pineapple rounds that you can throw on the grill the last few minutes of cooking the chicken, giving you that perfect combination of sweet and savory.
Serve over rice. Serve over a salad. Serve over a wrap. The possibilities are endless here. And they are all so good. So sticky, so finger-licking amazing. You may need some napkins off to the side here.
Tools For This Recipe
Cast iron grill pan or large cast iron skillet
Pineapple Chicken Thighs: Frequently Asked Questions
Yes, chicken breasts can absolutely be used here but chicken thighs have more dark meat and a higher fat content which will yield juicier, more flavorful chicken when thrown on the grill.
You can use any store-bought brand you prefer but our personal favorite is Soy Vay Veri Veri Teriyaki Marinade and Sauce.
We highly recommend staying within the 2-4 hour range. Any longer and it may get too salty (with a slightly weird texture).
The leftovers make for even better pineapple chicken fried rice.
No grill, no problem. A cast iron grill pan or a large cast iron skillet will work beautifully here, especially during those winter months when it’s too cold to grill out!
Pineapple Chicken Thighs
Ingredients
- 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
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.
Did you make this recipe?
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The reason the texture gets weird if it stays marinating too long is because of the fresh ginger. If you omit and use powdered ginger you can marinate for longer. 🙂
No grill. How could this be cooked in the oven?
We made for lunch. Def a keeper.
I made this with a few tweaks. I used coconut aminos and a little water (to cut the saltiness) instead of soy sauce, and I used WAY more ginger and garlic than the recipe calls for. I omitted the salt, pepper, and canola oil. I added cayenne powder and Chinese 5 Spice powder. It turned out incredible!! Also, it had been years since I’d grilled fresh pineapple, and I’d forgotten how amazing it tastes! My husband and I thoroughly enjoyed this meal!
If you happen to see this comment, I’d love to know how much cayenne and 5 spice you added? I really like the sound of your changes!
Like most everything I cook, I just winged it instead of measuring. I made this basic recipe again but with pork tenderloin this time, and I added a generous pour of sesame oil. I cooked the tenderloin on a pre-heated stainless steel griddle on my grill until it was still just barely pink inside. OMG!! It was amaaazing!!
Now this was some good eating, I did add some spice to mine as I like my food a little on the spicy side but the pineapple evened it out just right, Thanks for sharing
These are sooooooo good – second only to the Cilantro Lime thighs. All I have to do is tell my husband it’s a Butters’s Mom recipe and he knows it will be good. These blew everyone away. I’ve shared the recipe so many times.
Oh my…. Great tasty dish. Highly recommended. I’ve never had grilled fresh pineapple, oh my what a treat! BUT be careful with the garlic! I bought a huge garlic head at the farmers market. I used 3 cloves of large pieces…woo too much. Also, the outside grill ran out of propane so I used the flat hot plate on the stove. It turned out great but boy does my house smell of the garlic!
Great Recipe
Will try on grill