Pineapple Chicken Thighs
This post may contain affiliate links. Please see our privacy policy for details.
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?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!