Go Back
–+ servings
Pineapple Chicken Thighs

Pineapple Chicken Thighs

Yield: 6 servings
Prep: 2 hours 15 minutes
Cook: 20 minutes
Total: 2 hours 35 minutes
So sticky, so juicy, so tender! And the leftovers make for amazing pineapple chicken fried rice. SO STINKING GOOD!
5 stars (7 ratings)

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.