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Brueck's Pineapple Chicken Thighs

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So sticky, so juicy, so tender! And the leftovers make for amazing pineapple chicken fried rice.


Yield: 6 servings
 
Prep: 2hours  15minutes 
Cook: 20minutes 
Total: 2hours  35minutes 

Tools For This Recipe
  • Cast iron grill pan or large cast iron skillet

Pineapple Chicken Thighs: Frequently Asked Questions

Can I use chicken breasts?
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.

Which teriyaki sauce do you recommend?
You can use any store-bought brand you prefer but our personal favorite is Soy Vay Veri Veri Teriyaki Marinade and Sauce.

Can I marinade for longer?
We highly recommend staying within the 2-4 hour range. Any longer and it may get too salty (with a slightly weird texture).

What can I do with the leftovers?
The leftovers make for even better pineapple chicken fried rice.

What if I don't have a grill?
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!

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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
  1. In a medium bowl, combine teriyaki sauce, garlic, ginger, sesame oil and 1 1/2 teaspoons pepper.
  2. 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.
  3. Preheat grill to medium high heat.
  4. 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.
  5. Add pineapple to grill, and cook until lightly charred, about 2-3 minutes per side.
  6. Serve immediately, garnished with green onions and sesame seeds, if desired.



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