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Method
- 1.Season chicken all over with salt and pepper and place in a large bowl. In a medium bowl, whisk to combine pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, Sriracha, garlic, and ginger.
- 2.Pour marinade over chicken and cover with plastic wrap. Marinate in the refrigerator for at least 1 hour, or up to 6 hours.
- 3.Heat grill or grill pan over medium heat. Add pineapple and cook, turning occasionally, until charred on all sides, 10 to 15 minutes.
- 4.Meanwhile, remove chicken from marinade, then bring marinade to a boil in a medium sauce pan over high heat. Boil until it is the consistency of a thin barbecue sauce, about 9 minutes.
- 5.When pineapple is done cooking, remove from grill and add chicken. Cook, turning occasionally and basting with sauce, until chicken is cooked through, about 20 minutes in total.
- 6.Serve pineapple and grilled chicken together, garnished with green onions.
Ingredients
- 4lbs skinless chicken breasts or thighs
- 1 cup pineapple juice
- 1 pineapple, cut into wedges
- 30g brown sugar
- 60ml ketchup
- 1 tablespoon sriracha sauce
- 60ml low-sodium chicken broth
- 3 cloves garlic, minced
- 2 tablespoon freshly grated ginger
- 2 spring onions, thinly sliced
- Low-sodium soy sauce
Allergens
- Soy
