Description
This cozy recipe features smoky grilled chicken thighs topped with a sweet pineapple glaze and served on soft rolls for a comforting meal.
Ingredients
- 4 boneless skinless chicken thighs (about 1 1/2 pounds)
- 1 cup pineapple juice
- 1/4 cup brown sugar, packed
- 1/4 cup low-sodium soy sauce
- 2 tablespoons ketchup
- 1 tablespoon rice vinegar
- 2 teaspoons grated fresh ginger
- 2 garlic cloves, minced
- 2 tablespoons vegetable oil
- 1/4 teaspoon freshly ground black pepper
- 8 small Hawaiian-style rolls or brioche buns
- 8 thin pineapple slices, grilled or canned (drained)
- 1 cup shredded cabbage or mixed greens
- 2 tablespoons chopped fresh cilantro (optional)
- 1 tablespoon toasted sesame seeds (optional)
Instructions
- Marinate the chicken (at least 30 minutes; up to 4 hours): In a bowl, whisk together pineapple juice, brown sugar, soy sauce, ketchup, rice vinegar, ginger, garlic, and oil. Reserve 1/4 cup of the marinade for basting and set aside. Place chicken thighs in a resealable bag or shallow dish and pour the remaining marinade over them. Seal and refrigerate.
- Preheat your grill to medium-high heat (about 400°F) or heat a grill pan over medium-high stove heat. Lightly oil the grill grates.
- Grill chicken 4–6 minutes per side, brushing with reserved marinade during the last 2–3 minutes. Cook until internal temperature reaches 165°F. While chicken rests for 5 minutes, grill pineapple slices until they have char marks (about 1–2 minutes per side).
- Assemble the stacks: Slice rolls in half and toast lightly. Layer bottom half with shredded cabbage, place a grilled chicken thigh, top with a pineapple slice, sprinkle cilantro and sesame seeds, and crown with the top bun. Serve warm.
Notes
Use a meat thermometer to ensure chicken is fully cooked, and let it rest for juiciness. For added flavor, incorporate smoked paprika or sriracha in the marinade.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian