Ingredients
- 120 ml canned pineapple juice (do not use fresh pineapple juice)
- 120 ml soy sauce
- 2 tbsp vegetable oil
- 120 g light brown sugar
- 60 ml rice vine vinegar or apple cider vinegar
- 1 tbsp fresh lime juice
- 1 tbsp finely minced garli
- 2 tsp finely minced ginger
- 4 chicken breasts or 8-10 chicken fillets
- Optional: red pepper flakes or Sriracha
Instructions
- In a large mixing bowl, combine the pineapple juice, soy sauce, brown sugar, vinegar, vegetable oil, lime juice, garlic, and ginger. Mix until the sugar is fully dissolved.
- Put the chicken thighs in a resealable plastic bag and pour the marinade over them. Remove as much air from the bag as possible and securely seal the bag. Massage the marinade into the chicken so that the chicken is completely coated.
- Transfer the chicken to the refrigerator to marinate for at least 1 hour or up to overnight.
- When ready to cook, remove the chicken from the refrigerator 30 minutes before cooking. Clean the grill grates and brush with oil or spray with non-stick cooking spray, then preheat the grill to medium- high heat.
- Remove the chicken thighs from the marinade and grill them for 5-7 minutes per side or until the internal temperature reaches 73°C.
- Once the chicken is cooked, remove it from the grill and let it rest for 5 minutes.
- Serve with cooked rice, grilled pineapple and sliced green onions if desired.
WINE PAIRING: SUMMERWÁˆIN, 2023, LES VIGNERONS DE DOMAINES VINSMOSELLE, ROSÉ WINE
