Please take the time to marinate the chicken; marinating gives the flavors time to mesh together and create a scrumptious flavor. The recipe calls for chicken thighs, I had breasts and used them. FYI: The temperature was 90 F here in Ohio, the day I cooked this meal. The grill setting on my air fryer did a marvelous job!!!
Prep time: 10 minutes
Cook time: 20 minutes
Marinating time: 2 hours
Total time: 2 hours 30 minutes
Servings: 6
INGREDIENTS
- 1 cup pineapple juice
- 2/3 cup soy sauce
- 1/2 cup ketchup
- 1/3 cup packed dark brown sugar
- 1/3 cup dry sherry
- 2 tablespoons apple cider vinegar
- 1 tablespoon grated fresh ginger
- 5 cloves garlic, grated or finely minced (about 1 tablespoon)
- 2 1/2 pounds small, boneless, skinless chicken thighs (8 to 9 small thighs)
- Canola oil for grilling
- 6 (1-inch thick) fresh cored pineapple rings
- Thinly sliced scallions, optional
DIRECTIONS
- Marinate the chicken: in a medium bowl or 4-cup liquid measuring cup, whisk together the pineapple juice, soy sauce, ketchup, brown sugar, sherry, vinegar, ginger, and garlic. Place the chicken in a large resealable zip-lock bag. Pour two cups of the marinade over the chicken and seal to close. Place the bag on a large plate and refrigerate for at least 2 hours or up to 4 hours.
- Remove the chicken from the refrigerator 30 minutes before cooking. Preheat a grill to medium (350°F to 400°F). Remove the chicken from the marinade and pat dry with paper towels; discard the bag with the marinade.
- Brush oil onto the grill grates. Place the chicken on the grill, cover until grill marks appear, about 3 minutes. Flip the chicken and continue to cook until grill marks appear on the second side, about 3 minutes. Flip again and continue to cook, flipping every 2 minutes, until an instant-read thermometer inserted into the thickest part of the thigh reads 135°F, about 4 minutes.
- Brush some of the reserved marinade over the chicken, Cook, flipping and brushing with marinade every 1 to 2 minutes, until the instant-read thermometer reads 165 F to 170 F, about 4 minutes. Remove from the grill and let rest for 10 minutes.
- While the chicken rests, lightly brush oil over the grill grates and increase the temperature to medium-high (400°F to 450°F). Place the pineapple slices on the grill, uncovered, until grill marks appear on both sides and the pineapple starts to caramelize, about 4 minutes, flipping once halfway through.
- Transfer to the plate with the chicken. Garnish with scallions if desired, and serve.
Bon Appétit 😋
