So sticky, so juicy, so delicate! And the leftovers produce amazing rice fried chicken and pineapple chicken. So smelly good!

Pineapple chicken thighs - so sticky, so juicy, so soft! And the leftovers produce amazing rice fried chicken and pineapple chicken. So smelly good!

With the summer heat rolling in, I will very much put the grill on hold for these epic pineapple chicken thighs throughout the season. So juicy and mellow, these bad whites complement charred pineapple circles (which can be tossed on the grill in the final minutes of chicken cooking), giving you that perfect combination of sweet and savory.

Do not have a grill? not to worry. These work beautifully on a Cast iron grill pan also.

Pineapple chicken thighs - so sticky, so juicy, so soft! And the leftovers produce amazing rice fried chicken and pineapple chicken. So smelly good!

Teriyaki sauce

You can use any brand bought in the store that you prefer but my personal favorite is Marinade and Soy Wei Sauce, Veri and Teriyaki.

Marinade

I highly recommend staying within 2-4 hours. More and it may be too salty (with a strange texture).

Leftovers

Not sure if you have any but if so, the leftovers improve even more Fried pineapple chicken.

Pineapple chicken thighs - so sticky, so juicy, so soft! And the leftovers produce amazing rice fried chicken and pineapple chicken. So smelly good!

Pineapple chicken thighs

yield: 6 servings

Preparation time: 2 hours 15 minutes

Cooking time: 20 minutes

Total time: Two hours 35 minutes

So sticky, so juicy, so delicate! And the leftovers produce amazing rice fried chicken and pineapple chicken. So smelly good!

Pineapple chicken thighs

2 hours 15 minutes20 minutes

Chonga Ree

Component:

  • 2/3 cup teriyaki sauce
  • 3 cloves garlic, chopped
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon roasted sesame oil
  • Kosher salt and freshly ground black pepper to taste
  • 2 pounds of boneless and skinless chicken thighs
  • 1 large pineapple, peeled and cut into 3/4 inch thick circles
  • 3 tablespoons canola oil
  • 2 green onions, thinly sliced
  • 2 teaspoons roasted sesame seeds

Arrival instructions:

  1. TERIAKI MIXTURE: In a medium bowl, mix teriyaki sauce, garlic, ginger, sesame oil and 1 1/2 teaspoons pepper.
  2. In a liter-sized ziplock bag or large bowl, combine chicken and TERIYAKI MIXTURE; Soak for at least 2 to 4 hours, turning the bag over occasionally. Drain the chicken from the marinade.
  3. Heat the grill to medium-high heat.
  4. Brush chicken and pineapple circles with canola oil; Season with salt and pepper, to taste. Add chicken to the grill and cook, turning occasionally, until the chicken is completely cooked, reaching an internal temperature of 165 degrees Fahrenheit, about 10 minutes.
  5. Add pineapple to the grill, and cook until lightly browned, about 2-3 minutes on each side.
  6. Serve immediately, garnished with green onions and sesame seeds, if desired.