Description
A delightful dish bursting with flavors of pineapple, ginger, and garlic, perfect for busy weeknights and special occasions.
Ingredients
Scale
- 1.3 lbs chicken thighs, boneless and skinless
- 2 tbsp ketchup
- 3 tbsp agave
- 4 tbsp rice vinegar
- 4 tbsp canned pineapple juice
- 1 tbsp sesame oil
- 2 tbsp avocado oil
- 1 tsp ginger, minced
- 4 garlic cloves, minced
- 3 tbsp soy sauce
Instructions
- Combine ketchup, agave, pineapple juice, rice vinegar, sesame oil, avocado oil, minced ginger, minced garlic, and soy sauce in a medium-sized bowl or zip lock bag to create a marinade.
- Add the chicken thighs to the marinade, ensuring they are fully coated. Seal the bag or cover the bowl and let it marinate in the refrigerator for at least 180 minutes, preferably 1440 minutes.
- Preheat a cast-iron skillet over medium-high heat or prepare a grill at medium heat.
- Remove the chicken from the marinade, allowing excess marinade to drip off, and cook for 6-8 minutes on each side until cooked through and charred.
- Serve with jasmine rice, vegetables, and macaroni salad.
Notes
For extra flavor, consider adding smoked paprika or crushed red pepper. Leftover marinade can be used to baste the chicken, but discard after use.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 10g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 100mg