Ingredients
Marinade Ingredients
- ½ cup brown sugar (light or dark)
- ½ cup pineapple juice (fresh or canned) Canned is convenient; choose low-sugar if possible.
- ⅓ cup low-sodium soy sauce
- 2 tbsp olive oil
- 1 tbsp rice vinegar or apple cider vinegar
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp ground ginger
- ½ tsp red pepper flakes (optional) Adjust to taste.
Chicken
- 2 lbs boneless, skinless chicken thighs or breasts Chicken breasts may require less cooking time.
- 1 tbsp oil for searing or grilling
Garnish (Optional)
- Sliced green onions For garnish.
- Sesame seeds For garnish.
Method
Marinate the Chicken
- In a medium bowl or large resealable bag, whisk together all marinade ingredients. Add the chicken and toss to coat well. Seal and refrigerate for at least 1 hour, but ideally overnight for the best flavor.
Choose Your Cooking Method
- Option A: Grill - Preheat the grill to medium-high and lightly oil the grates. Grill the chicken for 5–6 minutes per side until the internal temperature reaches 165°F (74°C). Brush with extra marinade while grilling, then discard any remaining marinade.
- Option B: Bake - Preheat the oven to 400°F (200°C). Arrange marinated chicken in a baking dish. Bake for 20–25 minutes, basting once or twice with remaining marinade until the chicken is golden and fully cooked.
- Option C: Pan-Sear - Heat 1 tbsp of oil in a skillet over medium-high heat. Cook the chicken for 5–7 minutes per side until caramelized and cooked through. Add a little leftover marinade during the last 2 minutes for a quick glaze.
Garnish & Serve
- Let the chicken rest for 5 minutes before slicing. Garnish with green onions and sesame seeds if desired.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 3gSodium: 800mgFiber: 1gSugar: 15g
Notes
To store leftovers, place chicken in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze for up to 2 months. Thaw and reheat in oven or skillet before serving. For a thicker sauce, simmer the reserved marinade until reduced.
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