Ingredients
Units
Scale
- 1 1/2 pounds boneless skinless chicken thighs
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup pineapple juice
- 2 tablespoons honey
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1/4 cup water
- 2 stalks green onions, sliced
- 1 tablespoon sesame seeds
Instructions
- Trim any excess fat from the chicken thighs and pat them dry.
- In a bowl, whisk together the soy sauce, brown sugar, pineapple juice, honey, garlic, ginger, rice vinegar, and sesame oil to create the marinade.
- Place the chicken in a resealable plastic bag or bowl with the marinade and marinate for at least 30 minutes or overnight for optimal flavor.
- Preheat a skillet or grill pan to medium heat. Remove the chicken from the marinade and cook, turning once, until caramelized and fully cooked (approximately 6-7 minutes per side).
- Pour the leftover marinade into the heated pan and bring to a gentle simmer. Mix cornstarch and water to form a slurry, then add to the pan and stir until thickened before coating the cooked chicken with the sauce.
Notes
For a gluten-free option, substitute soy sauce with tamari or coconut aminos. Consider adding crushed red pepper flakes for heat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main course
- Method: Grilling
- Cuisine: Hawaiian
- Diet: High Protein
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 16g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 75mg