Print

Flavorful Grilled Teriyaki Pineapple Chicken Thighs

grilled teriyaki pineapple chicken thighs - featured image
Print Recipe

Juicy grilled chicken thighs glazed with a homemade teriyaki sauce and caramelized pineapple, served with toasted coconut rice for a tropical, easy dinner.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs
  • 1 fresh pineapple, cut into 1-inch chunks
  • 1/2 cup soy sauce (low-sodium preferred)
  • 1/4 cup brown sugar
  • 2 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 2 tablespoons rice vinegar
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • 1 1/2 cups jasmine rice
  • 1/3 cup shredded unsweetened coconut
  • 1 3/4 cups coconut milk (full-fat canned)
  • 1 1/4 cups water
  • Pinch of salt
  • Green onions (optional, for garnish)
  • Sesame seeds (optional, for garnish)

Instructions

  1. In a bowl, whisk together 1/2 cup soy sauce, 1/4 cup brown sugar, minced garlic, grated ginger, rice vinegar, and sesame oil. Reserve 1/4 cup of this mixture for the glaze.
  2. Place chicken thighs in the marinade, coating well. Cover and refrigerate for at least 20 minutes, up to 2 hours.
  3. Cut pineapple into 1-inch chunks and thread onto skewers or set aside.
  4. Rinse jasmine rice under cold water until water runs clear.
  5. In a medium saucepan over medium heat, toast shredded coconut, stirring constantly, until golden brown (about 3 minutes). Remove and set aside.
  6. In the same saucepan, combine rinsed rice, coconut milk, water, and salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes.
  7. Remove from heat and let sit covered for 10 minutes. Fluff rice with a fork and stir in toasted coconut.
  8. Pour reserved marinade into a small saucepan. Mix cornstarch with cold water to make a slurry.
  9. Bring marinade to a simmer over medium heat, whisk in slurry, and cook until thickened and glossy (about 3 minutes). Remove from heat and keep warm.
  10. Preheat grill or grill pan to medium-high heat. Place chicken thighs skin-side down and grill 6-7 minutes per side, basting with glaze during last few minutes.
  11. Grill pineapple chunks 2-3 minutes per side until caramelized and slightly charred.
  12. Serve grilled chicken thighs atop toasted coconut rice with pineapple alongside. Garnish with green onions and sesame seeds if desired.

Notes

If chicken sticks to the grill, wait a little longer before flipping. Apply glaze during the last 3-5 minutes to avoid burning. Toast coconut carefully to prevent burning. Let chicken rest 5 minutes before serving. For indoor cooking, a cast iron skillet or broiler can substitute the grill.

Nutrition

Keywords: grilled chicken, teriyaki chicken, pineapple chicken, coconut rice, easy dinner, summer cookout, tropical recipe

Find it online: https://avabake.com/flavorful-grilled-teriyaki-pineapple-chicken-thighs-recipe-easy-perfect-dinner/