Tropical Grilled Chicken from Hawaii

Ingredients 0/8

Step 1

In a bowl, mix together the pineapple juice, soy sauce, brown sugar, garlic, and ginger until the sugar has dissolved. Pour this marinade into a zip-top bag, add the chicken thighs, and give everything a good shake to coat the chicken evenly. Seal the bag, squeeze out as much air as you can, and pop it in the fridge to marinate for at least 4 hours, or even overnight if you have the time.

Step 2

When you're ready to cook, fire up your grill to medium heat and lightly oil the grates so nothing sticks. Turn one burner down to low and place an oven-safe dish right over it. Add the butter and green onions to the dish and let them melt slowly while you get the chicken ready.

Step 3

Take the chicken out of the marinade and give it a little shake to get rid of any excess liquid—discard the leftover marinade. Grill the chicken over the medium heat, turning once, until it’s cooked through and the juices run clear, about 10 minutes per batch depending on the size.

Step 4

As each batch finishes, transfer the chicken to the butter and green onion mixture, turning the pieces a couple of times so they soak up all those flavors. Keep grilling the rest of the chicken, adding each batch to the buttery onion bath and nudging the coated pieces to the side until everything is deliciously coated and ready to serve.