Ingredients:

  • 1/2 cup pineapple juice
  • 1/4 cup soy sauce
  • 1/4 cup brown sugar
  • 2 tbsp ketchup
  • 1 tbsp fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 tbsp sesame oil
  • 2 lbs skinless, boneless chicken thighs
  • 2 cups fresh pineapple, cut into thick rings
  • 2 tbsp vegetable oil
  • 3 cups cooked white rice
  • 2 stalks green onion, thinly sliced
  • 1 tbsp toasted sesame seeds

Instructions:

  1. Whisk together the pineapple juice, soy sauce, brown sugar, ketchup, ginger, garlic, and sesame oil in a bowl. Note: Ensure the sugar is fully dissolved so the glaze is smooth.
  2. Reserve 1/4 cup of this mixture in a separate container to use as a final basting glaze. Note: This prevents the basting sauce from absorbing raw chicken juices.
  3. Place the chicken thighs in a bowl or bag with the remaining marinade. Massage the liquid into the meat and refrigerate for at least 30 minutes.
  4. Heat a grill or heavy cast iron skillet over medium high heat with 2 tbsp vegetable oil. Note: The oil should be shimmering but not smoking.
  5. Place chicken thighs and pineapple rings on the heat. Grill chicken for 5–7 minutes per side. until they have a golden brown sear.
  6. During the last 3 minutes of cooking, brush the reserved glaze onto the chicken repeatedly. until it develops a sticky, dark mahogany crust.
  7. Monitor the internal temperature. Remove chicken when it reaches 165°F (74°C).
  8. Spoon approximately 3/4 cup of warm rice onto the center of each plate.
  9. Place 2–3 grilled chicken thighs atop the rice and crown with a charred pineapple ring.
  10. Garnish with sliced green onions and toasted sesame seeds.