Hawaiian Chicken Thighs
I found this Cooking Light recipe on MyRecipes that looked delicious and I just happened to have all the ingredients on hand. I let the chicken thighs marinate all day long then cooked them in my grill pan. The chicken turned out moist, flavorful, and delicious – my whole family loved it. I served the chicken with some tasty green beans (recipe to post tomorrow) and Garlic Rice with cilantro. It was a delicious and healthy meal and we all cleaned our plates.
How to Make Hawaiian Chicken Thighs
Combine the pineapple juice, soy sauce, ketchup, ginger, garlic, and crushed red pepper flakes together in a zip lock bag. Mix well. Add the boneless skinless chicken thighs to the marinade; seal and place into the refrigerator for at least 4 hours.
Remove the chicken from the refrigerator 20 minutes prior to cooking. Place the chicken on a plate then season both sides with sea salt and freshly cracked pepper, to taste. Heat a grill pan coated in cooking spray over medium heat. Once the pan is hot, add the chicken thighs and cook for 4-5 minutes; flip then cook for an additional 4-5 minutes or until chicken is cooked through. Sprinkle the green onions over the cooked chicken and serve. Enjoy.
Ingredients
- ¼ cup pineapple juice
- 2 tbsp soy sauce
- 2 tbsp ketchup
- 2 tsp ginger minced
- 2 cloves of garlic minced
- Pinch of crushed red pepper flakes
- 6 boneless skinless chicken thighs
- Sea salt and freshly cracked pepper to taste
- Green onions chopped
Instructions
- Combine the pineapple juice, soy sauce, ketchup, ginger, garlic, and crushed red pepper flakes together in a zip lock bag. Mix well. Add the boneless skinless chicken thighs to the marinade; seal and place into the refrigerator for at least 4 hours.
- Remove the chicken from the refrigerator 20 minutes prior to cooking. Place the chicken on a plate then season both sides with sea salt and freshly cracked pepper, to taste. Heat a grill pan coated in cooking spray over medium heat. Once the pan is hot, add the chicken thighs and cook for 4-5 minutes; flip then cook for an additional 4-5 minutes or until chicken is cooked through. Sprinkle the green onions over the cooked chicken and serve. Enjoy.
Do you think this marinade would still work ok for chicken thighs with the bone in? We have some skinless, bone-in chicken thighs in the freezer and this recipe sounds delicious!
Stephanie,
I am sure it will work fine but you will need to cook it longer. Enjoy!
Cheers,
Pam
I love the flavor combinations here. I’m always looking for new chicken recipes and this one sounds perfect!
Mmmmm bookmarked, they look delicious. Have a good weekend Diane
Too funny, I just saw this recipe recently and put it in my “soon to try” folder 🙂 Sounded yummy then and even more so now!!
A perfect recipe for summer Pam.
Your marinade sounds so good, I love the idea of Hawaiian pineapple chicken thighs – mmmm!
You used my favorite chicken part in a delightful sounding recipe. I’d have contemplated adding pineapple to the pan while cooking!
YUUUUMMMMMM. These looks like what all grilled chicken should be – sticky, sweet, juicy and savoury. Count me in!
I love the ingredients that are in this recipe. The chicken looks so yummy!!
It sounds wonderful!
They look fingerlickingly good! Love the pineapple marinade.
I love it when I find a recipe that doesn’t require a second (okay sometimes THIRD) trip to the store. Winner!
These are RIGHT up my alley, Pam! The marinade is exactly like something I would use.