Food Recipes Glazed Chicken and Pineapple 5.0 (1) Add your rating & review There are dinners that have you fighting over who gets the last of the seconds, and this is one of those. It’s a boldly flavorful chicken dinner that comes together in just 30 minutes, thanks to a pantry-staple marinade. If you’ve never made a classic Hawaiian chicken marinade, it might seem weird to stir together pineapple juice, ketchup, honey, and soy sauce, but it turns the chicken thighs into crazy-juicy, tender deliciousness. Fresh pineapple draws out the fruit in the sauce, and steamed rice soaks up every bit of sauciness. By 2016 and 2017" tabindex="0" data-inline-tooltip="true"> Robin Bashinsky Robin Bashinsky Chef and recipe developer Robin Bashinsky has spiced up Real Simple, Cooking Light, and other magazines with his focus on bold, global flavors and healthy eating. Highlights: * Award-winning chef at BLUEROOT in Birmingham, Alabama * Previous chef positions at Birmingham-area restaurants, daniel george and Hot and Hot Fish Club * Recipe developer at Cooking Light, Real Simple, and more * Won a James Beard Award for Food Journalism in 2016 and 2017 Real Simple's Editorial Guidelines Published on June 18, 2019 Rate PRINT Share Close Photo: Victor Protasio Hands On Time: 30 mins Total Time: 30 mins Yield: 4 serves Ingredients ¼ cup canned pineapple juice ¼ cup tamari or soy sauce ¼ cup ketchup ¼ cup honey 2 tablespoons mirin 4 6- to 8-oz. bone-in skin-on chicken thighs 1 jalapeño, chopped (optional) 4 cloves garlic, chopped Cooking spray, for grill grates 4 1-in.-thick rings fresh pineapple (from 1 peeled and cored pineapple) ½ teaspoon kosher salt 3 scallions, thinly sliced 2 teaspoons toasted sesame seeds Steamed rice, for serving Directions Stir together pineapple juice, tamari, ketchup, honey, and mirin in a small bowl. Place chicken thighs in a large bowl; add jalapeño (if using), garlic, and half the pineapple sauce and toss to coat. Reserve remaining pineapple sauce for serving. Let chicken marinate for 5 minutes. Meanwhile, preheat grill to medium-high (400°F to 450°F). Lightly coat grates with cooking spray. Grill pineapple, uncovered, flipping once, until grill marks appear, about 2 minutes per side. Cut each ring in half. Reduce grill heat to medium (350°F to 400°F). Lightly coat grates with cooking spray. Remove chicken from marinade (reserving marinade) and season with salt. Add chicken to grill, skin side down. Grill, turning often and basting with reserved marinade, until a thermometer inserted in thickest portion of thighs registers 165°F, about 20 minutes. (Discard any remaining marinade.) Top chicken with scallions, sesame seeds, and reserved pineapple sauce. Serve with grilled pineapple and rice. Rate It Print