Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/2 cup soy sauce
- 1/4 cup honey or brown sugar
- 1/4 cup pineapple juice
- 2 tablespoons rice vinegar
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons cornstarch (optional for thickening sauce)
- Pineapple chunks and sliced green onions for garnish
Instructions
- In a bowl, whisk together soy sauce, honey or brown sugar, pineapple juice, rice vinegar, minced garlic, and grated ginger to create the marinade.
- Place chicken breasts in a large resealable bag or dish and pour the marinade over them. Seal or cover and refrigerate for at least 30 minutes, up to 2 hours.
- Preheat your grill to medium-high heat and clean and oil the grates to prevent sticking.
- Remove chicken from marinade, letting excess drip off. Grill each side for about 6-7 minutes until cooked through and charred.
- Meanwhile, pour remaining marinade into a small saucepan and bring to a boil. Stir in cornstarch mixed with a little water to thicken into a glossy sauce.
- Brush the chicken generously with the thickened glaze during the last few minutes of grilling. Once cooked, let rest for a few minutes before slicing.
- Garnish with pineapple chunks and sliced green onions before serving.
Notes
- Marinate the chicken in the refrigerator for 30 minutes to 2 hours for maximum flavor.
- If desired, substitute honey with agave nectar or maple syrup for a vegan version.
- Use chicken thighs instead of breasts for a juicier option.
- Serve with steamed jasmine rice or coconut rice for authentic Hawaiian flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 chicken breast with garnish
- Calories: 320 Kcal
- Sugar: 15g
- Sodium: 900mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 75mg
