Ingredients

1.5 kg / 3 lb chicken thighs (or breast, see note below)

1 tbsp vegetable oil

3/4 cup pineapple juice, canned or bottled (NOT fresh, unsweetened)

1 1/2 tbsp freshly grated ginger

1 1/2 tbsp freshly grated garlic

1/2 cup tomato ketchup (or Aussie tomato sauce)

1/2 cup soy sauce

1/4 cup sherry or Chinese cooking wine

1/4 cup brown sugar

1 tbsp Sriracha

2 tbsp rice vinegar (or cider vinegar)

1 tbsp toasted sesame oil

Sliced green onion, for garnish

Pineapple slices, grilled for 3 minutes on each side for grill marks (optional)

Instructions

Step 1: In a bowl, combine pineapple juice, grated ginger, grated garlic, tomato ketchup, soy sauce, sherry or cooking wine, brown sugar, Sriracha, rice vinegar, and toasted sesame oil. Mix well to create the marinade.

Step 2: Reserve 3/4 cup (185 ml) of the marinade for basting later. Pour the remaining marinade over the chicken in a glass or ceramic container. Avoid using metal or plastic containers to prevent reaction. Coat the chicken thoroughly and refrigerate for 24 to 48 hours.

Step 3: When ready to cook, brush your BBQ grill with vegetable oil and preheat to medium-high heat, or heat the oil in a skillet over medium-high heat.

Step 4: Drain any excess marinade from the chicken and place the pieces on the grill or skillet. Cook the first side for 2 to 3 minutes until golden, adjusting the heat if the chicken browns too quickly.

Step 5: Flip the chicken and cook for an additional 2 minutes. Baste generously with the reserved marinade, then flip again and cook for 1 minute.

Step 6: Continue to baste and flip the chicken every minute for a total cooking time of about 10 minutes, or until the internal temperature reaches 75°C (167°F) for thighs or 65°C (150°F) for breast meat.

Step 7: Remove the chicken from heat and transfer to a plate. Loosely cover with foil and let it rest for 3 minutes. Garnish with sliced green onion and serve with grilled pineapple slices if desired.

Tips & Variations

Use chicken thighs for juicier results or breasts if you prefer leaner meat.

Do not use fresh pineapple juice; canned or bottled unsweetened juice provides the right balance of sweetness and acidity without extra enzymes that can affect the meat texture.

For extra smoky flavor, try grilling over charcoal wood chips instead of gas.

Adjust the level of Sriracha to control the spiciness according to your taste.

FAQs

Can I use fresh pineapple juice in the marinade?

It’s best to avoid fresh pineapple juice because it contains enzymes that can break down the meat too much, resulting in a mushy texture. Use canned or bottled unsweetened pineapple juice for the best flavor and consistency.

How long should I marinate the chicken?

For optimal flavor, marinate the chicken between 24 to 48 hours. This allows the tropical and savory flavors to fully penetrate the meat, making it tender and delicious.