🧂 Ingredients

• 2 lbs boneless skinless chicken
• 1 can pineapple rings
• ¼ cup soy sauce
• 2 tbsp brown sugar
• 2 tbsp ketchup
• 2 cloves garlic
• 1 tbsp fresh ginger
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• ¼ tsp black pepper
• scallions
• cilantro

📖 Instructions

🍍 Make the marinade: In a bowl, whisk together pineapple juice from can, soy sauce, brown sugar, ketchup, garlic, ginger, vinegar, sesame oil, and pepper.

🍗 Add the chicken to a large ziplock bag or bowl and pour the marinade over it. Toss to coat.
➤ Cover and marinate for at least 30 minutes, up to overnight in the fridge for max flavor.

🥘 Cook your way:
- Grill: Preheat to medium heat. Grill chicken 5–7 min per side until cooked through and slightly charred. Grill pineapple rings too!
- Stovetop: Pan-sear in a skillet over medium-high heat, ~6 min per side. Optional: simmer remaining marinade for sauce.
- Bake: Preheat to 400°F (200°C). Bake in a dish with marinade and pineapple rings for 20–25 min, basting halfway.

🍚 Serve with: Rice, grilled pineapple, and a sprinkle of chopped scallions or cilantro. 🌿

🍚✨ Island Tips:
Make a sauce! Simmer leftover marinade (bring to boil first) until reduced and syrupy.
Add chili flakes or a squirt of sriracha if you like heat.
Swap in tofu or tempeh for a tropical vegetarian version.