Instructions
Step 1: In a bowl, whisk together soy sauce, brown sugar, pineapple juice, ketchup, sesame oil, ginger, garlic, rice vinegar, and red pepper flakes to make the marinade.
Step 2: Place chicken thighs in a resealable bag or shallow dish. Pour in half the marinade, reserving the rest. Marinate for at least 30 minutes (or up to 4 hours) in the refrigerator.
Step 3: Heat a grill or grill pan over medium-high heat. Remove chicken from the marinade and grill for 5-6 minutes per side until caramelized and cooked through (165°F internal temperature). Grill pineapple rings for 1-2 minutes per side.
Step 4: Meanwhile, pour the reserved marinade into a small saucepan. Bring to a simmer, stir in the cornstarch slurry, and cook for 2-3 minutes until thickened.
Step 5: To serve, stack grilled chicken over a mound of white rice. Top with a grilled pineapple ring, drizzle with the thickened sauce, and sprinkle with sesame seeds and green onions.
Storage Information
Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, and grill fresh pineapple when ready to serve again.
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