HAWAIIAN BBQ CHICKEN
Steps:
- Marinate the chicken thighs with the rest of the ingredients for 30 minutes. Place them on the grill over medium heat. Grill thighs until juices run clear.
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- In a bowl, whisk together bbq sauce, juice from the can of pineapple slices, soy sauce, and garlic. Pour half of the mixture into a large resealable bag. Add oil and chicken. Seal bag and chill for at least 30 minutes or up to overnight. Reserve remaining sauce mixture and chill until ready to use.
- Grease and preheat grill to medium heat. Remove chicken from bag, discard bag and marinade, and grill chicken for 6-8 minutes on each side or until cooked through. Grill pineapple slices along with the chicken, 2-3 minutes on each side til heated through and just beginning to char.
- When chicken is finished cooking, brush with reserved sauce, top with chopped cilantro and serve with grilled pineapple slices.
15 HAWAIIAN GRILLING RECIPES
From allrecipes.com
- Hawaiian Chicken Kabobs. View Recipe. Skewers and kabobs are one of the best choices for grilling because they're fast and easy to make on the grill, and the layered ingredients make for a beautiful melding of flavors and colors.
- Tangy Hawaiian Chicken. View Recipe. This chicken is marinated in a distinctive combination of pineapple, soy sauce, onion powder, sugar, lemon juice, barbecue sauce, and curry powder.
- Hawaiian Belly Buster Burgers. View Recipe. Hawaiian-style thick barbecue sauce is the key to these flavorful burgers that are topped with Cheddar cheese, French-fried onions, and pineapple, and served on a Kaiser roll.
- Hawaiian Beach Shrimp. View Recipe. "It's an easy way to prepare a shrimp dish that's 'ono' (delicious) and moist!" says recipe creator Nancy LY. "You can serve this either as an appetizer (pupu) or entree.
- Grilled Hawaiian Chicken. View Recipe. A coconut and soy sauce marinade brings tropical flavor to these grilled chicken thighs. Serve over coconut rice (which you can make by replacing half of the water used to cook the rice with coconut milk), as recipe creator Amy Snider Husk suggests.
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