Pineapple Korean Chicken Thighs Recipe

These Pineapple Korean Chicken Thighs are a delicious and flavorful dish that combines the sweetness of pineapple with the bold flavors of Korean cuisine. The chicken thighs are marinated in a mixture of soy sauce, ginger, garlic, and pineapple juice, then grilled to perfection. The result is tender and juicy chicken with a sticky and caramelized glaze. Serve these chicken thighs with steamed rice and a side of kimchi for a complete Korean-inspired meal.

4.7
17 Rating -
Rate
Non Vegdiet
35minstotal
10minsPrep
25minsCook
35m.total
10m.Prep
25m.Cook
Pineapple Korean Chicken Thighs
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ingredients serve

Ingredients for Pineapple Korean Chicken Thighs Recipe

  • 2 Boneless, Skinless Chicken Thighs
  • 0.13 cup Soy Sauce
  • 0.13 cup Pineapple Juice
  • 0.06 cup Brown Sugar
  • 1/2 tablespoon Grated Ginger
  • 1/2 cloves Cloves Garlic, Minced
  • 1/4 tablespoon Sesame Oil

Directions: Pineapple Korean Chicken Thighs Recipe

Cooking Directions

  • STEP 1.In a bowl, whisk together the soy sauce, pineapple juice, brown sugar, ginger, garlic, and sesame oil.
  • STEP 2.Place the chicken thighs in a resealable plastic bag and pour the marinade over them. Seal the bag and refrigerate for at least 1 hour, or overnight for best results.
  • STEP 3.Preheat the grill to medium-high heat.
  • STEP 4.Remove the chicken thighs from the marinade, allowing any excess marinade to drip off.
  • STEP 5.Grill the chicken thighs for 6-8 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C).
  • STEP 6.While the chicken is grilling, brush with the reserved marinade occasionally for extra flavor.
  • STEP 7.Remove the chicken thighs from the grill and let them rest for a few minutes before serving.
  • STEP 8.Serve the Pineapple Korean Chicken Thighs with steamed rice and a side of kimchi.

Cooking Tips

  • If you don't have a grill, you can also cook the chicken thighs in a preheated oven at 400°F (200°C) for about 20-25 minutes, or until cooked through.
  • For a spicier version, add some gochujang or red pepper flakes to the marinade.
  • Make sure to let the chicken thighs rest before slicing or serving to allow the juices to redistribute.

Storage and Serving

  • Leftover chicken thighs can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, place the chicken thighs in a baking dish and cover with foil. Bake in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through.
  • Serve the reheated chicken thighs with steamed rice and a side of kimchi.
Nutrition
value
145
calories per serving
8 g Fat2 g Protein16 g Carbs5 g FiberOther

Current Totals

  • Fat
    8g
  • Protein
    2g
  • Carbs
    16g
  • Fiber
    5g

MacroNutrients

  • Carbs
    16g
  • Protein
    2g
  • Fiber
    5g

Fats

  • Fat
    8g

Vitamins & Minerals

  • Calcium
    40mg
  • Iron
    2mg
  • Vitamin A
    288mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    33mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    33mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    49mg
  • Manganese
    2mg
  • Phosphorus
    42mg
  • Selenium
    2mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp