We had our annual team day/bocce tournament at our Managers house today…followed by a seemingly also annual loss in the final to Doug…but before that we had an awesome potluck with lots of good food and fun with our co-workers.
So this years theme was Hawaiian, and as I never made anything Hawaiian, my original idea was a Pig on a spit, but as I wasn’t sure how over that would go, I knew I had to do something with Pineapple…after some quick Googling, I found the following recipe which turned out pretty good, and also amazingly fast to prepare:
- A pack of boneless, skinless Chicken Thighs (you could use any type of Chicken meat, but I find this is the best type on the BBQ due to the fat in the thigh keeping it moist after being on the grill
- Whole Pineapple (you can buy a small can if you’d rather not core a pineapple – but it’s super easy and instructions will follow…)
- 1/2 cup brown sugar
- 2 tbsp Soy Sauce
- 2 cloves garlic (diced)
- 1 tbsp fresh ginger (diced)
- Whisk the brown sugar, soy, garlic, ginger, and all of the juice from the pineapple together until the brown sugar has dissolved. Typically, you should get between 1/4 cup and 1/2 cup out of a Pineapple (instructions on coring the Pineapple below), so if you’re using canned pineapple you may want to put in a similar amount.
- (Marinate as long as possible)
- Turn your grill on to Medium heat
- Place the chicken on the grill, and leave for approximately 4-6 minutes per side, depending on thickness
- Just before the chicken is done, put on your pineapple rings from your cored pineapple (or can) and grill for 1 minute per side to blacken slightly
- Serve on a bed of rice
Directions to core a Pineapple
So I’ve almost always used a regular kitchen knife to cut/peel a Pineapple. It takes a few minutes, and gets a little messy with the juices, but works fine for everyone since we all have knives at home. However – the core in the middle always bugged me as I don’t like to eat that part. One day, I stumbled upon this knifty tool, and obviously had to buy it…and know, I can go from Pineapple on counter to Pineapple sliced and in a bowl to eat in about 2 minutes
- Take the top of the Pineapple – just screw it counter-clockwise from the base of the Pineapple
- Slice the top off of the Pineapple
- Here’s the fun part – put your corer on top of the Pineapple and start turning clockwise until you hit near (or almost near) the bottom
- Pull up on the handle, holding the base of the Pineapple intact
- You can slide the rings off if you want the rings hold, or use the included slicer to slice the rings into bite size pieces
As a side note – the cored Pineapple works great as a drink during your party…just test it with water over the sink first to make sure it doesn’t leak…if it does, put it in a bowl or something to stay safe!
If you don’t have a Pineapple corer, from step 3 you could just slice the sides off of the Pineapple and make sure to get the skin off, then cut the Pineapple into wedges, discarding the core