Ingredients
Equipment
Method
- In a bowl, whisk together pineapple juice, soy sauce, ketchup, brown sugar, rice vinegar, sriracha, Worcestershire sauce, sesame oil, ginger, garlic, and chili flakes until smooth.
- Reserve about ⅓ cup of the marinade and refrigerate it for later basting.
- Place chicken in a resealable bag or dish and pour remaining marinade over it. Coat well, seal, and refrigerate for at least 3 hours or overnight.
- Preheat grill or skillet to medium-high heat and lightly oil the surface.
- Remove chicken from marinade and place on the grill or skillet. Cook for 4–5 minutes per side until lightly charred.
- Begin basting with reserved marinade, flipping and basting every minute to build a sticky glaze.
- Cook until internal temperature reaches 165°F (74°C).
- Remove from heat and let rest for 3–5 minutes before serving.
- Optional: Simmer reserved marinade in a saucepan for 3–4 minutes until thick, then brush over chicken.
Notes
- Always use canned or bottled pineapple juice to prevent mushy texture.
- Marinating overnight gives the best flavor and tenderness.
- Cook on medium heat to avoid burning the sugar in the marinade.
- Let the chicken rest before slicing to retain juices.