Hawaiian Huli Huli Chicken

 Marinade

 1 tablespoon sesame oil

 1 teaspoon grated fresh ginger

 2 cloves garlic, finely chopped

 2 tablespoons packed brown sugar

 1/4 cup soy sauce

 1/2 cup pineapple juice

 1 cup teriyaki sauce

Chicken and Pineapple

 1 ripe pineapple, cut into circles

 4 pieces boneless, skinless chicken thighs or breasts

Garnish

 Chopped green onions

 Toasted sesame seeds

Serve With

Jasmine Rice

Get your grill nice and hot, set to medium-high.

Dump all your marinade bits—teriyaki sauce, pineapple juice, soy sauce, brown sugar, garlic, ginger, and sesame oil—into a bowl. Stir it all up well to blend everything together.

Put your chicken pieces in a dish or a zip bag. Pour the marinade on top, seal it up or cover, and chill for at least 2 hours or just leave it overnight if you can spare the time.

Lift chicken out from the marinade, but keep the leftover liquid aside to brush while grilling. Grill the chicken for 6-7 minutes on each side, brushing with the extra marinade now and then. Take it off once it's cooked through and hits 165°F inside.

Put your pineapple rings on the hot grill and cook each side for about 2-3 minutes. Take them off when they're charred and smell sweet.

Throw away any leftover marinade that touched raw chicken. Lay out your grilled chicken, pop the grilled pineapple on top, and sprinkle over chopped green onions and sesame seeds to your liking. Serve over Jasmine rice

Notes

Letting the chicken hang out in the marinade all night makes the flavor even better. Pull the chicken out of the fridge early so it isn’t super cold—this helps it cook more evenly.