|Prep time||30 minutes|
|Cooking time||15 minutes|
I use this Hawaiian-style chicken for tacos, usually with a pineapple salsa made with fresh pineapple, coriander, tomatoes, and lime juice.
- 1000g chicken thighs
- 125ml pineapple juice
- 125g brown sugar
- 100g ketchup
- 100ml soy sauce
- 2 tsp minced ginger
- 2 tsp minced garlic
- 1 tbsp olive oil
- In a bowl, mix the pineapple juice, brown sugar, ketchup, soy sauce, ginger, and garlic. Reserve half of the marinade in a separate bowl and set aside.
- Chop the chicken thighs into thirds, then add to the remaining marinade. Cover and refrigerate for 30 minutes.
- Heat a cast iron pan or wok over a medium heat, and add the oil. Add the chicken to the pan and cook for 7–8 minutes until cooked through, adding about half of the reserved marinade while cooking. The chicken should be sticky and golden brown, and the sauce should be starting to thicken.
- Remove from the heat and serve with the remaining reserved marinade.