Huli Huli Chicken with Grilled Pineapple

This is an example of a meal that Solin would create to include in your personalized meal plan.

Huli Huli Chicken with Grilled Pineapple

YOUR SOLIN GENERATED RECIPE

Huli Huli Chicken with Grilled Pineapple

Grilled chicken thighs glazed in a sweet and savory ginger-tamari sauce, served with charred, caramelized pineapple rings for a vibrant tropical flavor.

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NUTRITION

559kcal
Protein
47.3g
Fat
18.6g
Carbs
53.2g

SERVINGS

1 serving

INGREDIENTS

8 oz chicken thighs

0.25 cup pineapple juice

2 tbsp tamari

1 tbsp raw honey

1 tsp fresh ginger

1 clove garlic

1 tsp avocado oil

1 cup fresh pineapple

0.13 tsp sea salt

0.13 tsp black pepper

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PREPARATION

  • 1

    In a small bowl, whisk together the pineapple juice, tamari, raw honey, grated fresh ginger, and minced garlic to create the Huli Huli marinade.

  • 2

    Place the chicken thighs in a shallow glass dish and pour half of the marinade over them, turning to coat; let marinate in the refrigerator for at least 20 minutes.

  • 3

    Preheat a grill or cast-iron grill pan over medium-high heat and lightly brush with avocado oil to prevent sticking.

  • 4

    Place the chicken on the grill and cook for 5 to 6 minutes per side, frequently brushing with the remaining reserved marinade until the chicken is cooked through and has a glossy glaze.

  • 5

    During the last 4 minutes of grilling, place the fresh pineapple rings on the grill, cooking for 2 minutes per side until they develop distinct char marks and become fragrant.

  • 6

    Remove everything from the heat, season the chicken with sea salt and black pepper, and serve the chicken immediately alongside the warm grilled pineapple.

Huli Huli Chicken with Grilled Pineapple

This is an example of a meal that Solin would create to include in your personalized meal plan.

Huli Huli Chicken with Grilled Pineapple

YOUR SOLIN GENERATED RECIPE

Huli Huli Chicken with Grilled Pineapple

Grilled chicken thighs glazed in a sweet and savory ginger-tamari sauce, served with charred, caramelized pineapple rings for a vibrant tropical flavor.

NUTRITION

559kcal
Protein
47.3g
Fat
18.6g
Carbs
53.2g

SERVINGS

1 serving

INGREDIENTS

8 oz chicken thighs

0.25 cup pineapple juice

2 tbsp tamari

1 tbsp raw honey

1 tsp fresh ginger

1 clove garlic

1 tsp avocado oil

1 cup fresh pineapple

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

  • 1

    In a small bowl, whisk together the pineapple juice, tamari, raw honey, grated fresh ginger, and minced garlic to create the Huli Huli marinade.

  • 2

    Place the chicken thighs in a shallow glass dish and pour half of the marinade over them, turning to coat; let marinate in the refrigerator for at least 20 minutes.

  • 3

    Preheat a grill or cast-iron grill pan over medium-high heat and lightly brush with avocado oil to prevent sticking.

  • 4

    Place the chicken on the grill and cook for 5 to 6 minutes per side, frequently brushing with the remaining reserved marinade until the chicken is cooked through and has a glossy glaze.

  • 5

    During the last 4 minutes of grilling, place the fresh pineapple rings on the grill, cooking for 2 minutes per side until they develop distinct char marks and become fragrant.

  • 6

    Remove everything from the heat, season the chicken with sea salt and black pepper, and serve the chicken immediately alongside the warm grilled pineapple.