Blackstone Hawaiian Pineapple Chicken
Sweet and tangy chicken, caramelized pineapple, peppers and red onion glazed in a pineapple soy sauce. Serve over rice.
- Blackstone
- Griddle
- Grill
- Chicken
- Dinner
- 45 min total
- Serves 4
Ingredients
Ingredients for servings
Enter a number of at least ½, in steps of ½.
Original recipe serves 4. Ingredient amounts adjust automatically. Cooking times and pan size may need adjusting separately.
- 1 1/2 lb boneless skinless chicken thighs, cut in 1-inch pieces
- 1 can pineapple chunks in juice, 20 oz, drained, juice saved
- 1 red bell pepper, cut in 1-inch pieces
- 1 green bell pepper, cut in 1-inch pieces
- 1 red onion, cut in 1-inch pieces
- 2 tbsp vegetable oil
Glaze
- 1/2 cup pineapple juice, from the can
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 tbsp ketchup
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp cornstarch
To serve
- 4 cups cooked white rice
- 2 green onions, sliced
Steps
Step 1: Whisk the glaze ingredients in a small saucepan. Simmer over medium heat 2 to 3 minutes until thick and glossy. Set aside.
Step 2: Pat the pineapple chunks dry with paper towels.
Step 3: Heat the Blackstone to medium-high (about 400°F). Oil one zone and add the peppers and onion. Cook 5 to 6 minutes, tossing, until charred at the edges but still crisp. Move to the cool side.
Step 4: Put the pineapple on a hot, lightly oiled spot and leave it alone 2 to 3 minutes until caramelized brown on one side. Toss and move to the cool side.
Step 5: Oil the hot zone and cook the chicken in one layer, 3 to 4 minutes per side, until it reaches 165°F.
Step 6: Pile everything together, pour over the glaze and toss for 1 minute until sticky.
Step 7: Serve over rice with green onions on top.
Swaps
- Pineapple: Fresh pineapple caramelizes even better. Use 2 cups and 0.5 cup store-bought pineapple juice.
- Protein: Pork tenderloin cubes or shrimp.
- Grill: Thread chicken, pineapple and veggies onto skewers and grill, brushing with glaze at the end.
Tips
- Caramelized pineapple is the star. Give it real time on the hot steel.
- Glaze goes on last. All that sugar burns fast.
The story
HAM Cooking. Let’s fire it up.
Putting fruit on the griddle feels wrong the first time. Then you taste caramelized pineapple and start wondering what else you’ve been missing. Not watermelon, though. Some things should stay cold.
Pineapple is full of natural sugar, and when it sits on hot steel without being moved, that sugar browns and turns deeper and sweeter, almost like candy. The trick is getting it dry first so the surface can brown instead of steaming. The glaze uses the juice from the same can, which is my favorite kind of recipe: nothing wasted. Soy for salt, brown sugar and pineapple juice for sweet, vinegar for tang.
Over rice, it’s a vacation on a plate. Hawaiian shirt optional but recommended.
HAM out.
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