Brown Sugar-Pineapple Grilled Chicken Thighs
Rice and Sugar Snap Peas
Ingredients
- 1 (1.25-lb) container cored pineapple
- ¼ cup soy sauce
- ¼ cup packed brown sugar
- 2 Tbsp ketchup
- 1 Tbsp refrigerated ginger paste
- ½ Tbsp Sriracha hot sauce
- 2 lb boneless, skinless chicken thighs
- 1 tsp kosher salt
- ½ tsp pepper
Instructions
- Preheat grill to medium-high heat. Reserve ¼ cup juice from pineapple container. Cut pineapple into rings.
- Bring soy sauce, pineapple juice, sugar, ketchup, ginger, and Sriracha to a simmer in a saucepan over medium heat; cook 10 minutes.
- Meanwhile, sprinkle chicken with salt and pepper. Grill chicken, covered, 6 minutes per side or until done, basting with sauce halfway through grilling. Grill pineapple 2 minutes per side or until grill marks appear.
- Drizzle remaining sauce over chicken and pineapple.
Side Dish Ingredients
- 2 (3.5-oz) pkg boil-in-bag white rice
- 2 (8-oz) pkg sugar snap peas
- 1½ Tbsp olive oil
Side Dish Instructions
- Cook rice according to package directions. Sauté sugar snap peas in hot oil in a large skillet over medium-high heat just until crisp-tender; season with salt and pepper to taste.
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