Blake's Hawaiian BBQ
Recipe Type:
Standard
Prep Time:
30 mins
Cook Time:
60 mins
Total Time:
90 mins
| Recipe Yield | 35.30 oz |
| Number of Servings | 8 |
| Serving Size | 4.41 oz |
Ingredients
28.24 oz
Chicken Thighs
7.06 oz
Pineapple
1 c
bbq sauce
3 tbsp
soy sauce
2 tbsp
brown sugar
3 cloves
garlic
1 tsp
Ginger
1 tsp
salt
1 tsp
black pepper
Directions
Step 1
In a bowl, mix together the BBQ sauce, soy sauce, brown sugar, minced garlic, grated ginger, salt, and black pepper to make the marinade.
Step 2
Place the chicken thighs in a large ziplock bag and pour the marinade over them. Seal the bag and massage the marinade into the chicken. Marinate in the refrigerator for at least 2 hours or overnight.
Step 3
Preheat the grill to medium-high heat. Remove the chicken from the marinade and discard the excess marinade.
Step 4
Grill the chicken thighs for 5-6 minutes per side, or until cooked through and slightly charred. During the last few minutes of grilling, add the pineapple slices to the grill and cook until lightly caramelized.
Step 5
Remove the chicken and pineapple from the grill and let them rest for a few minutes. Slice the chicken into strips and serve with the grilled pineapple.
Nutrition Facts
Fat:
12 g
(108
kcal)
Protein:
25 g
(100
kcal)
Carbohydrates:
10 g
(40
kcal)
| Calories | 11.025 kcal | 0.55% |
| Vitamin A | 0.441 IU | 0.05% |
| Monounsaturated Fat | 0.2205 g | 0% |
| Saturated Fat | 0.1323 g | 0.12% |
| Fat | 0.5292 g | 0.38% |
| Carbohydrates | 0.441 g | 0.09% |
| Sodium | 22.05 mg | 4.41% |
| Fibers | 0.0441 g | 0.12% |
| Sugars | 0.3528 g | 0% |
| Protein | 1.1025 g | 1.3% |
| Vitamin C | 0.882 mg | 0.98% |
| Calcium | 0.0882 mg | 0.02% |
| Iron | 0.3528 mg | 0.07% |
| Potassium | 15.435 mg | 3.09% |
| Alcohol | 0 g | 0% |
| Cholesterol | 4.41 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0.6615 mg | 50.88% |
| Vitamin B12 | 0.441 mcg | 18.38% |
| Vitamin E | 0.0882 mg | 0.59% |
| Zinc | 0.441 mg | 0.09% |
| Selenium | 0.6615 mcg | 0.13% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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