Ingredients:
For the teriyaki sauce:
· ½ cup low-sodium soy sauce
· ½ cup orange juice
· ½ cup brown sugar
· 1 tablespoon ginger, grated
· 3 cloves garlic, minced
· 3 teaspoons sesame oil
· 3 tablespoons cornstarch
· 4 tablespoons orange juice
· Optional: Lemongrass, red pepper flakes, fresh chili pepper
For the chicken:
· 2 pounds chicken thighs, boneless & skinless
· 1 pineapple, sliced
· 2 tablespoons raw sugar
· 1 tablespoons chili powder of choice
· Salt & Pepper to taste
Instructions:
1. Preheat the grill over high heat. Making sure to season the grill grate with oil.
2. Make the teriyaki sauce: In a small bowl, combine 3 tablespoons cornstarch and 4 tablespoons orange juice. In a saucepan, combine soy sauce, 1/2c orange juice, brown sugar, ginger, garlic and sesame oil over medium heat. Once pan comes to a simmer, pour in cornstarch mixture and whisk continuously until mixture thickens. Set aside.
3. In a small bowl, mix together the sugar and chili powder. Make sure to add salt to balance. Slice the pineapple, then rub the slices down with the sugar mixture. Place on a plate to take to the grill.
4. Season the chicken with salt and pepper. Place on a plate to take to the grill.
5. Take the teriyaki sauce, chicken and pineapple to the grill with a plate for the finished food.
6. Place the chicken on the grill (without teriyaki sauce), letting it get well browned on both sides. At the same time, add the pineapple to the opposite side of the grill. Let the pineapple softened and get bright yellow with char marks, then flip. Be careful not to continue flipping your food on the grill. Try to do it as little as possible.
7. Once chicken is browned on both sides, baste with teriyaki sauce and let cook until crusted. Do this on both sides. As pineapple finishes, place it on the bottom of the platter. Once the chicken is finished, glaze again before removing from grill, then place on top of the pineapple.
8. If desired, serve with rice. Enjoy!