Description
Succulent chicken thighs caramelized on the Blackstone with honey-ginger glaze, charred pineapple chunks, and vibrant peppers for a sweet and spicy tropical feast ready in under 30 minutes.
Ingredients
- 2 pounds boneless, skinless chicken thighs (or breasts)
- 1 medium fresh pineapple, peeled, cored, and cut into chunks
- 1 tablespoon olive oil
- 1 tablespoon soy sauce
- 2 tablespoons honey
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 red bell pepper, cut into chunks
- 1 green bell pepper, cut into chunks
- 1 small red onion, cut into chunks
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1/2 teaspoon crushed red pepper flakes (optional for heat)
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
1. Begin by marinating the chicken. In a large bowl, combine the olive oil, soy sauce, honey, minced garlic, minced ginger, black pepper, salt, and crushed red pepper flakes.
2. Add the chicken thighs to the bowl and mix well, ensuring each piece is coated with the marinade. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
3. Preheat your Blackstone griddle over medium-high heat. While it’s heating, prepare the vegetables. Toss the pineapple chunks, red bell pepper, green bell pepper, and red onion in a separate bowl, lightly seasoning with a sprinkle of salt and pepper.
4. Once the griddle is hot, add the marinated chicken thighs. Cook for about 5–7 minutes per side, or until they reach an internal temperature of 165°F and are nicely charred.
5. When the chicken is almost done cooking, add the mixed vegetables and pineapple to the griddle. Cook, turning occasionally, for about 5–8 minutes, or until the vegetables are tender and slightly caramelized.
6. Stir the vegetables and pineapple around the chicken to combine flavors and ensure even cooking.
7. Once everything is cooked through, remove from the heat. Let it sit for a couple of minutes before slicing the chicken into bite-sized pieces.
8. Serve the chicken and vegetables over rice or in a wrap, garnished with fresh cilantro and a squeeze of lime juice.
Notes
For a smoky flavor, consider adding some smoked paprika to the marinade.
You can substitute the fresh pineapple with canned pineapple chunks if fresh is not available.
This dish is great for meal prep; it tastes even better the next day, so feel free to make extra for lunch.
Adding some sliced jalapenos will introduce an extra kick if you enjoy spice.
For a vegetarian version, substitute the chicken with tofu or tempeh, marinating and cooking them the same way.
Nutrition
- Serving Size: 1 serving
- Calories: 520