Ingredients

The following ingredients have 5 Servings
  • 2-3 lbs skinless (boneless chicken thighs (thighs are most tender, but tenderloins can work))
  • ½ cup chopped onion
  • 6 garlic cloves (chopped)
  • 1 piece about 1-inch fresh ginger, peeled and chopped
  • 2 cups pineapple juice
  • ½ cup regular strength soy sauce
  • ½ cup granulated sugar
  • 5 TB apple cider vinegar
  • 1 TB Asian sesame oil
  • table salt
  • 1 large vine-ripened tomato (seeded and diced)
  • ½ red onion (diced)
  • 1 can (20 oz diced or crushed pineapple, drained)
  • ¼ cup freshly chopped cilantro
  • 1 fresh lime (juiced)
  • 2 tsp pure honey
  • ½ tsp kosher salt
  • ½ tsp freshly ground black pepper
  • 1 large avocado (semi-firm, diced)
  • Tortilla chips (Shredded cheddar or jack cheese (about 1 cup,) and lime slices/hot sauce for garnish.)

Instruction

  • Make the Chicken: In a large bowl, whisk together the onion, garlic, ginger, pineapple juice, soy sauce, sugar, vinegar, and Asian sesame oil. Whisk until sugar is dissolved and marinade is well incorporated.
  • Use paper towels to thoroughly pat-dry the chicken pieces. Place chicken in a single layer on a cutting board, place a sheet of cling wrap over the chicken, and pound to an even thickness. Throw out cling wrap. Use a fork to pierce chicken pieces throughout. Lightly sprinkle chicken thighs on both sides with table salt. Toss chicken in bowl of marinade to coat well. Cover and chill overnight, or up to 2 nights. Be sure to turn chicken pieces over halfway through, if all pieces aren't completely immersed in marinade.
  • Make the Hawaiian Salsa: Combine all salsa ingredients except for avocado in a bowl, toss well, and let chill until ready to use (dice and add the avocado just before using, to prevent browning.)
  • To Cook: Grease and heat outdoor or indoor grill to medium-high. Remove chicken from marinade and grill (basting with marinade as desired) just until center is no longer pink, taking care not to over-cook. Discard marinade. Let chicken rest 5 minutes, then dice.
  • Line 4-6 plates with tortilla chips. Top with chicken and salsa. Sprinkle on cheese and microwave in 30 second increments just to melt. Garnish as desired.