- Marinade Creation
- Whisk together teriyaki sauce, pineapple juice, soy sauce, brown sugar, minced garlic, grated ginger, and sesame oil in a large bowl until the sugar dissolves completely and all ingredients are thoroughly incorporated. This marinade should taste balanced with sweet, salty, and aromatic elements working in harmony.
- Proper Marinating
- Place chicken pieces in a glass container or zip-top bag, then pour marinade over the top, ensuring every piece is completely coated. Cover and refrigerate for at least two hours, though overnight marinating produces the deepest flavor penetration and most tender results.
- Grill Preparation
- Preheat your grill to medium-high heat, allowing the grates to heat evenly, which prevents sticking and ensures proper caramelization of the marinade sugars. Clean and oil the grates thoroughly for optimal cooking conditions.
- Traditional Huli Huli Technique
- Remove chicken from marinade, shaking off excess while reserving the remaining marinade in a clean bowl for basting. Place chicken on the hot grill and cook for six to seven minutes per side, brushing frequently with reserved marinade to build layers of flavor and develop that signature glossy glaze.
- Pineapple Grilling
- While chicken cooks, place fresh pineapple rings directly on the grill over medium heat for two to three minutes per side, watching for beautiful golden grill marks and slight caramelization that concentrates the natural sugars and adds smoky depth.
- Perfect Finishing
- Arrange the grilled chicken on serving platters and top with the caramelized pineapple rings, then sprinkle with toasted sesame seeds and sliced green onions for textural contrast and fresh finishing touches that enhance both flavor and visual appeal.
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