Name: Lemongrass Adobo Grilled Chicken with Pineapple
Prep time: 30 min
Total time: 2 h
Yield: Yield: 4 to 6 servings
Cuisine: Portuguese
Ingredients: 1 Tbsp chopped peeled fresh ginger; Lemon or lime wedges, for garnish; 3 Tbsp chopped fresh cilantro leaves, plus more for garnish; 2 Tbsp yuzu juice or sour orange juice (see Tips); 1 to 2 Tbsp grapeseed or vegetable oil; 1 fresh pineapple, peeled and sliced into 1 in [2.5 cm] rounds; 6 large boneless, skinless chicken thighs (about 1½ lb [680 g]); 1 tsp mirin; 1 Tbsp rice vinegar; 1 Tbsp Adobo Seasoning; 3 large garlic cloves; 1 tsp kosher salt; 2 Tbsp chopped fresh lemongrass

Preparation info

Yield:
4 to 6
servings

Difficulty
Easy
Ready in
2 hr

Appears in

Islas

By Von Diaz

Published 2024

About

Inspired by the diverse communities of immigrants—Japanese, Chinese, Korean, Filipino, Portuguese, and Puerto Rican among others—who came to call Hawai‘i home as agricultural workers, this recipe blends garlic, yuzu, ginger, adobo, and pineapple for a deeply tropical dish. Serve it as an entrée with coconut rice and sautéed bok choy, or on top of a green salad with lots of fresh cucumber.