Lemongrass Adobo Grilled Chicken with Pineapple

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.