Hawaiian Grilled Chicken & Pineapple

Serves 5-6


  • ½ c onion, chopped fine
  • 3 t minced garlic (6 cloves)
  • 1 T fresh ginger, grated
  • 2 c pineapple juice
  • ½ c low sodium soy sauce
  • ½ c brown sugar, not packed
  • 1/3 c apple cider vinegar
  • 1 T toasted sesame oil
  • ¼ c UR Bibimbap Sauce
  • 10-12 boneless, skinless chicken thighs

Mayo Mac Salad

  • 8 oz Cellentani or macaroni
  • ¼ c finely minced onion
  • 3 T grated carrots
  • ¼ c green onion, chopped fine
  • 1 c mayonnaise
  • 1 t UR Verde Hot Sauce
  • ½ t white pepper
  • ½ t salt
  • cilantro for garnish
  • green onion for garnish
  • ¼ c UR Verde Hot Sauce
  • 10-12 fresh pineapple slices


  1. Marinade – Pour onions, garlic, ginger, pineapple juice, soy sauce, brown sugar, vinegar, sesame oil, and UR Bibimbap Sauce into a 2 qt jar or large bowl and shake or stir til mixed. Pour 2 cups of marinade into each of two 1 gallon ziploc freezer bags.
  2. Prep chicken thighs – lay thighs out on clear food wrap and cover with another sheet of the wrap. Pound thighs to an even thickness and then divide chicken between the 2 ziploc bags with the marinade. Seal and place in refrigerator overnight or at least 4 hrs.
  3. Remove chicken from marinade and grill for about 15 minutes at 325 degrees or until the thighs internal temperature is 165 degrees. Brush thighs with extra Bibimbap and grill for a couple of minutes more. Remove from heat and garnish with chopped green onion.
  4. Brush Verde on pineapple slices and grill for about 10 minutes til it starts to soften.
  5. Serve chicken thighs and grilled pineapple with Mayo Mac Salad.
  6. Mayo Mac Salad – Cook, drain and rinse macaroni. Store in the refrigerator overnight. The next day, add the other ingredients and then chill for at least 2 hours. Garnish with chopped cilantro.