This vibrant dish captures the spirit of a tropical backyard barbecue with succulent chicken thighs marinated in a zesty blend of white wine vinegar, coarse grain mustard, and dried rosemary. The marinade creates a savory, slightly tangy crust that contrasts beautifully with the natural sweetness of grilled pineapple rings. Halved yellow squash, zucchini, onions, and red bell peppers add a colorful, charred vegetable medley to the plate. It’s a perfect weekend meal that balances bright acidity with rich, smoky flavors. Ideal for warm evenings, this recipe is simple enough for a relaxed dinner yet impressive enough for guests. The combination of herbs and fruit brings a refreshing twist to standard grilled chicken, making it a standout favorite for summer gatherings or family suppers.
Hawaiian Grilled Chicken
Description
This vibrant dish captures the spirit of a tropical backyard barbecue with succulent chicken thighs marinated in a zesty blend of white wine vinegar, coarse grain mustard, and dried rosemary. The marinade creates a savory, slightly tangy crust that contrasts beautifully with the natural sweetness of grilled pineapple rings. Halved yellow squash, zucchini, onions, and red bell peppers add a colorful, charred vegetable medley to the plate. It&# 226;ÂÂs a perfect weekend meal that balances bright acidity with rich, smoky flavors. Ideal for warm evenings, this recipe is simple enough for a relaxed dinner yet impressive enough for guests. The combination of herbs and fruit brings a refreshing twist to standard grilled chicken, making it a standout favorite for summer gatherings or family suppers.Ingredients
Directions
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Prepare the grill for indirect medium heat, aiming for low-glowing coals about 6 inches away from the heat source.
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In a small bowl, whisk together the white wine vinegar, coarse grain mustard, and dried rosemary to create the marinade.
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Brush the chicken pieces generously on both sides with 2 tablespoons of the marinade.
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Let the chicken stand at room temperature for 30 minutes before grilling.
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Place the chicken on the grill and cook, turning frequently and basting with the reserved marinade, for 30 to 50 minutes.
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Check for doneness by piercing the thickest part with a knife; juices should run clear with no pink.
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Cut the ripe pineapple lengthwise into 4 wedges, removing the core but leaving the rind on to prevent burning.
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Halve the yellow squash, zucchini, and onions lengthwise. Seed the red bell peppers and halve them lengthwise.
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About 10 minutes before the chicken is finished, place the pineapple wedges and vegetables on the grill.
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Brush the vegetables and pineapple with the remaining marinade.
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Grill the vegetables and pineapple for 3 to 4 minutes, then turn them over.
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Brush again with marinade and heat for another 5 minutes, or until the vegetables are tender and slightly charred.
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Remove all items from the grill and serve immediately while hot.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 480.0kcal
- % Daily Value *
- Total Fat 51.6g80%
- Saturated Fat 7.7g39%
- Cholesterol 0.0mg0%
- Sodium 133.6mg6%
- Total Carbohydrate 5.0g2%
- Dietary Fiber 2.1g9%
- Sugars 0.4g
- Protein 1.6g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If you prefer a deeper flavor, refrigerate the marinated chicken for at least 1 hour or overnight. If refrigerated overnight, remove the chicken from the fridge 30 minutes before grilling to bring it closer to room temperature.
Ensure your grill is clean and oiled to prevent sticking, especially for the pineapple and vegetables.
For a spicier kick, add a pinch of red pepper flakes to the marinade.
