- 1-1.5 Lb. of Boneless Skinless Chicken Breast or Pork Shoulder Butt
- 1.5 Cup of Soy Sauce
- 1.5 Cup of Pineapple Juice
- 1 Cup of Brown Sugar, packed
- 1 Tablespoon of Brown Sugar, packed
- 8 Garlic Cloves, chopped
- 2 Tablespoons of Fresh Ginger, chopped
In a large mixing bowl combine soy sauce, pineapple juice, garlic, and ginger.
Before adding the brown sugar, take one cup of the sauce mixture and place into a separate bowl and add 1 TBSP brown sugar, this will be to marinate your meat. Add 3/4 cup brown sugar to the original marinade bowl and mix both bowls until sugar dissolves.
Place meat in freezer bag and add your meat marinade. If using pork shoulder butt, slice meat into bite sized chunks suitable for skewers, adding meat to skewers after the meat marinates overnight in the freezer bag.
Refrigerate sauce overnight.
Place sauce in a small sauce pan to gently boil on low heat, stirring every few minutes. Sauce will thicken slightly. This can be done directly on your Blackstone Griddle in a sauce pan!
With Blackstone set to medium high heat, drizzle a light coating of vegetable oil and add chicken thighs or pork skewers. Cook time will vary on thickness of meat.
Serve over white rice garnished with sliced green onions and sauce. Great served with Hawaiian Mac Salad!
Recipe by Nate Lippy.