How to Make Smoked Hawaiian Pineapple Chicken on the Ninja Woodfire Grill!!!

Hello and welcome to DadGotThis, where I answer the tough questions, like can I make a tasty Hawaiian-inspired dish on my Ninja Wood Fire? And why do chickens make great interior designers? Second one's easy. They have impeccable taste. We are back on the Ninja Wood Fire today, and we are making a quick, simple, and delicious Hawaiian-inspired dish. Hawaiian pineapple chicken. I don't know. Sounds good to me. First thing we need to do is whip up a quick marinade slash sauce. We are going to start with some canned pineapple, but we're not actually using the pineapple. We're using the juice. We want about a cup of pineapple juice, and I'm going to say that's not a cup, so I'm going to add a little bit to it. Some pineapple nectar. We buy this at the store. It's great for making drinks. Roughly a cup. Three quarters of a cup of soy sauce. This is just regular soy sauce. One tablespoon of sesame oil. Two tablespoons of mirin. Two tablespoons of rice vinegar. About four tablespoons of minced fresh garlic. About two tablespoons of fresh minced ginger. One quarter cup of brown sugar. One teaspoon of MSG. Don't be scared of MSG. It just enhances the flavor of all your food. One teaspoon of salt. I'm using sea salt. One teaspoon of pepper. I'm using a peppercorn mix, which has green and black peppercorns. And finally, two tablespoons of avocado oil. And now we mix. You want to do this enough until you get all of that sugar to dissolve and be evenly distributed throughout the marinade. Get yourself a pot, and we're going to take about half of this marinade. So we're going to use this to make our sauce. I don't like using the marinade to make my sauce, even though if you boil it and bring it up and cook it long enough, it'll be completely safe. I've gotten weird textures and stuff with them doing that, so I always like to just make extra of the marinade and reserve it to make my sauce ahead of time. So we're just going to go ahead and put this on a burner over medium heat, bring it up to a boil, and then simmer it for about 10 minutes. What I have here are some boneless, skinless chicken thighs, just shy of two pounds. You can adjust this recipe to be for however much chicken you want. If you need more chicken, add more chicken, and just make a little bit more marinade. But two pounds should be good for me and my family. Just enough to cover. I'm going to go put the rest of this in that pot. Now me, I like to kind of get in here and just work the chicken a little bit. Make sure everybody is nicely submerged and soaking. Go ahead and cover this and refrigerate for minimum one hour, better overnight. If you're going to do it overnight and cook it later in the day, as soon as you wake up in the morning, just kind of toss them around and flip them so everybody's getting even coverage. I'll see you in a little while. After a little over 20 minutes on a simmer, we have a thickened, but not thick, sauce. Let's give it a quick little taste. Nice. Sweet, tangy, not too sweet. That is going to be perfect to brush on the chicken and on the pineapple when we grill. Speaking of the chicken, I didn't have overnight, and I didn't want to sacrifice too much flavor. So I vacuum marinated my chicken. I happen to have a vacuum chamber sealer. If you want more information about it, it is in the description below. But if you vacuum seal food, you can cut your marinating time down from overnight to as little as 30 minutes. We're at about 40 something minutes since I vac sealed these, so they should have plenty of flavor. The reason for that is when you pull all the air out of the bag, it forces the marinade into the food, accelerating the process. So in 45 minutes, I can do what would have taken overnight. Let's go set up the wood fire. First thing you want to do is grab your pail hopper and fill it all the way to the top. This helps with ignition. Now, give it the dad shake. The dad shake either compacts the pellets and makes it burn better, separates the pellets and gives it lots of air and makes it burn better, or does absolutely nothing but just makes me feel like it burns better. I still do it every time. As you can see, I have the flat top in here. We're going to want that in there. For this section, we're going to want to turn it on. Set it to smoker. We're going to set this temperature down to 190. We're going to do it for one hour. Now we want to take our chicken and our pineapple. And for the chicken, I want to spray it with a little bit of duck fat. This should help it not stick. And I just love the flavor of duck fat. Chicken tongs? Not chicken tongs. For the pineapple, we are going to take some of this lovely marinade slash sauce, douse it down on there, give them a flip. If they touch the chicken, it's not a big deal. They are getting cooked. Okay. The next thing I want to do is I want to add a little bit of brown sugar over these pineapple and a little bit over the chicken. Let's go get these onto the wood fire. I did set it for an hour, but we are going to check them in 30 minutes. The first 30 minutes is up. It is time to go ahead and check them. I just want to make a note. I get some comments on my videos about food safety and like, oh my God, he's reusing tongs or he didn't do this. You guys might not see it in the video, but I am very careful with food safety. I have multiple tongs. I just switch them out or I wash them in between and don't show it on camera. So don't worry. I'm being safe. Chicken's at about 145. We're going to hit it with some duck fat with everybody. Everybody's going to get a little bit of brown sugar. The chicken is cooked enough on the outside where we can baste it with our sauce. Give it a little bit more brown sugar and we're going to smoke this for another 30 minutes. Because I want to get maximum smoke on this, I topped off the pellets and I'm hitting the ninja wood fire button to reignite the pellets to hit it with a heavy hit of smoke. I only do this with the smoke and pecan pellets because I've never gotten a better taste doing this. So if you're not using those, maybe skip this. At this point, I would like this sauce to be more of a glaze. So what do I do? I'm going to go back and stick it on the burner on a boil for another 20-30 minutes while the chicken is cooking. I really want it to be able to kind of coat the back of this spoon. So we just have to reduce it. The smoke portion is done. It is time to put a nice crust on these. Quick little scrape with my handy dandy scraper and some water to get it ready for grilling. I use these little silicone scrapers. They are the best thing in the world. I will throw a link down in the description to the ones that I use. They are awesome. We're just going to go ahead and set this to grow high. It's been 10 minutes. It should be plenty hot. Little extra duck fat. And these went for about 11 minutes in total, a couple minutes per side open, a couple minutes per side closed. And I like to use my little cast iron weight just to get some real pressure down on them. That helps get that nice sear and that nice color on them. I did hit them up with a little bit of the marinade and a little bit of extra brown sugar throughout the process. Did that also with the pineapple, which also goes directly on the grill, getting a couple flips. You're really just looking for color here. We're way over 180, almost 190, but look at how beautiful that looks. Oh, these are going to be great. Time to assemble. You can completely skip the ridiculous tower of chicken that was just for photos, but this looks fantastic. I can't wait. Let's grab one of these. Some pineapple. Hawaiian pineapple chicken. Oh yeah. Smoky, sweet, savory, umami. Just everything you want in food. In that bite. You gotta like sweet. This is a Swedish dish. Not Swedish like the chef, sweet-ish like it's kind of sweet. I don't believe it needs any dipping sauce, but if you have any leftover, you always could, but... A little white rice. Eating it with the rice definitely helps cut down some of the richness of it, but man, I love this. I could eat this whole stack, but to save it for the family for dinner. If you want this recipe, it's going to be on the website dadgotthis.com along with all my other wood fire recipes, but if you want to get a collection of wood fire recipes with some bad jokes and some great photos, I have a cookbook. It should be out by now. Information will be in the description. It's got about two dozen of my best and favorite wood fire recipes. Put a lot of work into it. I hope you guys enjoy it. If you want to get a copy, I would sure appreciate it. It's one of the best ways you could help me out. Another way you could help me out would be doing the likey subscribe thing. YouTube loves it when you leave a like. I love it when you leave a comment. I answer just about every comment in my comment section. You really want to support this channel, consider becoming a member. You'll get behind the scenes updates, 24 hour early access to videos, producer credits, shout outs, all kinds of fun stuff. But if you can't, subscribing would be enough. Now, with all that out of the way, I guess there's only one question left to answer. Why did the chicken get arrested? He was suspected of foul play. Pretty bad. Dad may tell horrible dad jokes, cook fantastic chicken dishes on his ninja wood fire, but one thing dad will never do is an outro. So that's it. Bye! This is the part where I thank all of my members. You guys are the absolute best. Thank you so much for your support and rock on. I don't know why I said rock on, but rock on.