Maui Wowie Chicken Sandwich

STEP 1: MARINATE. Combine marinade ingredients (2 lbs boneless chicken thighs, 3 cloves minced garlic, 1/2 C low-sodium soy sauce, 1 TBSP rice vinegar, 1 TBSP brown sugar, 1 tsp kosher salt, 1/4 C olive oil) and add chicken. Toss to coat and refrigerate overnight, or at least an hour.

STEP 2: GRILL. Grill chicken over medium heat until charred and cooked through, brushing with sauce during the final minutes. Brush pineapple with soy sauce, then grill until caramelized and slightly charred.

STEP 3: SAUCE. In a pan over medium heat, sauté 3 cloves minced garlic in 1 TBSP olive oil until fragrant. Add remaining sauce ingredients (1/4 C low-sodium soy sauce, 2 tsp onion powder, 1.5 tsp sesame oil, 2 tsp fresh minced ginger, 1/3 C honey, 3 TBSP unsalted butter, 1/2 tsp black pepper). Simmer 3-5 min until slightly thickened. Salt to taste, garnish with green onion and sesame seeds. Set aside.

STEP 4: BUILD. Toast buns and layer with Sriracha mayo (1/2 C mayo, 2-3 TBSP Sriracha), grilled chicken, pineapple, and slaw. Finish with extra sauce.