30 minutes, not including prep
8-ounce cans pineapple juice
1/2 cup soy sauce
2 heads baby bok choy
6 large carrots, peeled
Juice of 1 lime
1 2-inch piece fresh ginger, grated
2 large cloves garlic, minced
4 bone-in chicken breasts
1/4 teaspoon cornstarch
Kosher salt and freshly ground black pepper, to taste
Olive oil, enough to drizzle
Whisk the pineapple juice, soy sauce, lime juice, ginger, and garlic together in a large bowl.
Transfer half the marinade to a gallon-size zip-top bag and add the chicken breasts. Press to seal all the air out of the bag, and so that the chicken is submerged in the marinade.
Let sit for an hour at room temperature, or 4-6 hours in the refrigerator.
Meanwhile, cut the bok choy in half, lengthwise, and rinse it thoroughly. Slice the carrots lengthwise into wide, thin strips with a Japanese slicer or peeler.
Preheat a gas or charcoal grill for two-zone grilling (one side direct, high heat; one side indirect, medium heat).
Place the chicken over the hottest part of the grill and cook for 10 minutes, flipping once.
Still flipping it occasionally, transfer chicken to indirect heat side of the grill and cook for 10-12 minutes or until a thermometer inserted into the thickest part of the breast reads 165˚. Remove the chicken from the grill and let rest for 5 minutes.
While the chicken grills, place the remaining marinade in a saucepan and bring to a simmer. Cook for 10 minutes until slightly thickened.
Whisk the cornstarch together with 2 teaspoons water and add to the marinade. Cook for 1 minute more.
While the chicken rests, toss the bok choy and carrots with a drizzle of olive oil and sprinkle of salt and pepper.
Place the bok choy directly on the grill grates and the carrots in a grill basket, and cook alongside the chicken until vegetables are lightly charred and tender: 2-3 mins per side for the bok choy, and 6-8 mins for the carrots.
Drizzle the marinade sauce over the chicken and vegetables before serving