INGREDIENTS
  • 4 pounds boneless skinless chicken thighs, chicken breasts also work
  • 1 cup unsweetened pineapple juice
  • ½ cup soy sauce
  • ½ cup brown sugar
  • ⅓ cup ketchup
  • ¼ cup chicken broth
  • 2 teaspoons fresh ginger root, grated
  • 1½ teaspoons minced garlic
  • green onions, sliced for garnish
INSTRUCTIONS
  1. In a medium-sized bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, ginger, and garlic. Reserve 1 cup sauce for basting. Add the chicken thighs and sauce to a ziplock bag and marinate at least 3 hours or overnight.
  2. Grill chicken, covered, over medium heat for 6-8 minutes on each side or until no longer pink. Baste occasionally with reserved marinade during the last 5 minutes. Garnish with green onions if desired