Ingredients

The following ingredients have 4 Servings
  • 20 ounce can sliced pineapple
  • 1/2 cup soy sauce
  • 1/3 cup brown sugar
  • 1/3 cup ketchup
  • 1 tablespoon sesame oil
  • 2 teaspoons fresh ginger (minced)
  • 2 teaspoons fresh garlic (minced)
  • 2 pounds boneless skinless chicken thighs
  • 1/4 cup green onions (sliced)

Instruction

  • Drain the pineapple, reserving 1 cup of the pineapple juice. Save the pineapple slices for later use.
  • Place the pineapple juice, soy sauce, brown sugar, ketchup and sesame oil in a large bowl. Whisk to combine.
  • Reserve 2 tablespoons of the marinade in the refrigerator in a small bowl. This will be used later on to baste the chicken.
  • Stir the garlic and ginger into the large bowl of marinade. Add the chicken thighs and toss to coat.
  • Cover the bowl and refrigerate for at least one hour, or up to 24 hours.
  • Preheat an outdoor grill or grill pan to medium heat.
  • Remove the chicken from the marinade and place on the grill. Cook for 6-8 minutes per side or until chicken is done, basting occasionally with the reserved marinade.
  • Place the pineapple slices on the grill. Cook for 2 minutes per side.
  • Place the pineapple and chicken on a plate. Sprinkle with green onions, then serve.