Ingredients:
4-5 pounds boneless skinless chicken thighs
½ cup packed light brown sugar
½ cup ketchup
½ cup light soy sauce
½ cup canned pineapple juice
1 tablespoon ginger paste or minced ginger
1 tablespoon garlic paste or minced garlic
3 tablespoons apple cider vinegar
½ teaspoon cumin
½ teaspoon coarse black pepper
½ teaspoon smoked or sweet paprika
Pineapple rings – 1 pineapple or 1 can of slices, drained
½ cup sliced green onions for garnish
Directions:
Rinse chicken thighs and pat dry.
In a large bowl or gallon-size ziploc bag, combine all ingredients except the chicken and pineapple rings. Mix well.
Remove ½ cup of the sauce mixture and set aside for serving.
To the remaining sauce, add the chicken thighs, ensuring all pieces are well-coated. Cover or seal and refrigerate to marinate for at least 4 hours, preferably overnight.
Preheat grill to medium-high heat (400°F) and lightly oil the grates.
Grill chicken, about 10 minutes per side, until internal temperature reaches 165°F. Discard used marinade.
Grill pineapple rings alongside chicken until golden.
Remove chicken and pineapple from grill. Reheat reserved marinade slightly and brush over chicken before serving.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes + marinating time | Kcal: 410 | Servings: 6 servings
