• 1 cup unsweetened pineapple juice
• 1/2 cup soy sauce
• 1/2 cup brown sugar
• 1/3 cup ketchup
• 1/4 cup chicken broth
• 2 teaspoons freshly grated ginger
• 1 1/2 teaspoons minced garlic
• Green onions, sliced (for garnish)

1. In a bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, ginger, and garlic until fully combined.
2. Reserve about 1 cup of the marinade for basting later.
3. Place chicken in a large zip-top bag or shallow dish and pour the remaining marinade over it.
4. Cover and refrigerate for at least 3 hours, or overnight for maximum flavor.
5. Preheat the grill to medium heat.
6. Grill chicken for 6–8 minutes per side, turning occasionally.
7. During the last 5 minutes, baste generously with the reserved marinade.
8. Remove from the grill and garnish with sliced green onions before serving.

• Always reserve marinade separately for basting to avoid cross-contamination.
• Grill over medium heat to prevent burning due to the sugar content.
• Let the chicken rest for 5 minutes before serving to retain juices.
• Pound chicken breasts to even thickness for consistent cooking.

• Steamed white or coconut rice
• Grilled pineapple slices
• Hawaiian macaroni salad
• Roasted vegetables
• Fresh green salad

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze cooked chicken for up to 2 months. Thaw overnight in the fridge before reheating.
• Meal Prep: Marinate the chicken up to 24 hours in advance for easy grilling.

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