Ingredients

Chicken

• 4 pounds boneless skinless chicken thighs

Marinade

• 1 cup unsweetened pineapple juice
• 1/2 cup low-sodium soy sauce
• 1/2 cup brown sugar
• 1/3 cup ketchup
• 1/4 cup chicken broth
• 2 teaspoons fresh grated ginger
• 1 1/2 teaspoons minced garlic

Garnish

• Sliced green onions
• Grilled pineapple (optional)

Instructions

1. Whisk together all marinade ingredients.
2. Reserve 1 cup for basting.
3. Marinate chicken for at least 3 hours or overnight.
4. Preheat grill to medium heat.
5. Grill chicken 6–8 minutes per side.
6. Baste during the final minutes of grilling.
7. Cook until internal temperature reaches 175°F for thighs.
8. Rest for 5 minutes before serving.
9. Garnish with green onions and serve warm.

Recipe Notes

• Medium heat prevents burning
• Chicken thighs stay juicier than breasts
• Fresh ginger gives the best flavor
• Charcoal grilling adds extra smoky depth

Storage Tips

• Refrigerate up to 4 days
• Freeze cooked chicken up to 2 months
• Freeze raw marinated chicken up to 3 months
  

  Estimated Nutrition Per Serving

  Calories: 288 Protein: 36g Carbohydrates: 17g Fat: 8g Saturated Fat: 2g Sugar: 15g Sodium: 907mg Fiber: 1g