Ingredients:

• 4 pounds of boneless, skinless chicken thighs (or chicken breasts)
• 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)

Instructions:

1. In a medium bowl, combine pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, ginger, and garlic. Stir until well mixed. Set aside 1 cup of the sauce for basting during grilling.
2. Place the chicken thighs in a large ziplock bag and pour in the remaining marinade. Seal the bag and refrigerate for at least 3 hours, or overnight for best flavor.
3. Preheat your grill to medium heat. Grill the marinated chicken for 6-8 minutes per side, or until fully cooked and no longer pink in the center. While grilling, baste the chicken with the reserved marinade during the last 5 minutes of cooking.
4. Once done, remove the chicken from the grill and garnish with sliced green onions.