Hawaiian Chicken

Steps

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1. 1
   Combine low sodium soy sauce, pineapple juice, ketchup, and brown sugar in a bowl. Add grated garlic, grated ginger, and a pinch of salt. Whisk everything together to create the marinade sauce.
   ▶ ≈0:53
2. 2
   Prepare the boneless skinless chicken thighs. If using chicken breast, make sure to keep it whole to prevent it from drying out. For thighs, leave a small amount of fat on them to keep the meat moist and flavorful.
   ▶ ≈1:45
3. 3
   Place the prepared chicken in a bowl and pour the sauce over it, making sure it is well coated. Reserve some of the sauce for glazing on the grill later. Marinate for 20 minutes to overnight, depending on your preference.
   ▶ ≈2:25
4. 4
   Preheat the grill to medium-high heat (around 350-400°F). Place the marinated chicken on the hot grill and cook for about 8 minutes on one side.
   ▶ ≈3:15
5. 5
   Flip the chicken. Place the reserved marinade in a stainless steel skillet on the grill alongside the chicken. As it heats, the sauce will thicken, boil, and become glossy.
   ▶ ≈3:42
6. 6
   Slice the fresh pineapple and dip each slice into the thickened sauce. Place the slices on the grill and cook for about 4 minutes before flipping.
   ▶ ≈3:55
7. 7
   During the last 4 minutes of cooking, brush the thickened sauce generously over the chicken and pineapple slices. Cook until everything is done and caramelized.
   ▶ ≈4:08
8. 8
   Transfer the cooked chicken and pineapple to a serving platter. Drizzle the remaining thickened sauce over the top. Optionally garnish with fresh parsley for color. Serve with rice or salad.
   ▶ ≈4:20