Marinated chicken is grilled and glazed with a shiny sauce for a tender, flavor-packed main dish. Add caramelized grilled pineapple, and you have the perfect bite. Be sure to give yourself enough time to marinate the chicken for at least 2 hours!
Ingredients
or1/3 cup packed dark brown sugar
or2 tbsps apple cider vinegar
or1 tbsp grated fresh ginger (from a 2-inch piece)or ginger paste
or5 cloves of garlic, grated or finely minced (about 1 tablespoon)
or2 1/2 pounds small boneless, skinless chicken thighs (8 to 9 small thighs)
orCanola oil, for grilling
or6 (1-inch-thick) fresh cored pineapple rings-optional
Preparation
1.
Marinate the chicken:
In a medium bowl or 4-cup liquid measuring cup, whisk together the pineapple juice, soy sauce, ketchup, brown sugar, sherry, vinegar, ginger, and garlic.
Place the chicken in a large resealable zip-top bag. Pour 2 cups of the marinade over the chicken and seal to close. Reserve the remaining 1 cup marinade for glazing. Place the bag with the chicken on a large plate and refrigerate for at least 2 hours or up to 4 hours.2.
Preheat the grill:
Remove the chicken from the refrigerator 30 minutes before cooking. Preheat a grill to medium (350°F to 400°F). Remove the chicken from the marinade and pat dry with paper towels; discard the bag with the marinade.3.
Grill the chicken:
Brush oil onto the grill grates. Place the chicken on the oiled grates and grill, covered, until grill marks appear, about 3 minutes. Flip the chicken and continue to cook until grill marks appear on the second side, about 3 more minutes.
Flip again and continue to cook, flipping every 2 minutes, until an instant-read thermometer inserted into the thickest portion of the thighs registers 135°F, about 4 minutes.4.
Glaze the chicken:
Once the chicken has reached 135°F, brush some of the reserved marinade over the thighs. Cook, flipping and brushing with marinade every 1 to 2 minutes, until glazed and an instant-read thermometer inserted into the thickest portion of the thighs registers 165° to 175°F, 3 to 4 more minutes.
Remove from the grill, transfer to a platter, and let rest for 10 minutes.Grill the pineapple:
While the chicken rests, lightly brush additional oil over the grill grates and increase the temperature to medium-high (400°F to 450°F).
Place the pineapple slices on the oiled grates and grill, uncovered, until grill marks appear on both sides and the pineapple starts to caramelize, about 4 minutes, flipping once halfway through.5.
Grill the pineapple:
While the chicken rests, lightly brush additional oil over the grill grates and increase the temperature to medium-high (400°F to 450°F).
Place the pineapple slices on the oiled grates and grill, uncovered, until grill marks appear on both sides and the pineapple starts to caramelize, about 4 minutes, flipping once halfway through.6.
You can also bake the chicken at 350 until proper internal temperature of 165° to 175°F is reached. Alternatively, you can sauté in large sauce pan on medium heat, covered until thighs are 165° to 175°F. Be sure to continually baste with sauce. 
