4 pounds of boneless skinless chicken thighs and chicken breasts also work

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 fresh ginger root grated

1 1/2 teaspoons minced garlic

green onions sliced for garnish

In a medium-sized bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, ginger, and garlic. Reserve 1 cup of sauce for basting. Add the chicken thighs and sauce to a ziplock bag and marinate for at least 3 hours or overnight.

Grill chicken, covered, over medium heat for 6-8 minutes on each side or until no longer pink. Baste occasionally with reserved marinade during the last 5 minutes. Garnish with green onions if desired