Hawaiian BBQ Chicken

Ingredients

• 1½ lb boneless, skinless chicken thighs
• ¾ cup pineapple juice
• ½ cup soy sauce
• ¼ cup brown sugar
• ¼ cup ketchup
• 2 tbsp rice vinegar
• 1 tbsp ginger, grated
• 2 clove garlic, minced
• 1 tsp sesame oil
• 1 tbsp cornstarch
• 2 tbsp water
• 2 green onions, sliced (optional)
• 4 pineapple rings, canned or fresh (optional)

Steps

1. Whisk together pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, grated ginger, minced garlic, and sesame oil in a bowl. Reserve 1/2 cup of the marinade.
2. Place chicken thighs in a large Ziploc bag or shallow dish with the remaining marinade. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
3. While chicken marinates, pour the reserved 1/2 cup marinade into a small saucepan. In a separate small bowl, whisk together cornstarch and water to create a slurry. Add the slurry to the saucepan and bring to a simmer over medium heat, stirring constantly, until thickened into a glaze. Set aside.
4. Preheat grill to medium-high heat. Remove chicken from marinade, discarding any excess.
5. Grill chicken for 6-8 minutes per side, or until internal temperature reaches 165°F (74°C). If desired, grill pineapple rings alongside the chicken for 2-3 minutes per side.
6. Brush the cooked chicken with the thickened Hawaiian BBQ glaze during the last few minutes of grilling or immediately after removing from the grill.
7. Serve chicken hot, garnished with sliced green onions and grilled pineapple, if using.