Servings: 10 to 12

4 pounds boneless skinless chicken thighs, chicken breasts also work 4 pounds boneless skinless chicken thighs, chicken breasts also work
1 cup unsweetened pineapple juice 1 cup unsweetened pineapple juice
½ cup soy sauce ½ cup soy sauce
½ cup brown sugar ½ cup brown sugar
⅓ cup ketchup ⅓ cup ketchup
¼ cup chicken broth ¼ cup chicken broth
2 teaspoons fresh ginger root, grated 2 teaspoons fresh ginger root, grated
1½ teaspoons minced garlic 1½ teaspoons minced garlic
green onions, sliced for garnish 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 sauce for basting. Add the chicken thighs and sauce to a ziplock bag and marinate at least 3 hours or overnight.
Grill chicken, covered, over medium heat for 6 to 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