Servings: 4

2 pounds chicken thighs, bone-in and skin-on 2 pounds chicken thighs, bone-in and skin-on
1 cup pineapple juice 1 cup pineapple juice
1/2 cup soy sauce ½ cup soy sauce
1/4 cup ketchup ¼ cup ketchup
1/4 cup brown sugar, packed ¼ cup brown sugar, packed
2 tablespoons rice vinegar 2 tablespoons rice vinegar
2 tablespoons ginger, minced 2 tablespoons ginger, minced
2 tablespoons garlic, minced 2 tablespoons garlic, minced
1 teaspoon sesame oil 1 teaspoon sesame oil
Green onions and sesame seeds for garnish Green onions and sesame seeds for garnish

In a bowl, whisk together pineapple juice, soy sauce, ketchup, brown sugar, rice vinegar, minced ginger, minced garlic, and sesame oil to create the marinade.
Place chicken thighs in a large zip-top bag or shallow dish and pour half of the marinade over them.
Reserve the other half for basting and serving.
Seal the bag or cover the dish and marinate the chicken in the refrigerator for at least 2 hours, or preferably overnight.
Preheat the grill to medium-high heat.
Remove chicken from the marinade and grill for 6 to 8 minutes per side or until fully cooked, basting with the reserved marinade during grilling.
Garnish with sliced green onions and sesame seeds before serving.

Recipe and photo credit to Nani Recipes on Facebook  Recipe and photo credit to Nani Recipes on Facebook