Tank Cooks Huli Huli Chicken

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Ingredients 

• 2 lbs. Boneless Skinless Chicken Thighs 
• 1 cup Pineapple Juice 
• 1 cup Chicken Broth
•  1/2 cup Low-Sodium Soy Sauce 
• 1/2 cup Light Brown Sugar, packed 
• 1/3 cup Tomato Ketchup (BBQ Sauce) 
• 2 tsp. Fresh Ginger, minced
•  1-1/2 tsp. Freshly Chopped Garlic 
• Pinch Salt 
• Cored Pineapples

Directions 

1. Mix pineapple juice, broth, soy sauce, brown sugar, ketchup, ginger, garlic, and salt. Reserve 1 cup of marinade for brushing.
2. Place chicken in a large bowl and pour over the remaining marinade. Refrigerate for at least 3 hours or up to overnight.
3.  Remove the chicken from the marinade and discard the marinade in a bowl. 
4. Preheat the grill to medium (350°F —400°F). Place the chicken on oiled grates; grill, turning occasionally, until a meat thermometer registers 160°F, about 25 to 35 minutes. 
5. Transfer chicken to a platter. Baste pineapple slices with the reserved marinade; place on oiled grates, and grill, uncovered, until grill marks appear, about 4 minutes per side. 
6. Place pineapple slices on top of the chicken and brush all with the remaining marinade.