Huli Huli Chicken Thighs

Ingredients

• 2 lb Chicken Thighs
• ½ cup pineapple juice
• ⅓ cup soy sauce
• 3 tbsp brown sugar
• 2 tbsp ketchup
• 1 tbsp fresh ginger, grated
• 3 cloves garlic, minced
• 1 tsp sesame oil
• Rice and grilled pineapple rings, to serve

Method

1. Whisk the pineapple juice, soy sauce, sugar, ketchup, ginger, garlic, and sesame oil. Reserve a third in a separate cup for basting/serving — marinade that touched raw chicken stays with the raw chicken.
2. Marinate the Chicken Thighs in the rest, 30 minutes to overnight — the pineapple's enzymes tenderize while the sugars set up the char.
3. Grill (or broil) over medium-high, turning — huli-ing — every 3–4 minutes so the sugary glaze caramelizes without burning. About 12–15 minutes total, to 165°F for chicken.
4. Boil the reserved sauce 2 minutes until slightly syrupy and brush it on for the final flip.
5. Rest 5 minutes, serve over rice with grilled pineapple. Aloha is a flavor and it's mostly caramelized soy sauce.