- 3 lbs Boneless skinless chicken breast or thighs
Marinade:
- 1/4 cup brown sugar
- 1/4 cup honey
- 1/2 cup ketchup
- 1/2 cup soy sauce
- 1/4 cup sherry
- 2 tsp fresh ginger, minced
- 4 TBS fresh garlic, minced
- 1 pineapple peeled, cored and cut into 1 inch rings for grilling
Combine marinade ingredients in a bowl, reserving 2/3 in a separate bowl for basting. Pour remaining marinade over chicken in a bowl. Cover and refrigerate chicken overnight or at least 8 hours. Remove chicken from marinade and grill 4-5 minutes on each side or until internal temperature is 165 degrees. Baste with 2/3 cup reserved marinade during the last few minutes of grilling. Remove chicken, clean grill and add pineapple 2-3 minutes per side or until heated through. Diced the grilled pineapple and serve over chicken.
