This beautiful warm, spring (summer) like day makes me crave something fresh and light on the grill. Chicken thighs are generally a good buy and easy to grill. I prefer the boneless skinless ones because they cook faster and are easier to eat. Double this recipe and serve leftovers cold the next day. Great picnic food!
There's nothing like the taste of grilled fresh pineapple. Amazing that I grew up eating canned pineapple and tought it was WONDERFUL! Mama and I ate canned pineapple slices with a dab of mayonnaise and shredded Cheddar cheese on a lettuce leaf as salads, cottage cheese with crushed pineapple and pineapple upside down cake! Never knew what I was missing! OK, I'll go look for mama's pineapple upside down cake recipe. Meanwhile, try this chicken recipe; it's YUMMMY!
Pineapple Grilled Chicken Thighs
1 c. (6-oz. can) pineapple juice
juice of 1 lime
2 tablespoons firmly packed light brown sugar
1/2 cup soy sauce
1 clove garlic, minced
8 boneless skinless chicken thighs
1 large fresh pineapple, cored and sliced 1-in. thick
Combine pineapple juice, lime juice, brown sugar, soy sauce and garlic in a small bowl. Pour over chicken thighs in a large zip-loc bag. Refrigerate several hours or overnight. Remove chicken from marinade and grill over medium heat for 20 minutes. Place pineapple slices on the grill during last 10 minutes of cooking time.