1.8pounds(817g)bonelessskinless chicken thighs (8-9 thighs), with the fat trimmed off
2teaspoonscornstarch
Instructions
Mix the pineapple juice, ½ cup of the soy sauce, pineapple, brown sugar, honey, garlic and ginger together in a large bowl then add the chicken.
Stir to combine, cover and marinate for 4-8 hours.
Once ready, remove the chicken from the marinade.
Strain the marinade through a fine mesh strainer into a saucepan and bring it to a boil on the stove over medium-high heat.
Reduce the heat to low medium and let it simmer for 5 minutes then mix the remaining ¼ cup of soy sauce and cornstarch together and pour it into the sauce.
Simmer for another 3-4 minutes or until the sauce has thickened enough to coat the back of a spoon.
Heat a grill to low-medium heat and oil the grates.
Grill the chicken on each side for 5-6 minutes, brushing with the sauce each time before flipping. (If the chicken starts smoking turn the heat down. It’s normal for it to sizzle, but if the heat is too high it will burn and start to break the chicken apart.)
Remove the chicken from the grill and let it cool for 3-4 minutes before servings with freshly chopped cilantro for garnish.
Notes
This chicken can be stored in an airtight container in the fridge for up to 3 days.