Serves 3

Adapted from Life in the Lofthouse

• ¼ cup pineapple juice

• ¼ cup brown sugar

• ⅓ cup ketchup

• ⅓ cup soy sauce

• ½ - 1 ounce chicken broth

• 1-2 inch piece ginger, peeled and grated

• 1-2 cloves garlic, minced

• ½ - 1 teaspoon red pepper flakes

• 1 pound boneless, skinless chicken breasts or thighs

• Pineapple chunks, for garnish (optional)

• Rice, for serving

1. In a medium bowl, add the pineapple juice, brown sugar, ketchup, soy sauce, chicken broth, ginger, garlic, and red pepper flakes. Whisk everything together well. Reserve about ¼ - ½ cup of the marinade.

2. Add the chicken to the remaining marinade and mix together until it evenly coats the chicken. Cover and set in the refrigerator for an hour or up to 24 hours.

3. When you’re ready to cook, lightly oil a grill pan and heat it over medium-high heat. As the grill pan is heating up, drain and discard the chicken marinade. Once your grill is hot, add the chicken and grill both sides until no longer pink in the middle, about 6-8 minutes per side. Cook time may vary depending on the heat of the grill and thickness of the chicken. Periodically baste the chicken with the reserved marinade.

4. If you’re using pineapple chunks, you can grill them while the chicken is grilling. Grill till both sides are charred and dark grill marks appear, about 3-5 minutes per side.

5. Serve chicken over rice, with grilled pineapples as a topping.

6. Enjoy!