Step 1

In a large mixing bowl combine chopped chipotle peppers, onions, beer, balsamic vinegar, apple cider vinegar, oil, maple syrup, and salt; whisk until completely incorporated.

Step 2

Place pineapple rings in a ziploc bag and add ½-cup of the prepared marinade to the pineapples. Seal the bag and refrigerate for 4 hours.

Step 3

Place chicken thighs in a large 1 gallon ziploc bag.

Step 4

Remove ½-cup of the marinade to use for later. Keep refrigerated.

Step 5

Add the remaining marinade to the chicken thighs; seal the bag and refrigerate for 4 hours.

Step 6

Preheat the grill to 400˚F.

Step 7

Remove chicken thighs from ziploc; discard the marinade. Let thighs sit at room temperature while preheating the grill.

Step 8

Brush the grill grates with oil.

Step 9

Transfer chicken thighs to the hot grill and place over direct heat; cook undisturbed for 5 minutes.

Step 10

Flip the chicken over; brush with the reserved marinade and continue to cook for 5 more minutes, or until chicken is cooked through and internal temperature registers at 165˚F. Brush on more of the reserved marinade while the chicken is cooking.

Step 11

Remove chicken from grill and set aside for 5 minutes before serving. Keep covered.

Step 12

While the chicken is cooking or resting, grill the pineapples on both sides until grill marks appear; about 1 to 2 minutes per side.

Step 13

Place chicken thighs on a plate and serve with the pineapple rings.