Step 1

In a large resealable bag, mix brown sugar, ketchup, canned pineapple juice, soy sauce, Worcestershire sauce, apple cider vinegar, ginger, garlic, paprika, and ground black pepper until evenly combined.

Step 2

Reserve ½ cup of the marinade and store in the fridge for later (you will use this to brush the chicken).

Step 3

Add the chicken to the marinade in the resealable bag, making sure it’s all coated evenly. Seal the bag and marinate in the fridge for at least 4-6 hours or preferably overnight.

Step 4

Remove the marinated chicken from the fridge and let it sit on the counter for about 20 minutes prior to grilling. Meanwhile, get a grill preheated and brush the grill grates with oil.

Step 5

Cook the chicken: Grill chicken for 6 minutes on one side, then flip and cook for about 3 minutes. Baste the chicken with the reserved ½ cup of the marinade, then flip again and cook for another 1-2 minutes on each side at a time. Repeat until fully cooked through in the center. They should cook for about 15-16 minutes total. Remove from grill and let it rest for 10 minutes. Note: In order to avoid cross-contamination, only use the reserved marinade to brush the chicken.

Step 6

Grill the pineapple sliced on both sides until you get grill marks.

Step 7

Serve the chicken with the grilled pineapple and garnish with green onions. Enjoy!