Step 1

Combine all marinade ingredients in a bowl. Whisk well. Reserve 1 cup for basting.

Step 2

Place chicken in a large nonreactive glass dish or resealable Ziploc bag and cover with marinade, turning the chicken to coat. Refrigerate at least 8 hours.

Step 3

Heat grill to medium heat. Drain chicken and discard the marinade. Grill the chicken for 6-8 minutes per side until they reach 170°F when tested with a digital meat thermometer, basting frequently with the reserved marinade during the last five minutes. Grill the pineapple rings at the same time, if using.

Step 4

Rest and serve with chopped green onions sprinkled on top for garnish.