Step 1

Mix the marinade ingredients in a large bowl. Reserve 1 cup of the marinade for basting while grilling.

Step 2

Add the chicken thighs and push them into the marinade.

Step 3

Cover the bowl with plastic and refrigerate for 24-48 hours.

Step 4

Once marinated and ready to cook. Use a basting brush or a paper towel to grease the grates with the vegetable oil.

Step 5

Light the grill and preheat to medium-high heat.

Step 6

Using a tongs, place chicken thighs on the grates and shut the lid.

Step 7

Cook for 3-4 minutes or until you try to lift the chicken it no longer sticks to the grates.

Step 8

Flip the chicken and cook for 2-3 minutes.

Step 9

Baste the chicken liberally with the marinade and flip the chicken and cook for another minute.

Step 10

Baste the chicken again and flip for another minute or so.

Step 11

The chicken is done with a thermometer reads 165 degrees.

Step 12

Transfer the chicken to a plate and cover with foil to rest for a few minutes before serving.

Step 13

Take the pineapple rings and place them on the grill for a few minutes and flip again. Serve alongside the chicken.