1⁄3 cup pineapple juice
1⁄4 cup packed brown sugar
1⁄4 cup ketchup
3 Tablespoons low-sodium soy sauce
3 Tablespoons low-sodium chicken broth
3⁄4 teaspoon ground ginger
3 to 4 garlic cloves, minced
8 boneless, skinless chicken thighs
Nonstick grill spray small amount of olive oil
1⁄2 cup chopped green onions
In a small bowl, whisk together the first seven ingredients (juice through garlic) until well combined. Reserve 1⁄3 cup for basting, cover, and refrigerate.
Add chicken thighs to a large resealable plastic bag. Add remaining marinade, seal bag, and turn to coat all the chicken. Refrigerate for 6 hours or overnight.
Preheat grill. Drain and discard marinade from chicken. Spray grill grates with nonstick grill spray (or moisten a paper towel with olive oil and lightly coat the grill using long-handled tongs).
Grill chicken, covered, over medium heat for 6 to 8 minutes on each side or until no longer pink; baste occasionally with reserved marinade during the last 5 minutes.
Alternative cooking method:
Chicken thighs can also be baked. Preheat oven to 350 degrees F. Line a baking sheet with foil. Add chicken and bake for 25 minutes. Check internal temperature. Continue cooking until chicken reaches an internal temperature of 165 degrees F, checking every two to three minutes after the 25-minute mark.