INGREDIENTS:

• 3 lb bone-in skin on chicken thighs (about 6)
• Kosher salt
• Freshly grounded black pepper
• 1 cup pineapple juice
• 1/4 cup low-sodium soy sauce (or substitute coconut aminos for gluten free recipe)
• 1/4 cup packed brown sugar
• ¼ cup ketchup
• ¼ cup LonoLife Chicken Bone Broth
• 1 tablespoon Sriracha
• 3 cloves garlic, minced
• 2 teaspoons freshly grated ginger
• 1 pineapple, cut into wedges
• 2 green onions, thinly sliced

DIRECTIONS:

1. Season chicken all over with salt and pepper and place in a large bowl. In a medium bowl, whisk to combine pineapple juice, soy sauce, brown sugar, ketchup, LonoLife Chicken Bone Broth, Sriracha, garlic, and ginger.

2. Pour marinade over chicken and cover with plastic wrap. Marinate in the refrigerator for at least 1 hour, or up to 6 hours.

3. Heat grill or grill pan over medium heat. Add pineapple and cook, turning occasionally, until charred on all sides, 10 to 15 minutes.

4. Meanwhile, remove chicken from marinade, then bring marinade to a boil in a medium sauce pan over high heat. Boil until it is the consistency of a thin barbecue sauce, about 9 minutes.

5. When pineapple is done cooking, remove from grill and add chicken thighs, skin side down. Cook, turning occasionally and basting with sauce, until skin is crisp and chicken is cooked through, about 20 minutes in total.

6. Serve pineapple and grilled chicken together, garnished with green onions.

Recipe adapted from: Delish US