Shop Ingredients 
Huli Huli Grilled Chicken Thighs
Prep: 15 minutes plus marinating
Grill: 10 minutes • Serves: 4
1/2 cup PICS 100% pineapple juice
1/4 cup PICS ketchup
3 tablespoons PICS lite soy sauce
2 tablespoons PICS honey
1 tablespoon rice vinegar
1 tablespoon PICS sriracha sauce
2 teaspoons toasted sesame oil
1 teaspoon grated ginger
4 Market 32 boneless, skinless chicken thighs (about 5 ounces each)
Fresh cilantro leaves, grilled pineapple and/or sliced green onions for garnish (optional)
1.In large bowl, whisk garlic, pineapple juice, ketchup, soy sauce, honey, vinegar, sriracha, oil and ginger. Makes about 1-1/4 cups marinade.
2.Place chicken in large zip-top plastic bag; pour 3/4 cup marinade over chicken. Seal bag, pressing out excess air; massage chicken in bag to coat. Refrigerate chicken at least 1 or up to 4 hours.
3.Prepare outdoor grill for direct grilling over medium-high heat. Remove chicken from marinade; discard marinade. Place chicken on hot grill rack; cover and cook 10 minutes or until internal temperature reaches 165°, brushing with remaining 1/2 cup marinade every 2 minutes and turning once.
4.Serve chicken with cilantro, pineapple rings and/or onions, if desired.
Approximate nutritional values per serving (1 chicken thigh):
235 Calories, 9g Fat (2g Saturated), 130mg Cholesterol, 518mg Sodium,
12g Carbohydrates, 0g Fiber, 10g Sugars, 7g Added Sugars, 25g Protein
Chef Tip:
Serve chicken thighs with charred broccoli and/or brown rice.