Ingredients :
Chicken:
1 cup brown sugar , packed
1/2 cup ketchup
1/2 cup soy sauce , reduced-sodium
5 cloves garlic , minced
1 tablespoon fresh ginger , minced
1/2 teaspoon coarse ground black pepper
4 chicken leg quarters
Pineapple
1/2 pineapple , cut into wedges
1 tablespoon brown sugar
Instructions
Hawaiian BBQ Chicken:
In a large bowl whisk together brown sugar, ketchup, soy sauce, garlic, ginger and black pepper.
Reserve half the marinade in a small container in the fridge. This is for glazing later. Keep it separate from the uncooked meat.
To the remaining sauce add the chicken legs, turn to coat.
Cover and refrigerate 8-12 hours.
Grill:
Heat the grill to medium high heat.
Add the chicken to an oiled grill and cook for 10-12 minutes, then flip and cook for another 10-12 minutes. Discard the uncooked chicken marinade. (You should have a second marinade that was stored separately)
Continue cooking, flipping every 10 minutes, until the chicken is cooked through to 165 degrees, about 45-50 minutestotal.
Brush with reserved separated marinade, cook for 1 additional minute to caramelize the glaze. (Do NOT use the uncooked chicken marinade)
Pineapple:
Add the pineapple to the grill while the chicken is cooking.
Cook for 3-4 minutes on each side until caramelized.
Served with steamed rice and pineapple.