1-Getting started with Hawaiian Chicken Thighs: is as simple as mixing a few ingredients and letting the flavors do their magic. First, season the chicken thighs with a bit of salt and pepper to bring out their natural taste. In a bowl, combine the 1/2 cup unsweetened pineapple or passion fruit juice, 1/3 cup soy sauce, 1/4 cup brown sugar, 2 tablespoons honey if you like it sweeter, 1 teaspoon sriracha for some heat, 1/4 cup ketchup, 1/2 tablespoon fresh grated ginger, 1 teaspoon cumin spice, the juice from 1/2 to 1 lemon, 1 tablespoon minced garlic, and 1/4 cup chicken broth to make your marinade.

2-Pour this mixture over the chicken, making sure every piece is fully coated, then cover and pop it in the fridge for at least 3 hours or overnight for the best results. When it’s time to cook, drain the chicken and save that marinade for later. Simmer the reserved marinade in a saucepan for about 5 minutes, tweaking the thickness with extra ketchup or adding a splash of broth if needed.

3-Heat up your grill and give the grate a light oil to prevent sticking. Place the chicken skin-side down and grill for 4-5 minutes until it gets those nice marks, then flip and keep grilling, turning every 3-4 minutes until it hits 165ºF inside, which takes about 25-30 minutes total. If you want, brush on the cooked marinade during the last 5 minutes for an extra flavor boost, and finish with sliced green onions on top. This method works great for summer days and pairs nicely with benefits of pineapple juice in your drinks.