8piecesbone-in, skin-on chicken (breasts, legs, and thighs)
½cupsoy sauce
3clovesminced garlic
1tablespoongrated fresh ginger
2tablespoonslemon juice
2tablespoonsbrown sugar
2teaspoonsred pepper flakes
2tablespoonscanola oil
1peeled pineapple
4teaspoonsgranulated sugar
Instructions
In a zip-top bag or a nonreactive bowl, combine soy sauce, garlic, grated ginger, lemon juice, brown sugar, red pepper flakes, and canola oil. Marinate chicken in the mixture in the fridge for 3 to 8 hours.
Heat grill to medium and discard marinade; grill chicken skin-side down over direct heat for 5 to 6 minutes. Turn and cook 6 to 8 minutes more until internal temperature of chicken is 170ºF on an instant read meat thermometer.
Slice pineapple into ½-inch rings and sprinkle each with ½ teaspoon sugar. Grill, turning once, until marked and just soft, about 3 minutes; serve alongside chicken.
Notes
Make this ahead so the chicken has time to marinate. Then dinner is easy to throw together.