2-3 lb boneless skinless chicken breast and or thigh (I used combo)
Juice from one can sliced pineapple in juice (not syrup)
1/2 cup light soy sauce
1/2 cup brown sugar
1/2 cup ketchup
1/4 cup chicken broth
2 tsp minced garlic
2 teaspoons fresh ginger, grated
1 tsp black pepper
Place chicken in large baggie then in a mixing bowl mix remaining ingredients well. Reserve 1 cup of marinade for basting and pour marinade over chicken. Combine well and place in fridge 3 or more hours. Grill chicken 7-9 minutes per side until no longer pink, basting with reserved marinade. Serve with grilled pineapple slices.
