Adapted from


Serves plenty.

  • Chicken thighs and breasts, as many as you need.
  • 1 cup soy sauce
  • 2 cups pineapple juice
  • 1/2 cup vegetable oil
  • 4 tablespoons brown sugar
  • teaspoons garlic powder
  • 4 teaspoons ground ginger
  • 2 teaspoons dry mustard
  • So much ground pepper

  1. Combine soy sauce, pineapple juice, oil, brown sugar, garlic powder, ginger, dry mustard and pepper in a saucepan.
  2. Bring to a boil. Reduce heat and simmer 5 minutes. Let cool.
  3. Reserving 1/4-1/2 c of sauce, pour remaining sauce over chicken breasts in a shallow glass dish or ziploc bag.
  4. Cover or seal and marinate at least 2 to 3 hours, or overnight, turning occasionally.
  5. Grill over medium heat approximately 6 minutes per side, basting with reserved marinade. Grill until done.
  6. Tent with tinfoil.

Pineapple Rings:

  • I whole pineapple cut into rings
  • 2 tsp cinnamon
  • 1 cup brown sugar
  • Ghost chilis, to taste

Grill ’em up after the chicken is tented.

Black Rice and Lima Beans:

  • Follow the directions, honestly.