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First, prepare the brine: mix water, sugar, salt, smashed garlic cloves, smashed ginger root, and thyme. Place this mixture into a large resealable bag, then add the chicken. Refrigerate for at least 1 hour, but no more than 4 hours.
While the chicken brines, put all the sauce ingredients into a saucepan. Stir everything together and simmer until the sauce thickens. Strain the sauce and set it aside in a bowl.
Remove the chicken from the brine. Grill it until it's medium brown and cooked through to the bone. At the same time, place the pineapple on the grill. Lightly baste both the chicken and pineapple with the prepared sauce, turning and basting 2-3 times every 2-3 minutes. Once cooked, remove from the grill and serve immediately.
Per serving
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Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
