Huli-Huli Chicken Recipe

To brine the chicken, mix water, sugar, salt, smashed garlic cloves, smashed ginger root, and thyme. Transfer this mixture to a large resealable bag, then add the chicken. Refrigerate for at least 1 hour, but no more than 4 hours.

While the chicken brines, combine all the sauce ingredients in a saucepan. Stir everything together and simmer until the sauce thickens to coat the back of a spoon. Strain the sauce and set it aside in a bowl.

Remove the chicken from the brine. Grill 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.