The smokey flavors from the grill goes great with the savory-sweet marinade for the chicken. Canned pineapple is great and easy for the marinade. If you can get your hands on fresh pineapple, throw slices of it on the grill as well! A perfect addition!
The longer you marinate the chicken, the more time the flavors will infuse. 12-24 hours is typical.
Serve alongside a citrus salad and rice, or potato salad.
Combine ingredients, sugar through Serrano pepper(if using). Set aside about 4 tablespoons of marinade to use for basting the chicken on the grill.
Pour remaining marinade over chicken, either in a gallon ziplock bag or a medium-sized glass bowl. Allow chicken to marinate at least overnight.
High grill on high. Allow chicken to come to room temp. Placing the chicken on a plate, shake off excess marinade and discard.
Turn grill down to medium, the sugar will want to burn if the heat is to high.
Place chicken on grill and cook until chicken has internal temp of 165. About 7-10 minutes per side, basting with extra marinade.
If grilling pineapple slices, you can use a little of the marinade, or put them straight on the hot grill. Cooking a few minutes per side.
Take the chicken off the grill, let it rest with foil on top. This will keep it tender and moist.
Enjoy!
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