Serves 8


1/2 c ketchup
1/2 c soy sauce
1/2 c light brown sugar (packed) 1/4 c rice wine vinegar
1 tbsp ginger puree
1 tbsp chopped garlic
1 whole chicken (cut into 8 pieces) 2 tbsp oil
1 fresh pineapple


1. Prepare marinade. Combine ketchup, tamari, brown sugar, vinegar, ginger & garlic in a large bowl. Mix well.
2. Put chicken in a large, preferably flat container so as much of the chicken is submerged in marinade. Cover and refrigerate at least 8 hours, or up to overnight. Stir the chicken at least once to ensure all the pieces are getting time in the marinade.
3. Preheat grill to medium, oil the grates with the oil. Grill chicken, turning
frequently, until it reaches 1650F. You can also grill the chicken to char it for
flavor, then put on sprayed sheet pans and finish in a 3500 oven until chicken reaches the proper temperature.
4. Peel and core the pineapple. Slice into rings; about 1 in. thick and serve as garnish.