Hawaiian Thighs

1. In a gallon zip lock bag rinse and add your chicken into the bag.

-6-8 Boneless, skinless thighs

-1 can of crushed pineapple (20oz)

-1/2 cup of water (dissolve 1 tablespoon of chicken bouillon)

-1/2 cup of ketchup

-1/2 cup brown sugar

-1/2 cup soy sauce

-4 garlic cloves (minced)

Directions:

1. In a gallon ziplock bag rinse and add your chicken into the bag.

2. In a bowl combine crushed pineapple, water with bouillon, ketchup, sugar, soy sauce and minced garlic mix until incorporated. (taste and if it needs more sweetness add more sugar or soy sauce for saltiness if needed)

3. Reserve 1 cup of marinade to the side.... Add rest of marinade to ziplock bag and make sure chicken is covered in sauce. (Refrigerate for minimum of 30 min but 2 hours is best or overnight)

4. Grill on gas grill or indoor grill keep turning and basting with reserve marinade (until fully cooked)

**You can also bake in oven if you would like at 400 degrees in a oven pan with foil over it. Bake until cooked and last 3-4 min take foil and broil on high to give it some brown toasted color and carmalization **

ENJOY!!

Creative Lizzy