Serrano Pineapple Plantain Grilled Chicken Thighs

Directions

1. Mix the Serrano Pineapple Plantain Sauce, dark soy sauce, and honey together. Whisk to combine. and split into 2 mixing bowls. One third in a small bowl and two thirds into a larger one.

2. Remove the skin from the chicken thighs, trim any fat you want to and add to the large bowl with the 2/3rds marinade in it. Marinate for 1 hour. Once the chicken is on the grill discard any remaining raw meat marinade.

   

3. Peel and slice your pineapple into rounds leaving the core intact for grillable rounds, about 3/4 inch thick. Set aside.

   

4. Once marinated, Brush the pineapple with the reserved marinade and fire up the grill. A medium hot grill works best here. Grill the thighs and pineapple until the chicken hits 160 degrees inside, turning often and keeping an eye on it to prevent burning (remember there is honey in the marinade). Remove the pineapple when the sides have some nice color on them.

   

5. When finished brush the pineapple with any remaining marinade if you have any. Enjoy your food!