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murphmik
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Whisk together 1 cup unsweetened pineapple juice, ½ cup soy sauce, ½ cup brown sugar, ⅓ cup ketchup, ¼ cup chicken broth, 2 teaspoons freshly grated ginger, and 1 ½ teaspoons minced garlic in a medium bowl.
Reserve 1 cup of the sauce for basting later, and add the remaining sauce and 4 pounds boneless skinless chicken thighs to a ziplock bag and marinate for at least 3 hours or overnight.
After the chicken has marinated, preheat the grill to medium heat.
Grill the chicken with the lid closed for 6-8 minutes on each side or until no longer pink and the internal temperature reaches 165 degrees Fahrenheit.
Baste occasionally with reserved marinade during the last 5 minutes.
Garnish with sliced green onions if desired.