Combine everything except the chicken thighs and pineapple in a medium mixing bowl. Place the chicken thighs in a large freezer bag. Pour the marinade over the top. Seal the bag and marinate the chicken thighs in the refrigerator for up to two hours.
Prepare a charcoal or gas grill for medium high heat. Designate a hot side a cool side on your grill. Place the chicken thighs skin side down on the hot side of the grate. Cook for 10 minutes until the chicken skin begins to brown and crisp.
Flip the chicken and move it to the cool side. Grill the chicken for another 10-20 minutes until its internal temperature reaches 160 degrees. Remove the chicken from the grill and allow the meat to rest for 15 minutes before serving.
While the chicken is resting, place the pineapple rings on the hot side of the grill. Grill for 2-3 minutes per side. Serve the grilled pineapple alongside the chicken thighs.
222 kcal per serving
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