Huli huli chicken

Whisk together low sodium soy sauce, pineapple juice, ketchup, brown sugar, grated ginger, a pinch of salt and grated garlic for the marinade and sauce.

Trim most of the fat from the chicken thighs, leaving a little.

Pour the sauce over the chicken to coat; reserve what is left in the bowl.

Marinate 20 minutes to overnight; a couple of hours here.

Grill on a hot grill, medium high, between 350 and 400, about 8 minutes on one side, then flip.

Boil the leftover marinade in a stainless steel skillet on the grill until thick and glossy.

Dip pineapple slices in the sauce and grill 4 minutes per side.

For the last 4 minutes brush the glaze over everything and cook until done.

Plate, drizzle with the remaining thickened sauce and add parsley.