"I'm allergic to store-bought barbecue sauces, so when I found a marinade recipe I could use, I tweaked it a little and began using it with chicken thighs. My fiance loves this over Parmesan couscous.—Erin Rockwell, Lowell, Massachusetts..."
INGREDIENTS
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1 cup crushed pineapple, drained
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3/4 cup ketchup
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1/3 cup reduced-sodium soy sauce
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3 tablespoons brown sugar
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3 tablespoons lime juice
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1 garlic clove, minced
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8 boneless skinless chicken thighs (about 2 pounds)
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Hot cooked rice
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Thinly sliced green onions, optional