Important tips: go with fresh pineapple and make your own BBQ sauce (as described below). I’ve tried dozens upon dozens of store-bought BBQ sauce brands, and I rarely find one that I like half as much as the one I frequently whip up at home. This time, I infused it with pineapple (using chunks from the core) in an attempt to give it a Hawaiian vibe, and it worked great. The flavors from the marinade and the BBQ sauce blend together beautifully and really carry the theme of this dish.

So grab a beer, fire up the grill, and try this fantastic BBQ chicken alongside a summer salad and fresh fruit.

I shoot from the hip when I make this…as usual when trying to extract a recipe from my kitchen, the quantities of nearly everything on here should really read “to taste.” You have to taste this while you make it. Think it needs more salt? It probably does. Too acidic? Add more sugar. Not zippy enough? Let the spice flow through you.

I’ve been developing this for years and by this point I prefer my version over most restaurants. It does take a cook-by-feel approach though, so be prepared to adjust to your tastes. And be sure to make some Jasmine rice to go with it.