Prep Time 30 min
Cook Time 1 Hr
Servings 8
Difficulty Easy


  • 1/2 cup Smucker's® Pineapple Flavored Topping
  • 1/4 cup breakfast syrup
  • 1/4 cup ketchup
  • 1/4 cup cider vinegar
  • 1/4 cup soy sauce
  • 1 tablespoon grated fresh gingerroot
  • 2 teaspoons minced garlic
  • 1 teaspoon hot chili sauce
  • 8 bone-in, skin-on thighs


  • Step 1

    HEAT pineapple topping, syrup, ketchup, vinegar, soy sauce, gingerroot, garlic and chili sauce in small saucepan over medium heat. Bring to boil. Boil 10 minutes or until thickened. Remove from heat. Let cool completely.

  • Step 2

    POUR half of marinade into large resealable plastic bag. Reserve other half. Add chicken to bag and seal. Turn to coat. Marinate 2 hours or overnight in refrigerator. Remove chicken from marinade. Save marinade for basting.

  • Step 3

    HEAT one side of grill to medium-high heat (400°F). Arrange chicken over indirect heat, skin-side down. Brush with marinade. Close lid and cook for 20 minutes. Turn chicken. Brush with marinade. Cook additional 20 minutes or until internal temperature reaches 165°F. Remove from grill. Serve with reserved marinade.

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