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Ingredients
1/2 Cup chipotle peppers in adobo sauce
12 Ounces beer
1 Cup onions, small diced
2 Tablespoons molasses
1 Tablespoon kosher salt
1/4 Cup balsamic vinegar
1/4 Cup cider vinegar
1/4 Cup salad oil
8 Chicken thighs, boneless, skinless
8 Pineapple slices
12 Ounces salsa (your favorite)
Instructions
Combine chipotle, beer, onions, molasses, salt, vinegar, and oil and blend well.
In a quart zip top bag place the pineapple rings and 1/2 cup of the marinade, seal.
In a 1 gallon zip top bag place the chicken thighs and cover with the marinade. RESERVING 1/2 CUP FOR BASTING
Marinate the chicken and the pineapple rings in refrigerator for 3 to 4 hours. Discard the used marinade.
Grill the chicken to a golden brown on both sides to an internal temperature of 165�F basting with reserved marinade. While the chicken is grilling grill the pineapple on both sides to a golden brown.
Place the chicken on a platter and top with the grilled pineapple. Serve with your favorite salsa.