• 6 bone-in, skin-on chicken thighs (about 3 pounds)
• 1 cup pineapple juice (fresh or canned, unsweetened preferred)
• 1 cup barbecue sauce (homemade or your favorite store-bought brand)
• 1/2 cup crushed pineapple, drained
• 2 tablespoons brown sugar (light or dark)
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon apple cider vinegar
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and black pepper, to taste
• 1 tablespoon olive oil or vegetable oil

Substitution tip: If you prefer a spicier kick, add a pinch of cayenne pepper or a splash of hot sauce to the marinade. For a lighter option, boneless, skinless chicken thighs work well but will cook faster—adjust accordingly.