Ingredients:

  • 1 cup soy sauce
  • 1 cup brown sugar, packed
  • 1 cup unsweetened pineapple juice
  • 0.25 cup ketchup
  • 2 tbsp fresh ginger, grated
  • 4 cloves garlic, minced
  • 2 tbsp apple cider vinegar

Instructions:

  1. Pour the soy sauce, pineapple juice, and apple cider vinegar into your saucepan.
  2. Stir in the packed brown sugar and ketchup until no large clumps remain.
  3. Grate your fresh ginger and mince the garlic directly into the pot.
  4. Set the stove to medium high and bring the liquid to a gentle boil.
  5. Lower the heat to medium low and let it bubble for 15 minutes until it coats the back of a spoon.
  6. Remove the pan from the heat and let it sit for at least 20 minutes.
  7. Pour half the sauce into a separate container to use for basting later.
  8. Place your chicken in a dish and cover with the remaining half of the cooled sauce.
  9. Refrigerate for at least 4 hours until the meat looks slightly darker.
  10. While grilling or baking, brush on the reserved clean sauce during the last 10 minutes of cooking until it looks glossy and tacky.