Bringing Chicken

1. In a large bowl, whisk together brine ingredients until sugar has dissolved. Submerge chicken, and brine for one hour, but no more than 4.
2. Discard brine. Keep the chicken in the same large bowl. You will use this for the marinade.

Marinating Chicken

1. In a medium bowl, whisk together the marinade ingredients. Reserve 1/2 cup of the marinade for basting the chicken while grilling.
2. Pour remaining marinade over the chicken pieces. Cover with plastic wrap and marinade for at least 1 hour, no more than 4.
3. If the marinade does not submerge the chicken, flip chicken pieces halfway through to ensure it is evenly brined.

Grilling Chicken

1. Preheat grill to 425-450 degrees. I prefer to have two burners started at medium for the initial first sear, and then lowered with low direct heat during the major cooking process, and a third medium heat to keep heat circulating and cooking without burning the chicken.
2. Scrape the grill grates, and using a paper towel with high smoke point oil, brush it over the grates to create a non stick surface.
3. Place the chicken pieces, skin side down first with the burners over medium heat. Allow to cook 4-5 minutes, or until the skin releases naturally from the grill grates. Do not pull it off. Gently flip the chicken. Lower the heat of the two direct heat burners to a medium low to low (depending on the BTU power of your grill. Maintain a 400 degree temperature of the grill.)
4. Using the reserved marinade, brush the chicken pieces with the pineapple juice marinade. Allow the chicken to cook, flipping every 5 minutes and brushing with marinade.
5. Continue grilling until chicken reaches an internal temperature of 165
6. Bring the chicken off the grill and allow to rest, lightly covered with foil for 10 minutes, then serve.