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Pineapple grows throughout the Pacific, and its sweet-tart juice has glazed grilled chicken on island barbecue grills for generations. The glaze — pineapple, soy, garlic and a little brown sugar — caramelises into a sticky, glossy coat that is equal parts sweet, salty and smoky.
It is the kind of dish made for sharing: juicy chicken thighs charred at the edges and brushed with glaze until they shine. Serve with coconut rice and grilled pineapple rings.
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