Honolulu Barbecue Chicken

- 1 knob fresh ginger about 4 inches/10 cm long (1)
- 1 1/2 cups pineapple juice (375 mL)
- 1/3 cup soy sauce (75 mL)
- 2 Tbsp dark brown sugar packed (30 mL)
- 2 Tbsp canola oil (30 mL)
- 1/4 tsp kosher salt or to taste (1 mL)
- 4 boneless skinless chicken breasts (6 oz/170 g) (4)
- 2 Tbsp green onions very thinly sliced, for garnish (30 mL)
1. Grate unpeeled ginger on large holes of a grater. Gather grated ginger, and squeeze juice into a small bowl. Measure out 1 tablespoon (15 mL) ginger juice. Discard grated pulp.
2. In a medium bowl, whisk together measured ginger juice, pineapple juice, soy sauce, brown sugar, canola oil and salt. Place half of the mixture in an airtight container and refrigerate; reserve for sauce. Place chicken breasts in a resealable plastic bag; add remaining marinade, and squeeze out excess air. Marinate in refrigerator overnight; turn as needed to evenly coat.
3. To make sauce, remove reserved marinade from refrigerator, and boil in a small saucepan over high heat until slightly thickened, about 3 to 5 minutes; set aside.
4. Preheat grill to medium. Clean it with a stiff brush, then rub with canola oil. Remove breasts from marinade, and shake off excess. Discard marinade.
5. Grill until cooked through, about 4 minutes per side or until internal temperature registers 160°F (70°C) on an instant-read thermometer inserted into thickest part of breast. Spoon sauce over breasts, and sprinkle with green onions; serve hot or at room temperature.
Variation: Marinade also delicious for beef, pork and meaty fish such as tuna, salmon and swordfish. Marinate chicken, pork or beef overnight and meaty fish for 1 hour.