An il Fustino recipe

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Author: Jim Kirkley

Sweet, spicy and perfect for summertime.

Serves: 2

Pineapple Balsamic Barbeque Chicken


4 each, boneless chicken thighs - remove the skin for lower calories
1 cup, il Fustino Pineapple Balsamic
1 tablespoon, Sriracha
2 tablespoons, garlic salt
2 tablespoons, brown sugar
1 tablespoon, chili powder


  1. In a large zip lock bag combine chicken and vinegar.
  2. Massage the vinegar and the chicken pieces then place in the refrigerator. Marinate for at least 4 hours or overnight, massaging occasionally.
  3. Remove chicken, discard marinade, drain and pat dry.
  4. Combine dry ingredients and rub all over the chicken. Let rest for 2 hours.
  5. On a grill over medium high heat, grill chicken. Let them flame up a bit to caramelize the brown sugar.
  6. Remove from direct flame, reduce the flame to low, cover the grill and let the chicken cook for at least an hour over very low heat.