• 1 cup soy sauce

  • ½ cup apple cider vinegar

  • ½ cup pineapple juice

  • ½ cup brown sugar

  • 1 tsp garlic powder

  • 2 lbs chicken pieces

  • 1 pineapple, cored and cut into rounds


  • 2 medium red onions

  • Canola oil

  • Juice of 1 orange

  • 2 Tbsp. grated fresh horseradish

  • 2 Tbsp. mustard

  • 2 Tbsp. orange marmalade

  • 1 Tbsp. sorghum syrup

  • salt & pepper, to taste


  1. Combine

    first four ingredients in a saucepan over medium heat and bring to a simmer.

    Remove from heat and let cool.

  2. Reserve

    some marinade for basting and refrigerate. Cover chicken with remaining

    marinade and let marinate in refrigerator for at least 4 hours or overnight.

  3. Over

    medium heat on your grill, cook chicken for 30-40 minutes, turning half-way

    through, until done, basting occasionally with reserved marinade. If the skin is

    not crisp, turn up heat to char outside during last 5 minutes.

  4. Grill

    pineapple, turning half-way through on each side once grill marks have formed.

  5. For

    Jezebel sauce, peel and quarter onions. Brush with canola oil and grill until

    softened and browned. Transfer to a food processor with remaining ingredients.

    Quickly process just until combined and slightly chunky.

  6. To

    serve, toss chicken with half of Jezebel sauce, reserving remainder to serve on

    the side. Top with pineapple.