Marinade

Whisk together all marinade ingredients in a small bowl or measuring cup. Reserve ¼ cup marinade to use as a basting sauce for chicken while grilling. Pour remaining marinade (about ½ cup) over chicken thighs in a small glass baking dish. Turn chicken pieces over several times to coat evenly with marinade. Cover with plastic wrap and marinate in the fridge for at least 8 hours or overnight. Just before grilling chicken, make the salsa. Preheat grill to medium-high heat lightly oil grill racks. Place pineapple rings and bell pepper halves on grill. Close lid. Cook for about 4 minutes per side, until heated through with nice grill marks on the surface. Remove from heat. When cool enough to handle, dice pineapple and bell pepper and place in a medium bowl. Add remaining salsa ingredients and mix well. Let salsa stand at room temperature while you grill the chicken. Reduce grill heat to medium. Re-oil grill racks if desired. Grill chicken thighs for about 10 minutes per side with lid closed. Baste generously with reserved marinade during last 2 minutes of cooking time. Serve hot with pineapple salsa.