Fire Beer Marinade Chicken

My bf is a Costco employee and they give us a Costco cookbook once a year.  I decided to try some stuff from it. The cookbook is available in PDF here. This is a recipe for marinade that was submitted by Chef Tony Seta.  I am not a giant fan of spicy things, but my bf is.  I made this one for him.  I was able to enjoy it as well.  The sweet ingredients dulled the spicy ones, so they were not over the top hot.  If you are very sensitive to spicy hot food, then this will not be a recipe for you. 

Ingredients:
6 Slices of pineapple rings
6 boneless, skinless chicken thighs or breasts
12 ounces of prepared salsa, for serving *optional*

Marinade-
1/2 cup chopped canned chipotle peppers in adobo sauce
12 ounces of beer
1 cup onions diced small
2 tablespoons molasses
1 tablespoon salt
1/4 cup balsamic vinegar
1/4 cup cider vinegar
1/4 cup canola oil

Instructions:
Prepare marinade:
Combine all of the marinade ingredients in a bowl; blend well.

• Place the pineapple rings and 1/2 cup of marinade in a 1 quart Ziploc bag and seal. 
• Place chicken in a 1 gallon Ziploc bag and cover with the remaining marinade.
• Marinate the chicken and pineapple in the refrigerator for 3-4 hours. 
• Preheat the grill to 375 degrees.  (I did not want to use the grill, so I cooked mine in the broiler of my oven.)
• Grill the chicken until it is golden brown on both sides and has an internal temp of 165 degrees (until it is cooked through, if you don't have a thermometer), baste with the reserve marinade. 
• Grill the pineapple slices until they are golden brown. 
• Place chicken on a platter with a pineapple ring on top of each piece.  Serve with your favorite salsa if desired. 

Enjoy!