Marinate the Chicken:

Place the chicken thighs in a large bowl or gallon-sized Ziploc bag and set aside.
In a mixing bowl, combine soy sauce, brown sugar, pineapple juice, garlic, and ginger. Stir until the sugar is fully dissolved.
Pour the marinade over the chicken, ensuring it’s fully submerged. Seal the bag tightly (or cover the bowl) and refrigerate for at least 4 hours, preferably overnight, for maximum flavor.
Prepare the Marinade for Grilling:

Once marinated, remove the chicken from the marinade and set it aside. Do not discard the marinade.
In a saucepan, bring the remaining marinade to a simmer over medium heat. Let it simmer for 5-10 minutes, reducing slightly to intensify the flavors.
Grill the Chicken:

Preheat your grill to medium-high heat.
Place the chicken thighs on the grill, brushing some of the simmered marinade over the top (be sure not to dip the brush back into the marinade after touching raw chicken).
Grill the chicken, flipping occasionally to ensure even cooking. Continue grilling until the internal temperature reaches 165°F (74°C).
Serve:

Once fully cooked, transfer the grilled chicken to a serving dish and drizzle the remaining hot teriyaki marinade over the top for added flavor.
Garnish with sliced green onions or sesame seeds (optional) and serve immediately.
Prep Time: 10 minutes | Cook Time: 15 minutes | Marinate Time: 4-12 hours | Servings: 4
Enjoy your sweet and savory Hawaiian Grilled Teriyaki Chicken paired with steamed rice, grilled veggies, or even a fresh tropical salad!