Instructions:
Place the chicken thighs in a bowl or a gallon-sized Ziploc bag and set aside.
In a medium-sized mixing bowl, combine the soy sauce, brown sugar, pineapple juice, garlic, and ginger. Mix until the sugar dissolves.
Pour the marinade over the chicken, press the air out of the bag, and seal tightly (or cover the bowl and make it as airtight as possible). Refrigerate overnight, or at least for 4 hours.
Remove the chicken from the marinade and set aside. Do not discard the marinade.
In a medium saucepan, bring the marinade to a simmer and let it simmer for 5-10 minutes.
Preheat your grill to medium-high heat. Place the chicken on the grill and brush some of the hot marinade over the top (do not place the brush back in the marinade after brushing the chicken).
Grill the chicken until it reaches an internal temperature of 165°F (74°C), flipping occasionally to ensure even cooking.
Once the chicken is cooked, transfer it to a baking dish and pour the remaining hot teriyaki marinade over the top.
Serve your Hawaiian Grilled Teriyaki Chicken immediately and enjoy!
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