Make the marinade:
In a mixing bowl, whisk together the pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, grated ginger, minced garlic, and sesame oil.
Marinate the chicken:
Place the chicken pieces in a large zip-top bag or container. Pour the marinade over the chicken, seal, and refrigerate for at least 4 hours or overnight for maximum flavor.
Prepare the grill:
Preheat your grill to medium-high. Lightly oil the grates to prevent sticking.
Grill the chicken:
Remove chicken from the marinade and place on the grill. Grill for 5–7 minutes per side, basting occasionally with reserved marinade, until fully cooked and slightly charred.
Optional glaze:
Pour remaining marinade into a saucepan and bring to a simmer. Mix cornstarch with water to make a slurry, then whisk into the simmering marinade. Cook until thickened into a glaze.
Serve:
Plate the grilled chicken and drizzle with the warm glaze if using.
Garnish:
Sprinkle with chopped green onions and sesame seeds for a fresh finish.
Variations:
Use bone-in chicken thighs for extra juiciness and flavor.
Add a splash of Sriracha or chili paste to the marinade for a spicy kick.
Try grilling pineapple rings alongside the chicken for an extra island vibe.
Tips:
Turn the chicken often on the grill to evenly caramelize the surface without burning.
If using wooden skewers for smaller cuts, soak them in water for 30 minutes beforehand.
This dish pairs beautifully with coconut rice, grilled veggies, or a tropical fruit salad.
