Step 1

Whisk together the pineapple juice, ketchup, soy sauce, and brown sugar in a bowl. Once that is mixed, add in the minced garlic, ginger paste sesame oil, and rice vinegar. Set aside one cup of this marinade and then cover and keep it in the fridge. You'll use this for basting the chicken later while it's cooking.

Step 2

Add the chicken thighs to a sturdy freezer bag, then pour the rest of the marinade into a freezer bag. Mix around the chicken thighs so that the marinade covers the chicken entirely. Put the bag in the fridge to marinate overnight. If you can't do it overnight, be sure to let it marinate for at least 8 hours.

Step 3

Before adding the chicken to the grill, lightly oil it so that it doesn't stick. Take the chicken pieces out of the marinade (and throw that marinade away!) and put the chicken on the grill. Let it cook for about 3 minutes and then flip. Brush on some of the new marinade that you saved from earlier, and then flip it and cook for 3 minutes. Brush on more marinade and repeat the process until the chicken is cooked all the way. This will take about 10 minutes or so. Make sure to use your meat thermometer to check that it's at 165 degrees internally.