Ready to bring a taste of the islands to your kitchen? Follow these straightforward steps:

1. In a medium bowl, whisk together the pineapple juice, soy sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes. This marinade will infuse the chicken with incredible flavor, reminiscent of my grandmother’s intuitive approach to seasoning.
2. Place the chicken thighs in a large resealable plastic bag and pour the marinade over them. Seal the bag, removing as much air as possible, and refrigerate for at least 2 hours, or overnight for maximum flavor.
3. Preheat your grill to medium-high heat. While the grill is heating up, remove the chicken from the marinade and let any excess drip off. Season with salt and pepper.
4. Grill the chicken for about 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F. My tip: use a meat thermometer to ensure perfect doneness without sacrificing juiciness.
5. While the chicken is grilling, add the pineapple slices to the grill. Cook for about 2-3 minutes on each side, until they are lightly charred and caramelized.
6. Serve the grilled chicken topped with the pineapple slices. Enjoy the burst of tropical flavors with every bite!