In a medium mixing bowl, combine soy sauce, pineapple juice, brown sugar, garlic, ginger, and sesame oil.

Whisk until the sugar dissolves completely and the mixture is smooth.

Pro tip: If you like a slightly thicker glaze, mix the cornstarch with water in a separate small bowl, then stir it into the marinade. Whisk continuously to avoid lumps.

Pat the chicken thighs dry with paper towels—this helps the marinade stick better.

Place the chicken in a shallow dish or resealable bag and pour the marinade over it.

Seal the bag or cover the dish, then refrigerate for at least 30 minutes. For best flavor, marinate 2–4 hours.

Pro tip: Don’t skip marinating time; it makes the chicken juicier and more flavorful.

Heat your grill or grill pan over medium-high heat.

Brush the grates lightly with vegetable oil to prevent sticking.

Pro tip: Wait until the grill is hot before adding the chicken for perfect sear marks.

Remove chicken from the marinade, letting excess drip off. Reserve leftover marinade for basting.

Place chicken on the grill and cook 5–7 minutes per side, depending on thickness.

Brush occasionally with the reserved marinade during grilling for extra flavor.

Pro tip: Use tongs to flip the chicken; piercing it with a fork can dry it out.

Chicken is done when it reaches 165°F (74°C) internally and juices run clear.

Remove from the grill and let rest for 5 minutes to lock in juices.

Slice the chicken and serve over steamed rice, grilled vegetables, or a fresh salad.

Drizzle with any remaining glaze for added sweetness and shine.