1-First Step: Prepare the mise en place Whisk together 1 cup pineapple juice, ½ cup low-sodium soy sauce, ⅓ cup brown sugar, 3 minced garlic cloves, 1 tbsp grated fresh ginger, 2 tbsp rice vinegar, and 1 tbsp sesame oil in a bowl. This forms your base teriyaki marinade for the Hawaiian grilled teriyaki chicken. Reserve ½ cup of the mixture separately for basting and glaze to avoid cross-contamination. Chop green onions if using and slice the pineapple into ½-inch rings. Pat 2 lbs chicken thighs dry for better browning.

2-Second Step: Marinate the chicken Marinate the chicken in the main mixture for at least 30 minutes at room temperature or up to 24 hours in the fridge. Pineapple enzymes tenderize the meat, making it ideal for juicy grilled chicken. For dietary tweaks, use GF soy here. Stir occasionally for even coating on this easy teriyaki chicken skewers base if threading later.

3-Third Step: Preheat the grill Fire up your grill to medium-high heat, around 400°F. Oil the grates lightly to prevent sticking. This temperature ensures caramelization without burning the sugars in the Hawaiian chicken marinade. Indoor option: Use a grill pan over medium-high stove heat.

4-Fourth Step: Grill the chicken Remove chicken from marinade, discard used liquid. Grill thighs 5-7 minutes per side until internal temperature reaches 165°F. Baste with reserved marinade during the last few minutes for glossy finish. Thicker pieces may need 10-12 minutes total. For breasts, reduce to 4-5 minutes per side. This step creates the signature charred edges of authentic Hawaiian chicken teriyaki.

5-Fifth Step: Grill the pineapple Place pineapple slices on the grill for 2 minutes per side. They develop smoky char that complements the teriyaki chicken perfectly. Flip once for grill marks. Vegan adapters grill extra veggies here.

6-Sixth Step: Make the glaze In a small saucepan, simmer the remaining reserved marinade over medium heat. Stir in 2 tbsp cornstarch mixed with 2 tbsp water slurry. Cook 2-3 minutes until thickened into a shiny glaze for drizzling over grilled pineapple teriyaki chicken.

7-Final Step: Rest, slice, and serve Let chicken rest 5 minutes tented with foil. Slice against the grain, drizzle with glaze, and top with green onions. Serve hot with sides. This yields tender, flavorful best Hawaiian teriyaki chicken marinade results. Pro tip: Use a meat thermometer for precision, especially for busy parents juggling timings.