Place the chicken thighs in a large bowl or gallon-size zip-top bag.

In a medium bowl, combine the soy sauce, brown sugar, pineapple juice, garlic, and ginger. Stir until the brown sugar is mostly dissolved.

Pour the marinade over the chicken. Press as much air as possible from the bag before sealing, or cover the bowl tightly.

Refrigerate overnight for the best flavor, or at least 4 hours if short on time.

Preheat your grill to medium-high heat.

Remove the chicken from the marinade and discard the marinade.

Grill the chicken until nicely browned and caramelized on the outside and the thickest part reaches 165°F. There is plenty of brown sugar in the marinade, so keep an eye on the heat.

Let the chicken rest a few minutes before slicing.

Serve the sliced chicken with steamed white rice and macaroni salad. Drizzle with extra teriyaki sauce if you like it saucy.