Preparation Steps

• In a medium bowl, whisk together soy sauce, brown sugar, pineapple juice, ketchup, rice vinegar, sesame oil, grated ginger, minced garlic, and red pepper flakes (if using).
• Place the chicken pieces in a large resealable bag or a shallow dish. Pour about two-thirds of the marinade over the chicken, ensuring it's well coated. Reserve the remaining one-third of the marinade.
• Marinate the chicken in the refrigerator for at least 2 hours, or preferably overnight.
• Preheat your grill to medium-high heat. If using a gas grill, clean and oil the grates. If using a charcoal grill, arrange the coals for direct heat.
• Remove chicken from marinade, letting excess drip off. Discard the marinade used for the chicken.
• Grill the chicken for about 6-8 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C). During the last few minutes of grilling, brush the chicken with the reserved marinade.
• Remove chicken from the grill and let it rest for 5 minutes before serving.