A flavorful Hawaiian-style grilled chicken glazed with a sweet and savory teriyaki-based sauce, perfect for backyard barbecues.

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In a bowl, whisk together pineapple juice, soy sauce, ketchup, brown sugar, vinegar, garlic, ginger, and oil.
Reserve 1 cup of the marinade and set aside for glazing.
Place chicken and remaining marinade in a large zip-top bag or container. Marinate in refrigerator for at least 2 hours, or overnight for best flavor.
Preheat grill to medium-high heat (about 375–400°F / 190–200°C).
Grill chicken, skin-side down first, for about 6–8 minutes per side.
During the last 5 minutes, brush reserved marinade onto both sides of chicken every couple minutes to create a sticky glaze.
Cook until chicken reaches an internal temperature of 165°F (74°C).
Remove from grill and let rest for 5 minutes.
Garnish with sliced green onions and sesame seeds before serving.

You can use boneless thighs or chicken breasts, though cooking times may vary.
Reserve separate marinade before adding raw chicken to avoid cross-contamination.
Leftover sauce can be simmered for 5 minutes and used as a dipping sauce.
For smokier flavor, add a handful of soaked wood chips to the grill.