Step 1: In a medium mixing bowl, whisk together the pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, minced ginger, garlic, and sesame oil until the sugar is completely dissolved and the easy huli huli chicken sauce is well blended.
Step 2: Pour half of the easy huli huli chicken sauce into a small saucepan. Bring to a simmer over medium heat and cook for 5-8 minutes until slightly thickened. Set this aside to use as a basting glaze later.
Step 3: Use the remaining un-simmered easy huli huli chicken sauce as a marinade. Place your chicken pieces in a large zip-top bag and pour the sauce over them. Refrigerate for at least 4 hours, or ideally overnight.
Step 4: Pre-heat your grill to medium heat. Remove chicken from the marinade (discard the used marinade) and place on the grill.
Step 5: Grill the chicken, turning every 5 minutes (the ‘huli’ part!). During the last 10 minutes of cooking, liberally brush the chicken with the thickened easy huli huli chicken sauce you prepared in Step 2.
Step 6: Once the chicken reaches an internal temperature of 165°F and has a beautiful dark glaze, remove from heat and rest for 5 minutes before serving with extra easy huli huli chicken sauce on the side.