Step 1: In a medium bowl, whisk together the soy sauce, brown sugar, ginger, garlic, sesame oil, and Sriracha to create the base for your grilled aloha chicken and pineapple recipe.
Step 2: Reserve 1/4 cup of the marinade in a small bowl and set aside for later use as a glaze.
Step 3: Place the chicken thighs in a large resealable bag or shallow dish and pour the remaining marinade over them. Refrigerate for at least 30 minutes, or up to 4 hours.
Step 4: Preheat your grill to medium-high heat (approx. 400°F) and lightly oil the grates to prevent sticking.
Step 5: Remove the chicken from the marinade and place it on the grill. Discard the used marinade from the bag. Grill the chicken for 5-7 minutes per side, or until the internal temperature reaches 165°F. This is crucial for a perfect grilled aloha chicken and pineapple recipe.
Step 6: During the last 5 minutes of cooking, place the pineapple rings on the grill. Grill for 2-3 minutes per side until lightly charred.
Step 7: Brush the chicken and pineapple with the reserved 1/4 cup of glaze during the last minute of grilling. Remove from heat, garnish with green onions, and serve.