In a mixing bowl, whisk together 1 cup of unsweetened pineapple juice, ½ cup soy sauce, ½ cup brown sugar, ¼ cup ketchup, 2 tablespoons of grated fresh ginger, 2 tablespoons of minced garlic, and 1 tablespoon of sesame oil. Set aside a cup for basting later.

Place 2 pounds of boneless, skinless chicken thighs into a zip-top bag. Pour in the marinade, seal the bag tightly, and massage the chicken to coat evenly. Refrigerate for a minimum of 2 hours or overnight.

After marinating, pour the reserved marinade into a saucepan. Heat it over medium-high heat until it boils, then reduce the heat and simmer for 8-10 minutes until it thickens.

Preheat your grill to medium-high heat. Soak wooden skewers in water for 30 minutes. Thread the marinated chicken onto the skewers, grill for about 12-15 minutes while basting with the reduced marinade.

Once grilled, let the skewers rest for a couple of minutes. Serve over steamed white rice, drizzling extra glaze, and garnish with sliced green onions and sesame seeds.