1. In a medium bowl or large measuring jug, whisk together the pineapple juice, soy sauce, brown sugar, honey, rice vinegar, sesame oil, minced garlic, and grated ginger until the sugar has dissolved.

2. Before adding the chicken, pour about 1/2 cup of the marinade into a small container, cover, and refrigerate to use later as your sauce and basting glaze.

3. Place the chicken thighs in a large zip-top bag or shallow dish and pour the remaining marinade over the top. Turn to coat well, then refrigerate for at least 30 minutes and up to 8 hours.

4. When ready to cook, preheat your grill (or grill pan) to medium-high heat and lightly oil the grates to prevent sticking.

5. Remove the chicken from the marinade, letting the excess drip off, and discard any marinade that touched the raw chicken. Grill the thighs for about 5–7 minutes per side, or until nicely charred and the internal temperature reaches 165°F.

6. While the chicken grills, pour the reserved clean marinade into a small saucepan. In a separate small bowl, whisk together the cornstarch and water, then stir this slurry into the saucepan.

7. Bring the sauce to a gentle simmer over medium heat, stirring often, until thickened and glossy, 2–3 minutes. Remove from the heat.

8. Brush some of the thickened teriyaki glaze over the hot grilled chicken and let it rest for a minute so the sauce can soak in.

9. Transfer the chicken to a serving platter, drizzle with a little extra glaze, and sprinkle with sliced green onions and sesame seeds. Serve any remaining sauce on the side.