In a mixing bowl, combine soy sauce, brown sugar, minced garlic, grated ginger, and sesame oil. Stir well to dissolve the sugar, then add the chicken thighs, ensuring they are coated evenly. Cover and marinate for at least 1 hour, preferably overnight for enhanced flavor.

Gather your skewers and thread the marinated chicken and fresh pineapple chunks onto them. Leave a bit of space between each piece to allow for even grilling and delicious caramelization.

Preheat your grill to medium heat, around 350°F (175°C). Place the skewers on the grill and cook for about 10-15 minutes, turning frequently. You’ll know they’re ready when the chicken reaches an internal temperature of 165°F (74°C) and is beautifully charred.

In the final 2 minutes of cooking, if desired, brush the kabobs with reserved marinade that has been boiled to ensure food safety. This step intensifies the flavors and adds a glossy finish.