For the pulehu chicken marinade:

• • 3 pounds boneless, skinless chicken thighs (you can use breast meat, but thighs stay juicier)

• • 6 cloves garlic, minced

• • 2 tablespoons fresh ginger, grated

• • ¼ cup soy sauce (use tamari for gluten-free option)

• • 2 tablespoons brown sugar (or coconut sugar for a less refined option)

• • 3 tablespoons ketchup

• • 2 tablespoons rice vinegar

• • 2 tablespoons sesame oil

• • 1 tablespoon Worcestershire sauce

• • 2 green onions, thinly sliced (plus more for garnish)

• • 1 teaspoon black pepper

• • ½ teaspoon red pepper flakes (adjust to your heat preference)

For serving:

• • Lime wedges

• • Sliced green onions

• • Optional: pineapple slices for grilling