In a medium bowl, whisk together the pineapple juice, soy sauce, brown sugar, minced garlic, and grated ginger. This mixture will be the base of your marinade and glaze, giving the chicken that signature sweet-savory flavor. Set aside about ¼ cup of the marinade to use as a glaze later.

Place the chicken thighs in a shallow dish or resealable bag, then pour the marinade over the top. Seal and refrigerate for at least 30 minutes, or up to 2 hours. The longer the chicken marinates, the more flavor it absorbs, but even a short soak will do wonders.

Heat olive oil in a large skillet over medium-high heat. Once hot, remove the chicken from the marinade (discard the marinade in the dish) and sear the chicken for about 4-5 minutes on each side, until golden brown. You want that beautiful color, so be sure not to crowd the pan.

While the chicken is cooking, take the reserved marinade and pour it into a small saucepan. Bring it to a simmer over medium heat. In a small bowl, mix cornstarch with water to make a slurry, then add it to the simmering sauce. Stir frequently until the glaze thickens and becomes glossy. This step will give you that irresistible sticky texture.

After searing the chicken, reduce the heat to medium-low and pour the thickened glaze over the chicken in the skillet. Add the pineapple chunks and sliced red bell pepper, cooking for another 5-7 minutes, until the chicken is fully cooked and the flavors meld together. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F.

Serve your Hawaiian chicken over steamed rice or with your favorite sides. Spoon the extra glaze and pineapple mixture over the top for even more flavor. Enjoy the tropical vibes in every bite!