Combine all of the marinade ingredients in a gallon Ziploc bag or place in a bowl. Mix well.
Reserve ½ cup of huli huli sauce and set aside, this will be for serving. Add the chicken to marinade so it’s covered and submerged.
Marinate for at least 4 hours in a covered bowl. Heat the grill (medium-high heat). Brush the grates with vegetable oil.
Place the chicken pieces on the grill. Cook for sometime then flip and cook until the internal temperature reaches 165 degrees.
Once the chicken is halfway through cooking, grill the pineapple slices until golden. Then, remove the chicken and pineapple from the hot grill.
Brush the rest of the marinade on the chicken.