Chicken and Marinade:

6 pounds of bone-in, skin-on chicken thighs (approximately 12 pieces)

2 cups low-sodium soy sauce

8 cups water

1 can (13.5 oz) of full-fat coconut milk

1 cup packed dark brown sugar

6 cloves garlic, finely minced

1 tablespoon fresh ginger, grated

1 teaspoon toasted sesame oil

Pineapple Barbecue Sauce:

2 1/4 cups pineapple juice

1/4 cup packed dark brown sugar

1/4 cup ketchup

1/4 cup soy sauce

1/4 cup rice vinegar

3 cloves garlic, minced

2 tablespoons grated fresh ginger

2 teaspoons Sriracha or your favorite chili sauce

Garnish:

3 green onions, thinly sliced (green and white parts)