In a mixing bowl, add all the marinade ingredients; whisk until combined.
Place chicken thighs in a large re-sealable plastic bag and pour in a third of the marinade. Close the bag and shake to coat.
Transfer thighs to the fridge for 4 to 12 hours. Cover the marinade and store it in the fridge until needed.
A few hours later, take chicken thighs out of the fridge to get to room temperature.
Pour the reserved marinade in a saucepan and reheat slowly on medium-low.
Preheat BBQ between 375º to 425ºF. Grease the grates with canola oil.
Place thighs, skin side down, close the lid and grill until browned, 5 minutes. Flip them and cook for 5 minutes; add pineapple slices as well.
When time is up, flip thighs again and baste them with the warm marinade, covering the entire surface. Flip pineapple slices, close the lid and grill for 5 more minutes.
A few minutes later, flip thighs for the last time, baste them generously with the remaining marinade, remove the pineapple slices, close the lid and grill for the final 5 minutes or until the internal temperature reaches 175ºF.
Serve them immediately with white rice, grilled pineapple slices and topped with sliced green onions.