By Tara Bench
In a zip-top bag or a nonreactive bowl, combine1/2 cup soy sauce, 3 cloves minced garlic, 1 tablespoon grated ginger, 2 tablespoons lemon juice, 2 tablespoons brown sugar, 2 teaspoons red pepper flakes, and 2 tablespoons canola oil.
Marinate 8 pieces bone-in chicken (breasts, legs, and thighs) in the mixture in the fridge for 3 to 8 hours. Heat grill to medium and discard marinade; grill chicken skin side down over direct heat for 5 to 6 minutes. Turn and cook 6 to 8 minutes more.
Slice 1 peeled pineapple into 1/2-inch rings and sprinkle each with 1/2 teaspoon sugar. Grill, turning once, until marked and just soft, about 3 minutes; serve alongside chicken. Serves 6 to 8.