Prepare the marinade: In a large bowl, combine soy sauce, water, sugar, mashed garlic, and sliced ginger. Stir until sugar is dissolved.

Add the chicken: Place chicken thighs into the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight for maximum flavor.

Preheat the grill or pan: If grilling, heat to medium-high. If cooking indoors, use a cast-iron skillet for best searing results.

Cook the chicken: Remove chicken from marinade, letting excess liquid drip off. Grill or sear each side for 6–7 minutes, or until the internal temperature reaches 165°F (74°C).

Glaze while cooking: Brush the chicken with reserved marinade during the last few minutes of cooking for extra flavor (optional—ensure marinade is boiled before use to kill bacteria).

Rest and serve: Let chicken rest for 5 minutes before slicing. Serve with steamed rice and a side of fresh pineapple for a true Hawaiian touch.