In a medium bowl, whisk together low-sodium soy sauce, brown sugar, minced garlic, grated ginger, rice vinegar, and toasted sesame oil until fully dissolved.

Cut the chicken into 1-inch cubes and marinate in the mixture for at least 30 minutes or up to 4 hours.

Core and slice the pineapple into chunks similar in size to chicken cubes.

Soak bamboo skewers in water for about 30 minutes. Thread marinated chicken and pineapple onto skewers.

Preheat the grill to medium-high heat and grill skewers for 6-7 minutes per side.

Check the chicken’s internal temperature to ensure it reaches 165°F (74°C).

Let skewers rest for a couple of minutes before serving. Garnish with green onions and sesame seeds.