In a large bowl, whisk together the soy sauce, pineapple juice, brown sugar, honey, cornstarch, rice wine vinegar, mirin, garlic, and ginger. Add the chicken thighs and using a spoon or your hands, mix to thoroughly coat the chicken. Cover and let sit at room temperature for half an hour or refrigerator overnight.

When ready, heat the grill over medium, maintaining a temperature between 350°F and 400°F.

Thread the peppers and pineapple onto kebab skewers. Take two pieces of aluminum foil, about a foot and a half by a foot long. Align the lengths of the two pieces together and fold over several times, then flatten. Place the broccoli onto and fold the aluminum over to create a packet about one foot by 8 inches long, give or take.

When the grill is hot, place the broccoli packet on one side of the grill, place the pepper and pineapple skewers next to it and then the chicken next to that. Reserve the marinade. Grill everything for about five minutes per side, including the foil packet, turning often and moving around the grill to prevent hot spots from overcooking anything.

Meanwhile, place the marinade into a small pot and cook over medium until it comes to a boil. Reduce the heat and stir frequently until the sauce thickens. When the chicken has cooked to an internal temperature of 165°F, slice it then toss it it in the sauce.

Serve immediately with the vegetables and pineapple. Be careful opening the foil packet in case any steam is trapped inside! Serve over white rice, if desired.

Enjoy!