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