1. In a large bowl combine soy sauce, brown sugar, rice wine vinegar, sesame oil and sesame seeds, gochujang, spring onion, ginger, garlic, shallot, pineapple, salt and pepper.
2. Add chicken thigh fillets and marinate in the fridge for 4-6 hours.
3. Cook the rice as per pack instructions.
4. Pre-heat the BBQ on medium heat. Grill the chicken thighs for 8-10 minutes on each side.
5. Serve on a large plate garnish with toasted sesame seeds and sliced spring onions. Serve with warm rice and prepare banchan of choice.

Banchan (Side Dish) Options:

1. Bean shoot salad: blanch 100gm of bean shoots in boiling salted water for 30 seconds, drain and refresh under cold running water. Prepare and dressing of ½ tbsp sesame oil, ¼ tsp minced garlic, pinch of salt, sliced spring onion and toasted sesame seeds. Toss with drained bean shoots and serve.
2. Spicy cucumber salad: sprinkle 1 Lebanese cucumber cut into batons with sea salt and leave aside for 15 minutes. Combine 1 tsp rice wine vinegar, ½ tsp sugar, ½ tsp minced garlic, ½ tsp kimchi powder (or chilli powder) and a ¼ tsp sesame oil. Rinse the cucumber and pat dry on kitchen paper before tossing through the dressing.
3. Steamed wombok: set up a steamer basket over boiling water. Put a wombok cabbage quarter sprinkled with sea salt add 2-3 spring onions into the basket with it.  Steam for 3-4 minutes and chop into smaller portions. Mix a dressing of ¼ tsp gochjang paste, ½ tsp rice wine vinegar, ½ tsp sugar and ½ tsp sesame oil and toss with steamed wombok and spring onions.

Alternate Cook Option: Cook the marinated thighs on a roasting tray lined with foil and a wire rack on top in a hot oven set at 200°C for 20 minutes until the edges of the chicken begin to brown and crisp up.