Secret Chef: Shoyu Chicken with pineapple

I made these bad boys for dinner along with some toss salad and home made peach ice tea, YUMMY :)
Everyone has their own version of the shoyu chicken and this happens to be my first time making them since I always make oven baked chicken adobo.

Recipes-
1/2 cup water
1/2 cup soy sauce (I used Kikkoman)
1/4 cup mirin (a sweet cooking sake)
1/2 tablespoon chopped ginger
2 cloves garlic
1 cup pineapple juice (I used canned delmonte. You can use the chunks or chopped, don't matter)
1/2 sugar
6-8 chicken thighs (with bones and skin)
Green onions for garnish and sesame seeds (OPTIONAL)

Direction-

Mix all ingredients in a bowl and poor over chicken.

Marinate for 2 hours to overnight if desire.

Flip over chicken every hour to let the chicken absorb mixture.

Place chicken in a foil lined pan.

Preheat over 350 degrees.

Cook for 1 hour or until chicken is cooked thru. Flip over every 30 minutes.

Sprinkle with garnish and serve over hot rice.

Peach ice tea-
5 bags of lipton tea bag
1 1/2 quarts of water
1 can Del Monte peach in a can
1/2 cup sugar or as desire to taste

Bring water to boil and turn off. Move it off the heat and put in tea bags. Let is soak for 15 minutes; remove bags. Let water cool completely before putting in a pitcher. Once cool, put in pitcher, can of peaches even juice and sugar. Mix and serve chill.

ENJOY EVERYONE.