Using paper towels, pat chicken thighs dry; set aside.  

Mix together garlic, salt, ground pepper, brown sugar, pineapple juice, and soy sauce. Stir until well combined. Add in chicken thighs, one piece at a time. Let stand at room temperature for 1 hour.

In a nonstick pan, fry chicken in oil. Drain on paper towels and slice into bite-size pieces.  Serve with fried brown rice, sautéed onions, tomatoes, and scrambled eggs.

Tips to make sure you get the best tocino possible:

      •    Make sure to dry the chicken thighs before marinating. This allows the ingredients to be absorbed faster and with less contamination.

      •   Mix the marinade very well until it is uniform in color-it will translate to uniformly flavored meat.

      •   Let the mixture rest at room temperature for an hour. This allows the chicken to take in all the flavor from the marinade.

      •   Fry the tocino in a nonstick pan. This means that you can use less oil, making the dish a little less sinful.