Combine dressing, soy sauce, garlic, ketchup, and brown sugar in a bowl and whisk together.
Add chicken & marinade to a zip sealed bag and place in a bowl in the refridgerator for 12-24 hours to marinate.
Heat grill to 400˚ F and grill chicken until temperature reaches 160˚ F
Make Pineapple Ginger Slaw (recipe in notes)
Remove chicken from grill and allow to rest and juices redistribute.
Slice chicken thinly for tacos.
Make tacos by layering Hawaiian BBQ chicken and pineapple ginger slaw