In a large mixing bowl, combine dark brown sugar, finely ground white pepper, rice flour, salt, grated garlic, soy sauce, vinegar, and unsweetened pineapple juice. If desired, add a few drops of red food color. Whisk until well blended.

Add the skinless chicken thigh fillet pieces into the marinade, ensuring each piece is coated. Cover with plastic wrap or a lid and let marinate in the refrigerator for at least 1 hour, preferably overnight.

In a large skillet, transfer the marinated chicken along with all marinade and add 1 cup of water. Bring to a boil over medium-high heat, then reduce the heat to low and let simmer uncovered for 15 to 20 minutes.

Once the liquid has reduced, add cooking oil to the skillet and fry the chicken pieces, turning occasionally, until they become charred and sticky, about 5 to 10 minutes.

Transfer the glazed Chicken Tocino to a serving dish. Pair with garlic fried rice and spiced vinegar for an authentic Filipino breakfast experience.