Combine soy sauce, minced garlic, brown sugar, pineapple juice, and apple cider vinegar in a small pot.

Bring the mixture to a boil, then reduce heat to low and simmer for 2 minutes.

Remove the pot from heat and pour the marinade into a large, shallow dish.

Allow the marinade to cool to room temperature, or refrigerate to speed up the cooling process.

Place the ribeye steaks into the dish with the cooled marinade.

Cover the dish and refrigerate for 1 hour.

Flip the steaks, cover, and refrigerate for another hour. For a more intense flavor, marinate overnight.

Remove the dish with the steaks from the refrigerator 20 minutes before grilling to allow them to reach room temperature.

Preheat the grill to high heat.

Grill the steaks for 5 minutes on one side.

Flip the steaks and grill for another 4 minutes, or until the internal temperature reaches 135F for medium-rare or 140F for medium.

Transfer the steaks to a platter and tent with foil to rest for 5 minutes.

Grill pineapple slices for garnish alongside the steaks.