1-First, grab a large bowl and whisk together the marinade ingredients: 3/4 cup pineapple juice, 1 1/2 tbsp freshly grated ginger, 1 1/2 tbsp freshly grated garlic, 1/2 cup tomato ketchup, 1/2 cup soy sauce, 1/4 cup sherry or Chinese cooking wine, 1/4 cup brown sugar, 1 tbsp Sriracha if you want some heat, 2 tbsp rice vinegar, and 1 tbsp toasted sesame oil. Reserve 3/4 cup of this mix for basting later it keeps things flavorful and safe. Pour the rest over your 1.5 kg chicken thighs or breasts in a glass or ceramic container. Let it marinate for at least 3 hours, but aim for 24-48 hours for the best taste explosion!

2-Once your chicken has soaked up all that goodness, it’s time to cook! Preheat your grill to medium-high heat or heat 1 tbsp vegetable oil in a skillet over medium-high. Drain the excess marinade from the chicken to avoid flare-ups. Place the chicken on the grill or pan and cook the first side for 2-3 minutes until it’s golden and gorgeous. Flip it and cook for another 2 minutes to lock in the juices.

3-Now for the fun part: baste generously with the reserved marinade! Flip and cook for 1 minute, then repeat this every minute for about 10 minutes total. Check the internal temperature aim for 75°C for thighs or 65°C for breasts. Let it rest loosely covered with foil for 3 minutes before digging in. Garnish with sliced green onion or grilled pineapple slices if you’re feeling fancy!