First Step: Prepare the Marinade Whisk together pineapple juice, freshly grated ginger and garlic, tomato ketchup, soy sauce, sherry (or its substitutes), brown sugar, Sriracha (if using), rice vinegar, and toasted sesame oil in a bowl. Set aside about 3/4 cup of this marinade for basting later.

Second Step: Marinate the Chicken Place the chicken thighs or breasts in a resealable plastic bag or a glass container. Pour the majority of the marinade over the chicken ensuring all pieces are well coated. Seal the bag or cover the container and refrigerate for at least 3 hours, ideally 24 to 48 hours for maximum flavor and tenderness.

Third Step: Prepare the Grill Preheat your BBQ grill or skillet to medium-high heat. Brush with vegetable oil to prevent the chicken from sticking during cooking.

Fourth Step: Grill the Chicken Remove the chicken from the marinade and allow excess to drip off. Place chicken on the grill, cooking skin-side down first. Grill for 2–3 minutes until golden and nicely seared, then flip and cook for an additional 2 minutes.

Fifth Step: Baste and Continue Cooking Begin basting the chicken with the reserved marinade, turning and basting every minute or so. Continue grilling for approximately 10 minutes total or until chicken reaches an internal temperature of 75°C (167°F) for thighs or 65°C (150°F) for breasts. Adjust heat to avoid burning the sugary glaze.

Final Step: Rest and Serve Transfer chicken to a plate and cover loosely with foil. Let it rest for 3 to 5 minutes to allow juices to redistribute. Garnish with sliced green onions and grilled pineapple slices if desired, then serve with your favorite tropical sides or salads.