1-Prepare the marinade: In a large bowl combine 3/4 cup unsweetened canned pineapple juice, 1 1/2 tablespoons freshly grated ginger, 1 1/2 tablespoons 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 tablespoon Sriracha, 2 tablespoons rice or cider vinegar, and 1 tablespoon toasted sesame oil. Stir until the brown sugar dissolves completely for a smooth blend.

2-Coat the chicken: Coat 1.5 kg or 3 lb of chicken thighs or breast with this marinade, ensuring full coverage. Cover the bowl and refrigerate for at least 3 hours, but for the best flavor, let it sit for 24 to 48 hours as this enhances tenderness and taste.

3-Prepare the grill or skillet: Brush oil on a BBQ grill preheated to medium-high heat or heat a skillet over medium-high. Drain excess marinade from the chicken to avoid flare-ups, but reserve some for basting later. This key step prevents over-tenderizing from fresh pineapple’s enzymes, so stick with canned juice as noted.

4-Cook and baste the chicken: Cook the chicken for 2-3 minutes on one side, then flip and cook for another 2 minutes. Continue by basting with the reserved marinade and flipping every minute for about 10 minutes total, until the internal temperature hits 75°C (167°F) for thighs or 65°C (150°F) for breast. After grilling, let the chicken rest under foil for 3 minutes to lock in juices.

5-Optional garnish: Garnish with sliced green onions and grilled pineapple slices, which you can grill for 3 minutes per side for added sweetness. For those without a grill, you might try a similar method from our easy chicken spaghetti recipe for indoor cooking tips.