1-Combine the marinade ingredients in a large bowl: 3/4 cup canned or bottled unsweetened 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 if you like some heat, 2 tablespoons rice vinegar or cider vinegar, and 1 tablespoon toasted sesame oil. Reserve 3/4 cup of this mixture for basting later. Add the 1.5 kg (3 lb) of chicken thighs or breasts to the remaining marinade, ensuring they’re well-coated, and let them sit in the fridge for at least 3 hours better yet, 24 to 48 hours for deeper taste.

2-Preheat your barbecue grill to medium-high heat or heat 1 tablespoon 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 skillet and cook for 2-3 minutes on the first side until it turns golden. Flip it and cook for another 2 minutes, then start basting with the reserved marinade every minute while flipping, for about 10 minutes total. Check that the internal temperature reaches 75°C (167°F) for thighs or 65°C (150°F) for breasts.

3-Tips for Grilling Success:* Keep an eye on the chicken to prevent burning, especially with the sugar in the marinade.* For extra flavor, add grilled pineapple slices in the last few minutes.* After cooking, rest the chicken covered loosely with foil for 3 minutes to lock in juices, then garnish with sliced green onion.