In a mixing bowl, whisk together the pineapple juice, soy sauce, ketchup, cooking wine, brown sugar, rice vinegar, ginger, garlic, Sriracha, and sesame oil until well combined. Reserve ¾ cup (185 ml) of this marinade in a separate container for basting during cooking.

Place the chicken in a non-reactive dish such as glass or ceramic. Pour the remaining marinade over the chicken, turning each piece to coat thoroughly. Cover and refrigerate for 24 to 48 hours to allow the flavors to deeply penetrate the meat.

Preheat your grill to medium-high and lightly oil the grates, or heat a tablespoon of oil in a large skillet over medium-high heat.

Remove the chicken from the marinade and let any excess drip off. Place the chicken onto the hot grill or skillet and sear the first side for 2 to 3 minutes, adjusting the heat if necessary to avoid burning. Flip and cook the second side for 2 minutes.

Begin basting the chicken generously with the reserved marinade, flipping every minute and continuing to baste during each turn. Cook for a total of about 10 minutes, or until the internal temperature reads 75°C (167°F) for thighs or 65°C (150°F) for breasts.

Transfer the cooked chicken to a serving plate, tent loosely with foil, and allow it to rest for 3 minutes. Garnish with grilled pineapple slices and freshly sliced green onions if desired before serving.