Make the marinade: In a bowl, whisk pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, ginger, garlic, sesame oil, sriracha (if using), and neutral oil until smooth.

Reserve some for glazing: Pour about 3/4 cup of the marinade into a small container and refrigerate. You’ll simmer this later for a safe finishing glaze.

Marinate the chicken: Pat the chicken dry and place it in a large zip-top bag or shallow dish. Pour the remaining marinade over the chicken. Seal and refrigerate for at least 2 hours, or up to 12 hours for deeper flavor. Turn the chicken once or twice during this time.

Preheat and prep: Heat the oven to 400°F (200°C). Line a rimmed baking sheet with foil for easy cleanup and set a wire rack on top, if you have one. Lightly oil the rack. The rack helps air circulate for crispier skin.

Arrange the chicken: Remove chicken from the marinade, letting excess drip off. Place pieces skin-side up on the rack. Discard used marinade.

Roast: Bake for 25 minutes for bone-in thighs/drumsticks (15–18 minutes for boneless thighs). Meanwhile, pour the reserved clean marinade into a small saucepan and bring to a simmer over medium heat for 3–4 minutes. If you want a thicker glaze, whisk 1 teaspoon cornstarch with 1 teaspoon water, then whisk into the simmering sauce and cook 30–60 seconds more.

Baste and finish: Brush the chicken generously with the hot glaze. Return to the oven and bake another 10–15 minutes, basting once more. Chicken is done when the thickest part reaches 165°F and the skin is deep golden with sticky edges.

Optional broil: For extra char, broil on high for 1–2 minutes, watching closely to avoid burning.

Rest and serve: Let the chicken rest 5 minutes. Garnish with sliced green onions and sesame seeds. Serve with steamed rice, grilled or fresh pineapple, and a squeeze of lime.