Step 1

Make the marinade by combining pineapple juice, soy sauce, ketchup, brown sugar, rice vinegar, garlic, ginger, sriracha, and sesame oil in a mixing bowl.

Step 2

Set aside about ½ cup of the marinade for basting.

Step 3

Add chicken pieces into a zip-top bag, pour in the marinade, make sure all pieces are well-coated, squeeze out the excess air, seal, and refrigerate overnight.

Step 4

Preheat grill to medium and oil the grill grates.

Step 5

Grill chicken for about 5-6 minutes per side (or until internal temperature reaches 165F / 74C), basting with the reserved marinade as it cooks.

Step 6

When chicken is almost done, baste the pineapple wedges with the reserved marinade and grill until the develop char/grill marks.

Step 7

Garnish chicken and pineapple with sliced green onions.

Step 8

Preheat the air fryer to 350 F / 180C. Place chicken thighs inside the air fryer basket, making sure they are not touching (you may need to cook in batches) and air fry for 10-11 minutes, depending on the size of the chicken, or until the internal temperature reaches 165F / 74C.

Step 9

When the chicken is done, baste the pineapple wedges, place them in the air fryer basket and cook for 2-3 minutes, flipping them over halfway through.

Step 10

Garnish chicken and pineapple with green onions, then serve.