Make the marinade by combining pineapple juice, soy sauce, ketchup, brown sugar, rice vinegar, garlic, ginger, sriracha, and sesame oil in a mixing bowl.
Add the chicken pieces into a zip-top bag, pour in the marinade, make sure all pieces are well coated, squeeze out the excess air, seal the bag, and refrigerate overnight.
Grill the chicken for about 5–6 minutes per side (or until the internal temperature reaches 165F / 74C), basting it with the reserved marinade as it cooks.