• Make the marinade by combining pineapple juice, soy sauce, ketchup, brown sugar, rice vinegar, garlic, ginger, sriracha, and sesame oil in a mixing bowl.
• Set aside about ½ cup of the marinade for basting.
• 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.

To Grill:

• Preheat grill to medium and oil the grill grates.
• Grill chicken for about 5-6 minutes per side (or until internal temperature reaches 165F / 74C), basting with the reserved marinade as it cooks.
• When chicken is almost done, baste the pineapple wedges with the reserved marinade and grill until the develop char/grill marks.
• Garnish chicken and pineapple with sliced green onions.

To Make in Air Fryer:

• 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.
• 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.
• Garnish chicken and pineapple with green onions, then serve.