In a large bowl, add pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar and honey. Whisk until the sugar dissolves completely. This sweet base gives the chicken its signature Hawaiian flavor.

Stir in minced garlic, grated ginger, sesame oil and black pepper. These ingredients add warmth and depth to the sauce. Take a moment to smell it. It already smells amazing.

Place the chicken in a large container or zip bag. Pour the marinade over it. Make sure every piece is coated well. Cover and refrigerate for at least 4 hours, or overnight for best flavor.

Heat your grill, skillet or oven. Medium heat works best. This allows the sauce to caramelize without burning the chicken. Always preheat for even cooking.

Remove chicken from the marinade. Cook on the grill or pan for about 6 to 7 minutes per side. Baste often with extra marinade for extra flavor and shine.

As the chicken cooks, the sauce thickens and sticks to the surface. Turn carefully and keep basting. This step creates that glossy, sticky Huli Huli finish.

Cook until the chicken reaches a safe internal temperature. The meat should be juicy and tender. The outside should look dark, shiny, and slightly charred.

Remove the chicken from heat. Let it rest for a few minutes. Sprinkle with chopped green onions and sesame seeds before serving for extra flavor and color.