To make the dry seasoning place all of the ingredients into a bowl and stir until well combined. Transfer to an airtight container and store in a cool, dry place.

Place your chicken in a large casserole dish and sprinkle with some of the dry seasoning - you can use as much or as little as you like. Make sure to flip the chicken over to coat both sides.

Pour a half-cup of pineapple juice over the chicken then cover and refrigerate for 30 minutes or in the fridge overnight if possible.

To make the sauce place the other half-cup of pineapple juice, brown sugar, ketchup, soy sauce, chicken broth, ginger, and garlic. and whisk together. Stir in the Lava BBQ Sauce. Divide into two lidded containers and keep in the refrigerator until needed. Use one of the sauces to baste during cooking, and the other to coat after cooking. This is to avoid cross-contamination.

When ready to cook, drain the chicken and discard the marinade.

Grill the chicken over medium heat for 12-14 minutes on each side or until cooked through, the juices run clear, and there is no pink in the middle. Cook for longer if required.

Baste the chicken occasionally with the sauce every 4 minutes.

Baste the chicken once removed from the heat before serving.