To make the marinade, add soy sauce, Sriracha sauce, brown sugar, garlic, sesame oil, and pineapple juice, to a bowl. Whisk to combine. Reserve half the marinade.

Score the chicken and add to marinade bowl, and turn to coat.

Cover and place in refrigerator to marinate for 6-24 hours. (The longer you give it, the more flavor!)

Before cooking the chicken, put the reserved marinade in a pan on the stove. Bring to the boil, and reduce marinade till thick and sticky. With all methods, baste chicken with reduced marinade during cooking.

To grill on barbecue: Remove chicken from marinade and grill for 6-8 minutes on each side or until chicken is cooked through. Turn and baste with reduced marinade as required. Add pineapple rings to grill, and cook on both sides. Serve with pineapple on top of chicken, and garnish with onions, jalapeños, and lime wedges if desired.

To cook in oven (200C/400F/Gas 6): Transfer chicken and marinade to a roasting pan/ovenproof dish. Bake for 30 minutes or until chicken is cooked through. 5 minutes before end of cooking time, add pineapple slices and pour over any remaining marinade. Garnish with onions, jalapeños, and lime wedges if desired.

To broil: Remove chicken from marinade and broil for 6-8 minutes on each side or until chicken is cooked through. Turn and baste with reduced marinade as required. Transfer chicken to a heatproof dish and add pineapple rings and rest of reduced marinade. Broil for a further 5-6 minutes. When serving, garnish with onions, jalapeños, and lime wedges if desired.