In a bowl, add the pineapple juice, soy sauce, brown sugar, ketchup, sherry, honey, ginger, garlic, sesame oil, Sriracha, stirring to combine. Reserve half for basting.
Place chicken in a resealable bag or container. Pour the marinade over, squeeze air out and seal. Refrigerate 2 hours.
Preheat grill to medium-high (350°F) OR set up and light the smoker according to the manufacturer’s instructions and preheat it to medium (350°F).
Place chicken on cleaned, oiled grill and baste with reserved marinade. Grill chicken for 3 minutes per side, covered. After 1 1/2 minutes turn each piece a quarter turn for cross grill marks. Flip over, baste again and continue cooking. You want to check and have an internal temperature of 165°F.
Video
Notes
Canned Pineapple juice - I use canned pineapple juice when marinating. Fresh pineapple juice contains an enzyme bromelain, which is a natural meat tenderizer, but if marinated too long it makes the texture of the chicken mushy. That enzyme is destroyed in the canning process.