In a bowl combine 1/2 cup pineapple juice, 2 tbsp soy sauce, 2 tbsp packed brown sugar, 1/2 cup ketchup, 1 tbsp rice vinegar, 2 tsp minced garlic, 1 tsp grated fresh ginger, 1/2 tsp sriracha, and 1/2 tsp sesame oil. Whisk until sugar dissolves. Reserve 1/3 cup of this mixture to finish as glaze; transfer the remaining marinade to a zip-top bag or shallow dish.

Marinate

Add the seasoned chicken to the bag or dish with the marinade, ensuring pieces are coated. Refrigerate and marinate at least 30 minutes and up to 4 hours. If short on time, 30 minutes still imparts good flavor.

Preheat grill and prepare glaze

Preheat grill to medium-high (about 400°F / 205°C). In a small bowl whisk 1 tsp cornstarch with 1 tbsp water to make a slurry and stir it into the reserved 1/3 cup sauce. Heat the reserved sauce in a small saucepan over medium heat, stirring, until it thickens slightly (1–2 minutes). Remove from heat and keep warm.

Grill chicken

Lightly oil grill grates or brush chicken with 1 tbsp vegetable oil. Place chicken on the grill and cook 4–6 minutes per side (depending on thickness), brushing with the warmed glaze during the last 4 minutes of cooking and flipping as needed, until an instant-read thermometer reads 165°F (74°C) in the thickest part. Total cook time typically 8–12 minutes.

Rest and slice

Transfer chicken to a cutting board and let rest 5 minutes. Slice into strips or leave whole as preferred. Spoon any remaining glaze over the sliced chicken and sprinkle with sliced green onion and toasted sesame seeds.

Rice

Rinse 1.5 cups short-grain rice under cold water until water runs nearly clear. Combine rinsed rice, 2 cups water, and 1/4 tsp salt in a medium saucepan. Bring to a gentle boil over medium-high heat, then reduce to low, cover, and simmer 15 minutes without lifting the lid. Remove from heat and let stand, covered, 10 minutes. Fluff with a fork and portion into 2 scoops (about 3/4 cup cooked rice per scoop).

Macaroni Salad (single scoop portion)

Cook 1/2 cup elbow macaroni in salted boiling water according to package directions until tender. Drain and rinse under cold water to stop cooking; drain well.

In a small bowl combine 2 tbsp mayonnaise, 1 tbsp milk, 1/2 tsp vinegar, 1 tbsp grated carrot, 1 tsp finely diced onion, 1/8 tsp salt, and 1/8 tsp black pepper. Stir in the cooled macaroni until evenly coated. Chill for at least 15 minutes to let flavors meld. Portion into one scoop (about 1/3 to 1/2 cup) to serve.

Plating & Serve

On each plate place two scoops of rice, one scoop of macaroni salad, and the sliced or whole BBQ chicken. Garnish with lime wedges (optional), additional glaze on the chicken if desired, sliced green onion, and a sprinkle of toasted sesame seeds. Serve immediately.