Whisk together all ingredients except chicken in a small bowl.
Place chicken in a large ziploc bag. Pour the remaining marinade over chicken and massage to make sure marinade is coating all of the chicken pieces. Place chicken in the refrigerator for at least 2 hours. Turn bag over at least once while marinating to ensure all pieces are coated evenly.
Preheat oven to 400 degrees. Arrange chicken on a foil-lined, rimmed baking sheet, skin side up. Pour the marinade through a strainer into a small saucepan and place on the stove at medium heat. While the chicken is cooking, bring the marinade to a low boil and cook for at least 5 minutes, whisking often. Turn heat down to medium-low and continue cooking; whisking occasionally until sauce is reduced and thickened. It will continue to thicken as it sits.
Bake chicken for 30-35 minutes, or until juices are clear and chicken is no longer pink near the bone.
Turn chicken pieces over and baste with the cooked sauce about halfway through cooking time.
Remove the pan from the oven and turn on the broiler. Flip chicken over so the skin side is up and baste liberally with the cooked marinade. Place under the broiler for 5-7 minutes until skin is browned. Watch closely so that it doesn't burn.
Remove from the oven and brush chicken pieces with the remaining sauce.
Garnish with sliced green onions and pineapple chunks, if desired.
Thighs and legs might take different times to cook so a thermometer is always a safe bet.