• Season Chicken legs with pepper according to preference. Set aside
• In a medium bowl, mix the pineapple juice, soy sauce, honey, brown sugar, sriracha, ketchup, ginger, cumin, lemon juice and garlic.
• Pour marinade into a large bowl or a zip loc bag and add chicken. Thoroughly mix so chicken is covered with marinade.
• Cover with saran wrap or if using Ziploc seal and place in the fridge to marinade. For at least 3 hours or overnight for best flavor.
• When ready to cook- remove chicken from the fridge, and careful drain. Set marinade aside.
• In a small saucepan simmer the remaining Huli Huli marinade- for about 5 minutes. Adjust taste with chicken broth, pepper and/or ketcup. If you want a thicker sauce then add more ketchup.

Grilling

• Oil bbq grill then add chicken. Grill for about 10-15 minutes each side. You may baste with cooked marinade towards the last 5 minutes of grilling.

Baking

• Pre-heat oven to 400 degrees F.
• Line a baking pan with foil; top with a wire rack. Arrange chicken legs out in a single layer. While the chicken legs are baking oil will slowly drip to the bottom of the baking pan.
• Bake chicken legs until cooked through and skin is crispy, about 45-50 minutes-rotate chicken half way through-roughly 20 minutes.Drench in sauce or serve sauce on the side with grilled pineapple and rice.