Creating these Sticky Pineapple-Teriyaki Chicken Wings can be easily accomplished by following these steps:

1. Prepare the Marinade: In a mixing bowl, combine pineapple juice, soy sauce, honey, rice vinegar, minced garlic, and minced ginger. Whisk until well blended.

2. Marinate the Wings: Place the chicken wings in a large plastic bag or container. Pour the marinade over the wings, ensuring they are fully coated. Seal and refrigerate for at least 30 minutes, or up to overnight for enhanced flavor.

3. Preheat Your Oven or Grill: If baking, preheat your oven to 400°F (200°C). If grilling, prepare the grill for medium heat.

4. Remove Wings from Marinade: Take the wings out of the marinade and allow excess to drip off. Reserve the marinade for later use.

5. Cook the Wings:
– Baking Method: Arrange the wings on a greased baking sheet. Bake for 30-40 minutes, flipping them halfway through for even cooking.
– Grilling Method: Place the wings on the grill, turning occasionally until cooked through and crispy, about 20-25 minutes.

6. Prepare the Sauce: While the wings are cooking, pour the reserved marinade into a saucepan. If you want a thicker sauce, mix cornstarch with a bit of water, and add to the marinade. Cook over medium heat, bringing it to a gentle boil. Simmer for 5-10 minutes until slightly thickened.

7. Coat the Wings: Once the wings are fully cooked, dip them in the sauce or brush generously with it. Allow them to sit for a few minutes to absorb the flavors.

8. Serve: Place the wings on a serving platter and drizzle with additional sauce, if desired. Garnish with diced pineapple, sliced green onions, and sesame seeds.

9. Enjoy: These sticky, flavorful wings are best enjoyed warm, bringing a perfect blend of sweetness and savory goodness to your dining experience.