Brown Sugar Pineapple Wings Chicken

Preheat oven to 200°C and line a  baking sheet with  parchment paper.

In a large bowl, combine  pineapple juice, soy sauce, brown sugar, minced garlic, and grated ginger until sugar is dissolved.

Add chicken wings to the marinade, ensuring even coating. Cover and refrigerate for at least 30 minutes.

Arrange marinated wings in a single layer on the prepared baking sheet. Season with salt and black pepper. Bake for 25–30 minutes, or until the chicken is fully cooked and skin is golden.

While chicken bakes, mix cornstarch and water in a small bowl, forming a smooth slurry.

Transfer the remaining marinade to a saucepan over medium heat. Add pineapple chunks and bring to a gentle simmer. Gradually pour in the cornstarch slurry, stirring continuously, until the sauce thickens.

Remove wings from oven. Transfer to a serving bowl and toss thoroughly with the warm pineapple sauce. Serve immediately, garnished as desired.