1. Making the Huli Huli sauce: In a bowl, take 1/4 cup of pineapple juice (4 Tbsp extra pineapple juice to add to the glazing sauce), 1/4 cup of tamari, 1/4 cup tomato ketchup, 1 tsp mustard sauce, 2 Tbsp sherry wine vinegar, 1 Tbsp sesame oil, 2 tsp sriracha, 2 tsp shredded ginger, 3/4 tsp black pepper, 1 tsp garlic powder, 1 1/2 Tbsp brown sugar, and mix everything well.

2. Pour half of the sauce into 1 lb of boneless skinless chicken thighs (Yes! boneless chicken thighs works the best). Save the other half of the sauce to prepare glaze for the chicken. 

3. Mix the sauce well with the chicken, cover, and refrigerate for at least 2 hours. Preferably overnight. 

4. Time to work on the glaze with the remaining half of the sauce. In a bowl, take 1 Tbsp of cornstarch and 4 Tbsp of water, mix and pour into the sauce. 

5. Pour the reserved sauce into a pan, and cook for 2 to 3 minutes. The sauce thickens and the spices in the sauce get cooked.

6. If the sauce becomes too thick, pour some additional reserved pineapple juice to add. 

7. Take the marinated chicken out of the refrigerator, and thread the chicken pieces to the skewer.

8. Arrange the skewers on a baking tray 

9. Bake @ 400 F for 35 minutes.

10. Turn the chicken twice so that chicken gets cooked evenly.

11. Place the chicken on a rack and glaze it with the prepared sauce.

12. Garnish with cilantro and scallions.

13. Pineapple and roasted bell peppers can be tossed with the glazing sauce and served with chicken.