1. Preheat oven to 425 degrees. Remove skin from thighs and/or drumsticks of 2 whole chickens (although, you can really use any chicken pieces you want) at least 2 1/2 lbs. Season chicken pieces with salt and pepper.
2. In a large non-stick skillet, heat 2 Tbsp olive oil over medium high heat. Saute chicken in two batches until golden, 5 to 7 minutes per batch, transferring each batch to a rimmed baking sheet.
3. Bake until chicken is cooked through about 25 mintues. Transfer to a large bowl.
4. Wipe skillet clean; add 2 cups pineapple juice, 1 Tbsp grated peeled fresh ginger, and 1 tsp. minced pickled jalapeño. Cook over medium heat until syrupy and reduce to 3/4 cup, about 7 minutes. Pour sauce over chicken. Add 2 thinly sliced scallions; toss to coat. Serve with white rice, if desired.
*This chicken is yummy!*