Season Chicken legs with pepper according to preference. Set aside
In a medium bowl, mix the pineapple juice, soy sauce, 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.
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.
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.