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Mix the pineapple, chicken stock, shoyu, brown sugar, ginger powder, garlic, smoked paprika, and ketchup.
Before the mixture touches the raw chicken, reserve about 1 cup for the finishing sauce. Use the remaining mixture for basting.
Preheat the Denali 605 Pro to 350°F using only the four outside burners. Leave the two middle burners off to create indirect heat.
Truss the chicken, secure it to the rotisserie attachment, and make sure it is centered and balanced.
Close the grill and let the chicken rotate for the first hour.
At the one-hour mark, begin brushing the chicken every 20 minutes with the huli huli mixture.
Keep the grill near 350°F and watch closely for flare-ups as the glaze caramelizes.
Cook until the thickest parts of both the breast and thighs reach 165°F.
Bring the reserved sauce to a boil in a saucepan. Stir in the cornstarch slurry and simmer until slightly thickened.
Rest the chicken for 10–15 minutes. Brush with the finished sauce and garnish with sliced green onions and sesame seeds.
Slice, serve, and enjoy!