In a large bowl or zippered bag, combine the pineapple juice, soy sauce, garlic, ginger, brown sugar, and sake. Mix well to dissolve sugar.

Add the chicken to the marinade, making sure it's covered, and refrigerate for up to 8 hours.

When ready to cook, pour the marinating liquid into a small pot and bring to a full boil for 30 seconds. Remove from heat and allow to cool.

Heat grill, griddle, or pan, add a little oil, and cook the chicken, turning often and basting with the cooled sauce. Cook to 175 degrees, then remove and cover with foil to keep warm. Slice and serve on top of the rice.

For the rice: Heat oil in a griddle or pan over medium-high heat, then add the rice. Stir constantly for about a minute to heat through. Add the soy paste and mix in.

Push the rice to the side, add a little more oil, then the beaten eggs. Stir to scramble until just getting firm, then mix into the rice.

Continue mixing while adding the Sriracha and half of the chopped green onions.

Serve the rice with the chicken on top, and sprinkle with the remaining green onions.