Cook the frozen boneless wings or popcorn chicken according to package instructions, typically baking at 400°F (200°C) for 20–25 minutes until golden brown and crispy.

Prepare the sauce by combining sweet chili sauce, pineapple juice, and minced jalapeno in a saucepan. Heat until it simmers for about 5–10 minutes, stirring occasionally.

Brush three tablespoons of the reserved sauce onto the drained pineapple slices and grill on medium-high for 1–2 minutes each side until caramelized.

Transfer cooked wings to a bowl and drizzle with the remaining sauce, tossing gently to coat them.

Serve wings with grilled pineapple chunks and optional fresh jalapenos.