Place chicken wings in a large zipper-lock freezer bag. Set aside.
In a medium bowl, whisk together pineapple juice, soy sauce, honey, chicken broth, ginger, garlic, and sriracha. Pour the marinade over the chicken, seal bag, and toss to coat. Cover remaining sauce in bowl with plastic wrap and refrigerate. Place bag of chicken in refrigerator and let marinate for 25 minutes ( and up to 8 hours).
Preheat oven to 425 degrees. Line a baking sheet with parchment paper or foil, and coat with olive oil. Set aside.
Remove the chicken from the bag. Place the chicken wings on the prepared baking pan and bake for 15 minutes. Pour the reserved marinade from the bag into a bowl and set aside.
Remove pan from the oven and turn the wings over using tongs. Lower the temperature to 375 Spoon on the reserved marinade over the wings and return the pan to the oven. Continue baking for another 30-40 minutes, or until thoroughly cooked.
Serve chicken wings with thinly sliced scallions and grilled pineapple, if desired.