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1
In a medium bowl, whisk together the pineapple juice, soy sauce, Marsala wine, brown sugar, sesame oil, garlic, chili powder, and red pepper flakes until the sugar is dissolved.
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2
Put the chicken drumettes in a 1-gallon size, resealable plastic bag.
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3
Add the pineapple liquid to the chicken and seal removing as much air as possible from the bag.
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4
Marinate the chicken for 3 hours in the refrigerator.
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5
Put an oven rack in the center of the oven.
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6
Preheat the oven to 450 degrees F. Line a baking sheet with foil and spray it liberally with vegetable cooking spray.
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7
Remove the chicken from the marinade and arrange in a single layer on the prepared pan.
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8
Season the chicken with salt, to taste, and bake until the skin is caramelized and very dark in spots, about 30 to 35 minutes.
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9
Meanwhile, put the marinade into a small saucepan.
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10
Whisk in the arrowroot or cornstarch, if using, and bring to a boil over medium heat (in order to kill bacteria).
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11
Reduce the heat to a low boil and cook until thick, about 5 minutes.
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12
Cool for 10 minutes.
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13
Using a pastry brush, brush some of the cooked marinade over the chicken or pour it into a small bowl and serve on the side.
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14
Arrange the chicken on a platter, sprinkle with chopped cilantro and serve.
