Season chicken with green seasoning, garlic powder, paprika, salt, black pepper, and oil.

Cover and marinate for at least 2–3 hours or overnight for best flavour.

Preheat oven to 375°F.

Arrange chicken in a baking dish and cover tightly with foil.

Bake for 35 minutes.

While chicken bakes, heat a saucepan over medium heat.

Sauté onion, garlic, and ginger for 2–3 minutes until fragrant.

Add Swiss Mambo Sauce, Swiss Ketchup, pineapple juice, and brown sugar or honey if using. Stir well.

Simmer sauce for 5–7 minutes until slightly thickened.

Remove foil from chicken and pour sauce evenly over pieces.

Arrange pineapple rings over the chicken.

Return uncovered to oven for 20 minutes, basting occasionally.

Broil for 3–5 minutes until glossy and lightly caramelised.

Serve hot with rice, roasted vegetables, or salad.