Preheat oven to 425 degrees. Remove skin from thighs and drumsticks; reserve breasts for chicken salad (see above). Season thighs, drumsticks, and wings with salt and pepper.
In a large nonstick skillet, heat olive oil over medium-high. Saute chicken in two batches until golden, 5 to 7 minutes per batch, transferring
each batch to a rimmed baking sheet.
Bake until chicken is cooked through, about 25 minutes. Transfer to a large bowl.
Wipe skillet clean; add pineapple juice, ginger, and
jalapeno. Cook over medium heat until syrupy
and reduced to 3/4 cup, about 7 minutes. Pour sauce over chicken. Add scallions; toss to coat. Serve with white rice, if desired.