First, make the pickles. In a medium bowl, combine cucumbers and salt in a bowl, toss to mix well, then let sit for 20 minutes. Rinse the salt off the cucumbers then place back in the bowl. Add the rice vinegar, sugar, and sesame seeds, mix well, then cover with plastic wrap and chill in the fridge overnight (or at least one hour).
Wing time. In a large bowl, whisk together the soy, garlic, and ginger. Add the wings and toss to combine. Cover with plastic wrap and chill in the fridge to marinate for four hours.
When ready to cook, heat a grill over medium heat. Remove the wings from the marinade (discard marinade), then add the chicken wings directly to the grill grates. Cook for 30 - 35 minutes, turning halfway through, or until the wings reach an internal temperature of 165 degrees F.
Meanwhile, prepare the sauce. Combine all the sauce ingredients in a saucepan and whisk together until smooth. Bring to a simmer, then let the sauce bubble away and reduce for 15 - 20 minutes, while the wings cook.
When there are ten minutes left of wing cook time, add the pineapple to the grill to char. When charred on all sides, cut the wings into 2.5 centimeter squares.
Toss the sauce with the wings, coating completely. Then add the pineapple, sesame seeds, green onions, and toss to combine. Plate up your wings, then garnish with pickles, more green onions, and cilantro sprigs. Delicious!!