Wash a large ripe pineapple. Remove prickly skin and core. Slice the flesh, measure 40 oz and transfer it into a blender or food processor jar.
Peel and chop ginger, measure 8 oz and transfer it into the same jar. Note: The ginger available in Central Texas stores is not the freshest and juiciest. Make sure you buy plenty to have 8 oz of peeled ginger at the end.
Smash garlic cloves with the flat side of your knife and remove the skin. Transfer garlic into the same jar.
Use the lowest speed of your blender or food processor to process pineapple, ginger, and garlic into a chunky puree. Do not make it smooth. Line a strainer with cheesecloth and place it on top of a non-reactive bowl. Pour the puree into the strainer and squeeze 3+ cups of highly fragrant juice. Give it some time and pressure to better yield. Discard the solids.
Combine the juice with chicken stock, light soy sauce, lilikoi balsamic vinegar, and honey in a pot, bring to simmer over medium heat and cook it down to 4 cups of thick sauce. (Note: To make it thick and viscous, use homemade gelatinous chicken stock.) Add scored Thai chilies to the sauce to infuse while it is cooling. When the sauce is room temperature, remove the peppers and either discard or reserve for serving. Using a whisk, blend sesame oil into the sauce. Store refrigerated in a closed jar for up to two weeks or portion and keep frozen for longer storage. Note: One piece of chicken or half of Cornish hen requires about 1/4 cup of this sauce to glaze and serve.