In a bowl combine the pineapple juice, soy sauce, ponzu sauce, ketchup, sesame oil, Worcestershire sauce, ginger, garlic, green onion, and brown sugar. Combine well.
Reserve 1/2 cup of the Huli Huli marinade.
In a large ziplock bag place the whole chicken and the remaining Huli Huli marinade. Chill for at least 4 hours.
Light the charcoal or fire to be used beneath the rotisserie spit.
Remove the whole chicken from the marinade then truss the chicken so the drumsticks and similar don't flay around while rotating. Place the chicken on the rotisserie spit.
Place the chicken spit over the fire and turn it on to rotate. The temperature is managed by either the amount of heat under the spit or how close the spit is to the heat. Either or both can be adjusted to create the correct temperature.
Cook the chicken until it is brown on the outside and cooked through. For the final 10 minutes of cooking baste the chicken in the reserved Huli Huli marinade.
Rest the chicken for 10 minutes before breaking it down to serve.