How to Make It
Combine chicken, oil, oregano, cayenne, paprika, sugar, and 1/2 teaspoon of the salt in a large bowl, stirring well to coat chicken.
Combine ginger ale, pineapple preserves, pineapple juice, lime juice, and remaining 1/2 teaspoon salt in a small saucepan.
Preheat grill to medium-high (400°F to 450°F). Place saucepan on the grill, and bring to a boil. Cook, stirring often, until reduced by half, about 10 minutes. Remove from grill; reserving half of sauce for serving.
Coat grill rack with cooking spray. Place chicken on rack, and grill, turning often, until slightly charred and cooked through, brushing often with pineapple sauce, about 15 minutes. Remove from grill, toss with reserved sauce. Serve immediately.