Instructions:
- Prepare the Marinade: In a bowl, whisk together the pineapple juice, honey, soy sauce, vinegar, grated ginger, minced garlic, red pepper flakes, and black pepper until thoroughly combined.
- Marinate the Chicken: Place the chicken pieces in a large bowl or zip-top bag. Pour about 3/4 of the marinade mixture over the chicken (reserve the remaining 1/4 for basting/serving). Ensure the chicken is fully coated. Refrigerate for at least 30 minutes, up to 4 hours. Do not marinate longer than 4 hours due to the acidity.
- Prepare the Grill: Preheat the grill to a medium-high heat (around 375°F to 400°F / 190°C to 200°C). Clean and lightly oil the grates to prevent sticking.
- Sear the Chicken: Remove the chicken from the marinade, letting excess drip off (discard the used marinade). Place chicken on the hot grates. Grill for 5–7 minutes per side.
- Grill Pineapple: In the last 5 minutes of cooking the chicken, place the pineapple slices/chunks directly on the grill grates. Grill until lightly charred and softened, flipping once.
- Baste and Finish: During the last 3 minutes of cooking the chicken, use the reserved (fresh, unused) marinade to baste the chicken pieces generously. Continue cooking until the internal temperature reaches 165°F (74°C).
- Rest and Serve: Remove chicken and pineapple from the grill. Let the chicken rest for 5 minutes before slicing (if desired). Garnish with fresh herbs and serve immediately alongside the grilled pineapple and a wedge of lime.