Instructions:
- Prepare the Marinade: In a bowl, whisk together the pineapple juice, honey, soy sauce, apple cider vinegar, grated ginger, minced garlic, smoked paprika, and black pepper until fully emulsified.
- Marinate the Chicken: Place the chicken breasts into a large Ziploc-style freezer bag or shallow glass dish. Pour approximately 3/4 of the marinade mixture over the chicken, ensuring it is well coated. Reserve the remaining 1/4 of the marinade—this will become the finishing glaze.
- Chill: Seal the bag or cover the dish and refrigerate for a minimum of 2 hours, or preferably 4–8 hours.
- Prepare the Glaze & Grill: About 30 minutes before cooking, set aside the reserved marinade. Pour the reserved marinade into a small saucepan. Bring to a rolling boil over medium heat for 1 minute to kill any bacteria from the raw chicken contact. Remove from heat and set aside. If using a grill, preheat to medium-high heat (around 375°F / 190°C).
- Grill Chicken: Lightly oil the grill grates. Remove chicken from the initial marinade (discard the used marinade). Grill the chicken over direct heat for 6–8 minutes per side, until nearly cooked through (about 155°F / 68°C internal temperature).
- Grill Pineapple: While the chicken rests briefly, grill the pineapple pieces directly over heat for 2–3 minutes per side until nicely caramelized. Set aside.
- Glaze and Finish: During the final 2 minutes of grilling, use a clean brush to generously coat the chicken on both sides with the boiled finishing glaze. Continue cooking until the internal temperature reaches 165°F (74°C).
- Rest and Serve: Remove chicken and pineapple to a clean platter. Let the chicken rest for 5 minutes before serving. Garnish with fresh herbs and serve immediately with a lime wedge.