Defrost chicken if needed. Pound thin using a meat mallet and slice in half.

Mix marinade ingredients in a gallon sized ziplock bag. Close the bag, shake it all up and use your hands to squish it to combine the ingredients. It's a very scientific process. {Not.}

Set aside about 3 TBSP of the marinade for the pineapple. If you're grilling veggies as well, I suggest doubling the marinade to have enough for those to soak separately from the chicken. Try zucchini, mushrooms, bell pepper and red onion.

Add the chicken to the ziplock bag and once again , mix it around. Let the chicken marinate for about 6-8 hours in the fridge. Each time you open the fridge, pick it up and mix the marinade and chicken around again.

To cut a fresh pineapple, I first slice off both the top and bottom parts. Standing the pineapple up on one of the ends, go around the outside and slice off the prickly exterior. Going from top to bottom, slice the pineapple in half, then lay it down on the cutting board. Slice each half in half again, then cut those quarters in half length-wise. Take each spear and slice the tough section of core off. Done!

Grill until juice from chicken runs clear. Pineapple should be on the grill for about 5-7 minutes, depending on the thickness of your spears. Brush the marinate on at about minutes 3 and 6. Enjoy!