• In a mixing bowl combine the marinade ingredients and whisk to combine set and set aside.
• Place the chicken breasts in the Ziploc bag and pour the marinade over the chicken. Remove the excess air and refrigerate. Allow to marinate for at least an hour but no more than 4.
• Preheat the grill to 500°F or 260°C.
• While the grill is heating remove the skin from the pineapple and slice into roughly ¼ inch thick rounds.
• Spray or brush the grill with oil and add the chicken thighs and the pineapple. Make sure the pineapple is not over direct heat. Grill the chicken for 5-6 minutes on each side to make sure they are cooked through.
• Serve brush with the glaze if desired. Top with sliced green onion.

Making the glaze

• In a saucepan heat the marinade and bring to a boil. Reduce by ⅔ and allow to cool. Brush on the cooked chicken.