Trim the chicken breasts of fat and then slice large breasts evenly in half, widthwise. Using a meat mallet or the bottom of your fry pan, pound breasts to even thickness (you don't want the meat super-flat, just even in thickness). Place the prepared chicken in a large sealable plastic bag and set aside.
In a small bowl, whisk together 1/4 cup olive oil, 1 teaspoon lime zest, 1/4 cup freshly squeezed lime juice, minced garlic, honey, cumin, coriander, and salt and pepper (I use about 1/2 teaspoon of each; add to your preference). Once the mixture is well combined, remove 3 tablespoons of the mixture and reserve for later.
Add the rest of the marinade to the bag with the chicken. Seal the bag and then knead with your hands to ensure all of the chicken is well coated. Place in the fridge and marinate for at least 30 minutes and preferably 2-3 hours. Don't marinate longer than 6 hours. (Acid from lime begins to "cook" the chicken.)
Preheat a grill or grill pan to medium-high heat (about 400 degrees F.). Generously oil the grill (I drench a roll-up paper towel in vegetable oil and, holding it with tongs, rub it over the grill grates. Don't skip this step.) Start by grilling the pineapple (See Note 1) so you can work on the salsa while the chicken cooks. Rub about 1-2 teaspoons vegetable oil over all sides of the pineapple. Cook for about 2-3 minutes per side or until lightly charred (or grilled to your liking). Remove to a plate to allow to slightly cool before dicing.
Remove chicken from marinade and discard any remaining marinade. Grill the chicken, turning halfway through grilling, about 4-6 minutes per side (until the thickest part of the chicken registers 165 degrees F and juices run clear). Baste the chicken with the reserved marinade as you grill and after flipping. Transfer the chicken to a plate and cover with foil, so the juices can re-distribute. Slice thinly or chop into bite-sized pieces.
While the chicken cooks, prepare the salsa. Dice the pineapple, cilantro, jalapeno, and red onion. Toss everything together in a large bowl with the freshly squeezed lime juice, cumin, and salt and pepper to taste. I add about 1/4 teaspoon of salt and 1/8 teaspoon pepper, but add to preference. Gently toss together, taste, and then adjust seasoning if needed. Serve spooned generously over the grilled chicken.
We like to serve Pineapple Chicken with coconut rice or cilantro-lime rice. If you'd like those recipes, check for the links to those recipes right above this recipe card!