• rinse chicken and pat dry, and slice lengthwise to make a thinner chicken breast.
• In a large bowl, combine all ingredients except for the chicken, and mix well.
• remove about a 1/2 cup of the sauce (if grilling) and set aside for basting.
• combine the remaining sauce and chicken breast in storage bowl with lid or zipper bag to marinade for a minimum of 4 hours or over night. See notes*

On The Grill

• heat grill to medium high heat. About 400℉, and lightly brush grates with avocado oil.
• place the chicken on heated grill, cook about 10 minutes each side until internal temperature is at least 165℉. Discard the sauce that the chicken was in.
• when chicken is about half done, add the pineapple rings to the grill, and cook until rings are golden brown.
• just before pulling off the grill, use the sauce that was set aside, and baste the chicken on both sides.
• remove from the grill and serve while still warm

For Baking

• Marinate as directed above. Preheat oven to 375℉
• dump chicken and all sauce into baking dish(s), and add pineapple slices to the top.
• place on middle rack of oven with a cookie sheet underneath to catch any bubbling over.
• Bake for 35-40 minutes, or until the top is golden brown and the chicken reads 165℉