In a small bowl, mix together all ingredients for marinade and pour into a gallon-sized resealable bag.
Trim chicken breasts and add to marinade. Seal and refrigerate for at least 30 minutes or up to 4 hours.
Preheat grill to medium-high then turn off burners on one side of grill. If using charcoal, move all of the coals to one side of the grill. Oil the grates that are not directly over the flame or coals below.
Remove chicken breasts from marinade and place on oiled section of grill. Cook over indirect heat for approximately 3–4 minutes per side or until internal temperature registers 165 degrees in the thickest part of the breast.
Remove chicken from grill and allow it to rest 5 minutes before serving. Garnish with grilled pineapple, if desired.
Pound chicken breasts with a meat mallet or rolling pin before marinating. They’ll cook evenly and more quickly.