image source http://www.azcentral.com/i/sized/8/7/7/e298/j350/PHP46CCD0CA37778.jpg

Ingredients

• 8 skinless, boneless chicken breast halves  
• 1 (20 oz) can pineapple slices, drain juice into separate container
• 1/4 medium size Red or Sweet Maui onion thinly sliced
• 2 large garlic cloves crushed
• 1/2 tsp. fresh peeled ginger minced
• 2 tsp sea salt
• 1 tsp cracked pepper
• 3/4 cup honey
• 1/2 cup olive oil
• 3/4 cup soy sauce 
• Juice of one whole lemon juice and zest  

Method

 MARINADE 24 HOURS IN ADVANCE

1. Blend pineapple juice, honey, lemon juice and zest, soy sauce, oil, salt, pepper, ginger and garlic in blender.
2. Combine marinade, chicken, onions, and pineapple in a large Ziploc bag.  Place Pineapple at bottom of bag to avoid crushing.
3. Allow to marinate for 24 hours

PROCESS

1. Cover grill with foil (do not poke holes). Dredge olive oil over grill. Place chicken, onions and pineapple on grill, turning chicken about every five to six minutes. Watch that the pineapple and onions don’t char and remove them when they appear caramelized.  Remove chicken when center is no longer pink or when juices run clear.