1/4 cup olive oil
1 small onion, finely chopped
1 clove garlic, finely chopped
1/2 cup honey
2 tsp hot pepper sauce
1/2 tsp chili powder
1 tsp lemon juice
8 skinless, boneless chicken breasts (about 4 pounds)
1 pineapple–peeled, cored, & cut into thick rings
1. In a small saucepan, heat 1 Tbls olive oil over medium heat. Add the onion & garlic & cook, stirring, until translucent and beginning to brown, 6-8 minutes. Add the honey, hot pepper sauce, and chili powder and simmer for 1 minute. Remove from the heat, stir in the lemon juice and set aside.
2. Preheat a grill or large grill pan to medium-high. Rub the chicken with the remaining 3 Tbls olive oil and season with salt. Grill until well marked and the chicken is cooked through, another 2 minutes. Transfer to a plate and brush with the reserved honey glaze. Cover with foil and let rest for 5 minutes.
3. Meanwhile, grill the pineapple until well marked on one side, about 4 minutes, then flip and cook for another 2 minutes. Serve with the chicken.