Start by mincing your garlic cloves fresh—this makes a noticeable difference in flavor compared to pre-minced garlic. Cut the chicken breast into 1-inch chunks and the pineapple into 1-inch pieces; matching sizes ensures they cook at the same rate and look appealing when plated. In a bowl, whisk together the BBQ sauce, pineapple juice, soy sauce, minced garlic, ginger, hot sauce, lime juice, and sesame oil until well combined. This marinade will infuse the chicken with complex sweet, salty, and tangy flavors.

Add the chicken chunks to the marinade bowl and stir to coat all pieces evenly. Let the chicken marinate for 30 minutes at room temperature—this allows the flavors to penetrate the meat without cooking it prematurely. I like to give it a gentle stir halfway through to ensure even flavor distribution, though it's not essential.

While the chicken marinates, preheat your grill to medium-high heat (around 400°F). Pour the remaining marinade into a small saucepan and set it aside—you'll boil this down into a glaze. Using a slotted spoon or tongs, remove the chicken pieces from the marinade and set them aside on a plate, allowing excess liquid to drip back into the bowl. Pat the pineapple pieces dry with a paper towel and lightly brush or spray them with a neutral oil to prevent sticking and help them caramelize on the grill.

Place the chicken chunks and pineapple pieces on the preheated grill, arranging them so they have direct contact with the grates for nice char marks. Grill for 4-5 minutes per side without moving them too frequently—this creates a caramelized exterior and locks in juices. The chicken should reach an internal temperature of 165°F, and the pineapple should develop golden-brown spots. While grilling, bring the reserved marinade in the saucepan to a boil over medium heat and let it simmer for 4-5 minutes to reduce and concentrate the flavors into a glaze.

Transfer the grilled chicken and pineapple to a serving platter or individual plates. Pour the reduced glaze from the saucepan over the top, allowing it to coat the chicken and pineapple generously. The heat from the just-grilled proteins will warm the glaze perfectly, creating a beautiful finished dish with concentrated tropical and savory flavors.