The caramelized sweetness of grill-roasted pineapple cools the heat of the chiles—in both the spicy sauce brushed on the chicken and in the salsa. Serve with a salad of crisp jicama, radishes, and fresh watercress.
Heat grill to medium-high heat. Brush chicken with some of the garlic chili paste; place on grill. Arrange pineapple slices alongside chicken. Cover and cook about 15 minutes, turning once and brushing chicken with sauce once more, until chicken is no longer pink in center and pineapple is browned. Cook to internal temp of 165°F.
Remove chicken and pineapple from grill. Finely chop pineapple; mix with remaining salsa ingredients. Serve with chicken.
Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking. If substituting fresh whole boneless skinless chicken breasts, cut the whole breast in half before preparing.