Dice the pineapple, red onion, bell pepper, jalapeno, cilantro and grape tomatoes then add to a bowl, squeeze in the juice from one of the lime wedges and gently stir to combine. Season with salt and pepper to taste then cover and refrigerate while you make the chicken.
Slice or pound the chicken to an even thickness.
Whisk the pineapple juice, soy sauce, olive oil, garlic, remaining lime juice, chili powder, cayenne pepper and honey together, then RESERVE ¼ cup of this marinade.
Add the marinade and chicken to a zip top bag then refrigerate until ready to cook (30 minutes up to 3-4 hours).
SKILLET METHOD: Add 1 - 1 1/2 tablespoons of olive oil to a large skillet over medium to medium-high heat (enough to thinly coat the bottom of the skillet).
Shake off any excess marinade from the chicken, season it with salt and pepper and add to the skillet searing on both side.
Lower the heat to medium/medium-low then pour the reserved marinade (now your basting sauce) into the skillet around the chicken.
Baste the chicken with the marinade using a brush or spoon and continue cooking the chicken until it’s cooked through (165° – about 8-10 minutes). As the chicken cooks the sauce will turn into a thickened glaze.
Add the reserved marinade to a saucepan on the stove then simmer 5-7 minutes or until the sauce thickens and becomes a glaze.
Remove the chicken from the marinade shaking off any excess then grill over medium-high heat about 6 minutes per side or until cooked through (165 degrees) brushing on the glaze as the chicken cooks.
Serve with the pineapple salsa, a side of rice or baked potato OR slice and add to tortillas topped with pineapple salsa for TACOS!