Trim any extra fat and skin from the chicken. Then, place the pieces of chicken side-by-side on a foil-lined, rimmed tray (if you’ll be cooking the chicken fairly quickly), or in a glass casserole dish with a cover (if you’re preparing it ahead of time and plan to refrigerate it for a few hours).

Lightly season the chicken with salt and pepper, then spread sweet chili sauce over the top of each piece with the back of a spoon or a basting brush. Turn each piece over and repeat. Sprinkle red pepper flakes on the skin side of the chicken (optional, but really good if you want to add a little heat).

Drain the pineapple slices (reserve the juice for marinades or cocktails), and lay them on a plate. Brush lightly with olive oil, and then pan seer, broil or grill for just a couple of minutes on each side so the slices caramelize and brown a bit, but remain juicy. Set aside, covered, until chicken is cooked.

Grill or bake/broil chicken – turning half way through the cooking process – until chicken juices are clear and an internal temperature of 165°F is reached. This should take between 25 and 35 minutes, depending on the intensity of your grill or oven.

Cover and rest the chicken for about 10 minutes. Place a pineapple slice and garnish (thinly sliced scallions, chives, parsley, cilantro, sesame seeds and/or crushed red pepper flakes) on each piece of chicken. Serve with extra chili sauce and enjoy immediately.