• Place all ingredients except the chicken in a blender and liquify until smooth.
  
• Marinate the chicken pieces in the fridge for at least 4 hours.
  

For the most flavorful results, follow these steps:

• Blend all the ingredients except the pineapple and marinate the chicken in this mixture overnight.
  
• Four hours before grilling, blend the marinade with the pineapple until smooth.
• Add this pineapple-infused marinade back to the chicken and let it marinate for an additional four hours.

Grilling Chicken

• For gas grills, turn one set of burners to high and the other set to low. The high-heat zone is perfect for charring and crisping the skin for that delicious golden brown finish, while the low-heat zone ensures the chicken cooks through without burning. 
  
• Cover the grill with the lid vents open and preheat for about 15 minutes until it reaches approximately 500°F.
• Place the chicken skin-side up on the cooler side of the grill. Arrange the thighs and drumsticks closer to the heat source, while keeping the wings and breasts further away, as they cook faster and can dry out or burn easily. Close the lid and cook for about 15 minutes.
• Check the chicken occasionally. If it starts to burn on the outside before cooking through, move it to the cooler zone.
  
• Before flipping, brush some marinade onto the chicken with a cooking brush. Then, flip the chicken using tongs. 
• Cover and cook for another 15 minutes or until an instant-read thermometer inserted into the center of a chicken breast (without touching the bone) reads 150°F.