Time does not include marinating time as it may vary per person. I also have given 2 ways to make this: baking using bone in chicken thighs and for grilling boneless chicken breasts. TIme reflects baking version. Please note cooking times do vary and grilling chicken breasts takes less time.
1. You will need 3 cups of pineapple chunks for baking with chicken and 1 cup for marinade. If using canned you will need 4 cups total. Cut off top and bottom of pineapple, and cut/remove outer skin. Cut fresh pineapple in half vertically and cut out core. slice one half into 1-inch thick pieces. Again you will need 3 cups of pineapple chunks for baking with chicken and 1 cup for marinade. Slice the other pineapple half into 3/4” thick crescent shape slices, sprinkle with brown sugar and grill for 4 minutes on each side.
2. Of course you can alter the number of peppers for your desired heat. Just use gloves when slicing and wash hands after. The Scotch Bonnet pepper is HOT.
3. An inserted meat thermometer should read 165°F when chicken is done.
4. Turn each piece every 2 minutes slightly 45° to get cross grill marks. Completely optional.