|1/4 cup||extra-virgin olive oil|
|1||small onion, finely chopped|
|1 clove||garlic, finely chopped|
|2 teaspoons||hot pepper sauces|
|1/2 teaspoon||chili powder|
|1 teaspoon||lemon juice|
|8||skinless, boneless chicken breasts (about 4 pounds)|
|1||pineapple peeled, cored and cut into 8 thick rings|
In a small saucepan, heat 1 tablespoon olive oil over medium heat. Add the onion and garlic and cook, stirring, until translucent and beginning to brown, 6 to 8 minutes. Add the honey, hot pepper sauce and chili powder and simmer for 1 minute. Remove from the heat, stir in the lemon juice and set aside.
Preheat a grill or large grill pan to medium-high. Rub the chicken with the remaining 3 tablespoons olive oil and season with salt. Grill until well marked, about 7 minutes. Flip and cook until the bottoms are well marked and the chicken is cooked through, another 2 minutes. Transfer to a plate and brush with the reserved honey glaze. Cover with foil and let rest for 5 minutes.
Meanwhile, grill the pineapple until well marked on one side, about 4 minutes, then flip and cook for another 2 minutes. Serve with the chicken.