In a large mixing bowl, whisk together brown sugar, soy sauce, minced garlic, grated ginger, lime juice, and olive oil until well combined. Place boneless chicken breasts or thighs into the marinade, ensuring they are thoroughly coated. Cover the bowl with plastic wrap and let the chicken marinate for at least 30 minutes at room temperature, or refrigerate for up to 2 hours for maximum flavor infusion.

Preheat your oven to 375°F (190°C) if you choose to bake the chicken. For grilling, heat your grill to medium-high heat. Ensure your grill grates are clean and greased to prevent sticking. If using a slow cooker, prepare it by lightly greasing the insert with olive oil.

If baking, place the marinated chicken in a single layer in a baking dish, pouring any remaining marinade over the top. Bake in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (75°C) and juices run clear.

During the last 10 minutes of cooking, add your pineapple chunks to the chicken, allowing them to soak up the glaze.

Taste the glaze after cooking and adjust flavors as needed, adding lime juice for brightness or chili flakes for heat.

Carefully transfer the cooked chicken and pineapple to a serving platter and garnish with freshly chopped cilantro. Serve with jasmine or coconut rice.