In a large mixing bowl, combine brown sugar, soy sauce, minced garlic, grated ginger, lime juice, and olive oil. Whisk until the brown sugar dissolves. Add the chicken, cover, and refrigerate for at least 30 minutes, up to 2 hours.

Preheat your grill to medium-high heat, oven to 375°F (190°C), or slow cooker on low.

For grilling, cook chicken 6-8 minutes per side until it reaches 165°F (75°C). For baking, about 30 minutes. For slow cooking, cook on low for 4-6 hours or high for 2-3 hours.

Prepare pineapple chunks by peeling and cutting them if fresh, or drain well if canned. Set aside.

Add pineapple chunks during the last 5 minutes of cooking when grilling or baking, and for the last hour in slow cooking.

Once cooked, let chicken rest. Serve over rice or quinoa topped with pineapple and garnish with cilantro.