Use a meat tenderizer, or fork pierce the chicken several times to help marinade infuse the chicken. Pound the chicken so that it is uniform thickness. Cut large breasts in half to facilitate quicker and more thorough cooking.

In a bowl mix together the 1/2 cup brown sugar, ketchup, soy sauce, chicken broth, ginger, garlic and pepper.

Dip each piece of chicken in the marinade to cover well before placing it in a gallon size zippy bag. Repeat for each piece of chicken. Pour any remaining marinade into the bag.

Seal the bag and place it on a plate in the refrigerator 6-24 hours.

Oil the grill (use olive oil on a paper towel) and heat to medium high.

Place chicken on grill and cook for 4-5 minutes per side.

While the chicken is cooking, pour any remaining marinade in a small pan and bring to a rolling boil for at least 2 minutes.

When you turn over the chicken, baste it with the boiled marinade so that you get a nice glaze on the chicken.

Oil the grill again.

In a zippy bag mix together the brown sugar and cinnamon.

Place 2 slices of pineapple in the bag at a time and dredge in the sugar mixture. Then place them on a plate and repeat with the rest of the pineapple.

Grill the pineapple slices over medium-high heat for 3-5 minutes per side.