Place all ingredients (minus chicken) in a saucepan and bring to a simmer. Simmer for 5 to 8 minutes to create a syrupy consistency. Remove from heat and cool. Once cool, pour half of sauce into large zipper-style plastic bag; place the chicken in the bag and seal. Let marinate for 2 to 3 hours in refrigerator (not overnight). Reserve unused portion for basting and dipping; discard portion used for marinating chicken.

Heat grill. Clean with wire brush and brush grate with vegetable oil. Place chicken on hot grill and cook 6 minutes per side, basting frequently with reserved sauce. (Sear nicely on a hot area of the grill for about 2 minutes on each side, then move to a cooler spot on the grill to finish cooking, about 13 to 15 minutes.

Serve with fresh pineapple rings, drizzled with olive oil and sprinkled with cayanne pepper -- grilled around 3 to 5 minutes per side.