In a medium bowl, whisk together the brown sugar, soy sauce, garlic, ginger, lime juice, and olive oil until the sugar fully dissolves and the marinade looks glossy.

Pat the chicken dry with paper towels and season lightly with salt and pepper. Add chicken to the marinade and turn to coat evenly. Marinate for at least 30 minutes at room temperature or up to 2 hours in the refrigerator.

To bake: Preheat oven to 375 degrees F. Place chicken in a single layer in a baking dish. Pour remaining marinade and pineapple chunks over the top. Bake for 25 to 30 minutes until the internal temperature reaches 165 degrees F.

To grill: Preheat grill to medium-high and lightly oil the grates. Cook chicken 6 to 8 minutes per side, basting once after flipping. Add pineapple to the grill during the last 4 minutes.

To slow cook: Place chicken and pineapple in the slow cooker, pour marinade over everything, and cook on low for 4 to 5 hours until tender.

Rest the chicken for 5 minutes before slicing. Spoon pan sauce over each piece and garnish with fresh cilantro. Serve with steamed rice or grilled vegetables.