In a bowl, combine all the ingredients except the chicken. Stir until well combined and season to taste.
1 cup fresh pineapple juice, ¼ cup coconut aminos, 2 tbsp. raw honey, ¼ cup of homemade ketchup, ¼ cup chicken stock, 2 tsp. fresh ginger, 1 garlic clove, Sea salt and freshly ground black pepper
Marinate the chicken with ¾ of the pineapple sauce for 2 to 4 hours in the refrigerator.
2 lb. boneless
Preheat the grill to medium-high heat.
Grill chicken on the preheated grill, 4 to 5 minutes per side, basting with the remaining sauce.
Optional: serve chicken topped with green onions and grilled pineapple slices.