Season the Chicken: Pat chicken dry and rub evenly with Dangold Sweet & Smoky Chipotle Seasoning. Cover and let marinate for 30 minutes in the refrigerator.
Make the Glaze: In a small saucepan, combine pineapple juice, ketchup, honey, apple cider vinegar, olive oil, and soy sauce. Simmer over medium heat for 5 – 7 minutes until slightly thickened.
Preheat the Grill: Heat grill to medium high. Oil the grates lightly to prevent sticking.
Grill the Chicken: Place chicken on the grill and cook for 6 – 8 minutes per side, or until the internal temperature reaches 165°F (74°C).
Glaze & Finish: During the last 3 – 4 minutes of cooking, brush the chicken generously with the pineapple-chipotle glaze, turning once more for even coating.
Serve: Transfer to a platter, drizzle with extra glaze, and garnish with fresh herbs if desired. Serve hot with summer sides like corn on the cob or grilled vegetables.