1. Slice chicken breasts in half, making 8 pieces.
2. Drain pineapple juice from the canned pineapple.
3. Marinate chicken in the drained pineapple juice while you prepare the sauce.
4. Place the canned pineapple slices in the blender (or Vita-mix) along with the ginger, paprika, cayenne, coconut milk, and (optional) honey.  Blend until silky smooth.
5. Add a dollop of the sauce to the chicken to get all the flavors marinating.
6. Prepare the fresh pineapple by removing the rind (but do not remove the core—this helps the pineapple hold together on the grill), then slice into 8 even discs.
7. Heat up the grill to about 400°F.
8. Place chicken and pineapple slices separately on the grill.
9. Add a spoonful of sauce and spread it on top of each chicken (you don’t need too much here yet, as you’ll lose some when flipping the chicken).
10. After about 8 minutes, or when the chicken are starting to firm up, carefully flip each piece of chicken and pineapple.
11. Distribute more sauce liberally across all of the chicken, reserving some for later.
12. When the pineapple slices have a nice browning on both sides, remove and set aside.
13. After about another 6 minutes, or when the chicken reaches an internal temperature of 165°F, remove each piece.
14. Prior to serving, place each chicken piece on a pineapple slice, and top with a dollop of the remaining sauce.

Note: Make sure to not contaminate the sauce with raw chicken, so it can be added after the chicken comes off the grill!