Soak dates in warm water, as noted to soften.
To make the marinade, place all of the ingredients in a blender or food processor and run continuously to combine all the ingredients until smooth. Stop to scrape sides down as needed and restart.
Place chicken in a shallow bowl or dish and pour the marinade over. Toss to coat. Cover and refrigerate for at least 30 minutes or up to 24 hours.
When you are about ready to grill, cut pineapple into rounds, as noted, cut out the tight inner core from the shells and set aside.
Heat your grill to high heat (about 500° F). Add the chicken and pineapple to grill and cook, flipping once and basting the chicken with any remaining marinade until cooked through, about 5-6 minutes on each side depending on the size of the chicken. Remove pineapple when it is grilled to your liking (we grilled it just 3-4 minutes per side).
Serve chicken and pineapple with your desired side, over rice, or greens (or greens and rice). Enjoy.