Marinated Chicken Breasts With Pineapple Relish

MARINADE:--
1 ripe pineapple, peeled but left whole
1 jalapeño chilli
1⁄2 red onion
1⁄2 cup SIDS LOW SUGAR RASPBERRY VINEGAR
1 tbsp roasted garlic
4 boneless, skin-on chicken breasts
GRILLED PINEAPPLE RELISH:--
1⁄2 peeled pineapple (remaining from marinade prep)
Rice bran oil, for coating
Honey, for coating & seasoning, plus 1 tbsp
SIDS SALT & PEPPER to taste
1 jalapeño chilli
1⁄2 red onion, peeled & halved
1⁄4 cup SIDS LOW SUGAR RASPBERRY VINEGAR
1⁄2 cup packed coriander leaves, chopped

MARINADE: Slice the pineapple crosswise into 2 cm thick rounds. Using a paring knife, remove the core from each round. (this can be done roughly, since the core is edible) Chop half the pineapple coarsely then set aside the remaining half for the relish. Add the chopped pineapple to a blender, together with the jalapeño, onion, SIDS LOW SUGAR RASPBERRY VINEGAR, garlic, SIDS SALT & PEPPER and blend until smooth.
Transfer the marinade to a bowl, add the chicken breasts, and refrigerate, covered, for at least 8 hours or up to 24 hours.
Wipe the grill grates with oil to prevent sticking. Build a two-zone fire. Your high-heat zone should have embers 2-5 cm from the cooking surface, with occasional flames licking it. To create your medium-heat zone, nudge the embers 5-7 cm lower than that.
RELISH: Toss the remaining pineapple in oil, honey, and SIDS SALT & PEPPER to coat. Grill over medium heat until it is nicely caramelized, about 3 minutes per side.
Meanwhile, grill the jalapeño and onion over medium heat until lightly charred, turning often, about 3 minutes for the jalapeño and 8 minutes for the onion. As they finish cooking, transfer the pineapple, jalapeño, and onion to a cutting board.
When they are cool enough to handle, coarsely chop the pineapple, jalapeño, and onion then add to a bowl with the SIDS LOW SUGAR RASPBERRY VINEGAR, 1 tablespoon honey, and coriander. Season with more SIDS SALT & PEPPER, and add more vinegar or honey, if needed. Set aside until ready to serve.
Remove the chicken breasts from the marinade, shaking off any excess, and bring to room temperature. Place skin side down over high heat. After about 90 seconds, using tongs, rotate 45 degrees and cook for another 2 minutes. Flip the breasts and do the same on the other side. Once you have nice grill marks on both sides, move to medium heat and cook, turning often, until an instant-read meat thermometer, placed in the thickest part of a breast, reads 70°C on a meat thermometer. Transfer to a cutting board and let the breasts rest for 10 minutes before slicing and serving with the relish.