8large skinless, boneless organic chicken breast halves
fresh cilantro sprigs
fresh basil sprigs
Puree pineapple, jalapeño, and garlic in a blender until almost smooth. Pour pineapple puree into 13x9x2 inch glass dish. Add orange juice, lime juice, soy sauce, cilantro, basil, black pepper, orange peel, and lime peel to puree. Stir to combine. Add chicken to marinade and turn to coat. Cover and refrigerate for at least 4 hours, turning frequently.
Remove chicken from marinade. Using a rubber spatula, lightly scrape excess marinade from chicken. Strain marinade into medium saucepan. Transfer 1/3 cup marinade to small bowl; whisk in honey. Boil remaining marinade until reduced to 1 1/2 cups sauce, about 15 minutes. Whisk in butter. Season sauce to taste with salt and pepper.
Heat the grill to medium-high and brush with oil. Grill chicken until cooked through, turning and basting often with reserved honey marinade, about 10 minutes.
Transfer the chicken to a platter. Garnish with cilantro and basil sprigs. Serve, passing sauce separately.