Puree pineapple, jalapeño, and garlic in a blender until almost smooth. Pour pineapple puree into a large glass baking dish. Add orange juice, lime juice, soy sauce, chopped cilantro, chopped 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 often.