Make the marinade. Whisk the juice, ketchup, soy sauce, brown sugar, garlic, and ginger.
Put the chicken in a large plastic bag, and pour the marinade over the chicken. Refridgerate for 2 - 8 hours.
Light grill.
Place chicken on grill, around but not over the flame. After 3 minutes, rotate the chicken. After 3 more mintues, flip the chicken. Rotate after 3 more minutes. Brush chicken with marinade periodically.
When chicken is done, grill the pineapple. Brush marinade on pineapple immediately after putting on grill. Flip after 2 minutes, then cook for 2 more minutes.
Serve with sliced pineapple, pineapple salsa, and coconut rice.