In a small bowl, whisk together sweet chili sauce, pineapple juice, and honey.

Reserve ¼ cup of the sauce for basting. Pour the remaining sauce over the chicken in a large bag or bowl. Marinate for 30 minutes to 1 hour in the refrigerator.

Preheat the grill to medium-high heat. Remove chicken from the marinade and discard used marinade.

Grill chicken for about 5 minutes per side or until the internal temperature reaches 165°F.

Brush both sides with the reserved sauce and cook for an additional 1 minute per side, letting the glaze caramelize.

Remove from grill, let rest for 3–5 minutes, and serve with your favorite sides.