For the Peanut Sauce:
Combine the sauce ingredients in a 1 quart jar with a tight fitting lid. Shake well.
For the Chicken:
Rinse the chicken thighs and pat dry. Transfer the meat into a large ziplock bag and pour 3/4 - 1 cup of the peanut sauce over the meat. Reserve the remainder of the sauce for dipping or dressing at the table.
Squeeze the air out of the bag and seal it. Place the meat in the refrigerator and allow to marinate 1-3 hours.
For the Pineapple:
While the meat is marinating, prep the pineapple. Cut off the top and bottom, then set the pineapple upright and slice away the skin. Then, using a thin, sharp paring knife, cut away the prickly eyes. From here it is grillers choice - you can slice the pineapple into wedges or rounds, with or without the core. I like to do six thick slices and leave the core in for sturdier pieces and then remove the core after grilling as it is going on the plate.
Preheat the grill to high heat and lightly oil the grate. Brush each piece of pineapple lightly with oil and grill each side 3-4 min. Once removed from grill, sprinkle pineapple with Aleppo and Pacific flake sea salt.
Lower the heat to medium-high heat for the chicken. Grill about 20 minutes, until each piece is cooked through.
For Serving:
Slice the chicken into strips and drizzle with additional peanut sauce. Serve over crisp greens alongside grilled pineapple with extra lime wedges on the side.
