In a blender, add liquid aminos, date syrup, tomato paste, garlic powder, chili powder, paprika, and a littler bit of water.

Blend until smooth and place aside.

Cut excess fat off chicken breasts and place chicken breasts in a bowl while throwing away the excess fat.

Cut each chicken breast in half and place back in the bowl.

Pour glaze that's in the blender over chicken and toss until completely covered but be sure to leave some glaze for later.

Cover bowl and place chicken in fridge for at least 1 hour but I usually try to marinade over night.

Preheat grill to 500º F.

Cut pineapple into tubes by removing outside and inside.

Add pineapple and marinated chicken to grill.

Only grill pineapple for less than 4 minutes and remove.

Grill chicken for around 10-15 minutes or until cooked through and not pink.

Once done, use some of the extra glaze to pour over the pineapple and chicken.

Evenly divide chicken and pineapple into 8 servings to come as close as possible to the given macros.