Add coffee, brown sugar, Worcestershire sauce, Italian seasonings, paprika, garlic and salt to a small saucepan.

Bring to a boil, lower to simmer and cook 5 minutes.

Set aside to cool or place in freezer for about 15 minutes.

Add chicken to a bowl and pour marinade over the top. Stir well until evenly coated. Cover and refrigerate at least one hour our up to 12 hours.

To Grill chicken: Prepare grill to a 300° fire with hickory or oak for smoke flavor.

Place chicken over fire and cook 2 minutes, turn to sear the other side about 2 minutes.

Move chicken to indirect heat and cook for 12-15 minutes or until internal temperature reaches 165°.

Add pineapple to indirect heat for 5-7 minutes, turning once just until pineapple starts to caramelize.

Allow chicken to rest 5 minutes before serving.

Serve chicken with grilled pineapple.