In a medium bowl, combine ¼ cup of brown sugar, ¼ cup of soy sauce, 2 minced garlic cloves, 1 tablespoon of grated ginger, 2 tablespoons of lime juice, and 2 tablespoons of olive oil. Whisk until smooth. Place the chicken breasts or thighs in a resealable bag or shallow dish, pouring the marinade over the top. Ensure the chicken is well coated, then refrigerate for at least 30 minutes, up to 2 hours for deeper flavor.

Preheat your oven to 400°F (200°C) if you choose to bake, or heat your grill to medium-high if grilling. For slow cooking, plug in your slow cooker and prepare to set it on low once you add the chicken.

If grilling, place the marinated chicken on the grill and cook for 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C) and the outside has grill marks. For baking, transfer the chicken to the preheated dish and bake for 25-30 minutes, basting occasionally with leftover marinade. For slow cooking, add the marinated chicken to the slow cooker, cooking on low for 4-6 hours until tender.

Once the chicken is cooked to your desired doneness, check the flavors of your brown sugar pineapple chicken. Add more lime juice or soy sauce to enhance the flavor.

Carefully plate your fragrant chicken, then drizzle any remaining sauce over the top and sprinkle freshly chopped cilantro as a garnish. Serve with rice, quinoa, or a salad.