Peel the pineapple and slice into rings. Use a biscuit cutter to cut out the core of each ring.
Reserve 8 rings. Throw the rest into a food processor or blender and blend until liquified. Press the pulpy juice through a fine mesh sieve.
MIx the BBQ sauce, pineapple juice, soy sauce and garlic. Store in a plastic container in a cooler until use.
Cook Time!
Chop up the pepper, zucchini and onion into chunks.
Spread out over a large tinfoil grill sheet. Drizzle with olive oil, soy sauce and seasonings.
Reserve 1/4 c of prepared BBQ sauce for after cooking. Brush chicken with the remainder of the BBQ sauce.
Place chicken skin side down and pineapple rings on a grill over the fire.
Once the chicken skin is good and crispy flip them over. Baste the other side in BBQ sauce. Keep flipping and basting every 5 minutes or so until the chicken is cooked through and the juices run clear. 15-20 min
Flip pineapple rings over once they start to get grill marks. About 5 min. Leave another 5 minutes and then remove from grill.
Add the tray of veggies to the grill. Stir occasionally until cooked through. 15-20 min
Plate up the veggies, pinapple and chicken. Brush the chicken with some of the reserved BBQ sauce and enjoy!