Marinate the Chicken: In a mixing bowl, whisk together olive oil, brown sugar, lime juice and zest, along with your favorite chili spices. Place the chicken breasts or thighs in the marinade ensuring they are thoroughly coated. Cover with plastic wrap and let marinate in the refrigerator for at least 30 minutes, but not more than 8 hours, for maximum flavor infusion.

Cook the Chicken: Preheat your grill or a skillet over medium-high heat. Once hot, add the marinated chicken, cooking for about 6-7 minutes per side, or until the internal temperature reaches 165°F and the outside is nicely charred.

Prepare the Salsa: While the chicken cooks, grill the diced fresh pineapple, red bell pepper, jalapeño, and red onion for about 4-5 minutes. Once charred, chop the ingredients and mix them in a bowl with lime juice, cilantro, cumin, and ginger.

Make the Avocado Crema: In a blender, combine the ripe avocado, sour cream, lime juice, and a sprinkle of salt. Blend until smooth and creamy.

Assemble the Tacos: Warm your corn or flour tortillas. Layer the tortillas with shredded cheese if desired, add grilled chicken, top with the grilled pineapple salsa, and finish it off with a dollop of avocado crema.