Chop each pineapple into 4 large pieces.
Chop onion into crosswise slices or end to end sixths.
Chop zucchini in half lengthwise.
Chop green pepper into two large pieces
Mix marinade(s) in a gallon size bag according to package directions, then distribute to number of gallon size bags needed to hold all ingredients.
Add chicken to one bag, and veggies and pineapple to the other bags.
Refrigerate for two to four hours.
While grill is preheating at high heat, prepare rice according to package instructions.
Add chicken, pineapple and veggies to grill and reduce heat to med/med-high, reserving the marinade that the pineapple and veggies were in for basting. Close the lid and grill for 3 to 5 minutes, depending on thickness of meat. Check each ingredient, If there are grill marks, they are ready to flip. Once flipped, baste each item with the leftover marinade. Grill until chicken reaches an internal temperature of 165°F (75°C). Cook veggies and pineapple to desired doneness, making sure the onion is soft in to the middle for best flavor.
Chop veggies and pineapple into bite sized pieces while chicken rests. Chop chicken into bite sized pieces. Serve over rice. Enjoy!