Place chicken tenders in a resealable plastic bag.

Measure out 1/4 cup of the pineapple juice from the can of pineapple slices. Set aside to use in marinade.

In a small bowl, whisk together the sweet chili sauce, 1/4 cup pineapple juice, and honey. Reserve 1/3 cup of the marinade.

Pour remaining marinade over chicken tenders, be sure to coat all of the tenders.

Seal the bag, and marinate in the refrigerator 30 minutes to an hour.

When ready to grill, preheat the grill.

Remove chicken from marinade, and grill until done, about 5 minutes per side.

While the chicken is cooking, brush pineapple slices with a little of the reserved marinade. Place on grill and grill about 2 minutes per side, brushing a little more of the reserved marinade on the pineapple slices once you turn them.

Using the remaining reserved marinade to brush on the chicken once it is done cooking.