1. Drain pineapple juice into a 1 cup (250 mL) measure. Add all-vegetable oil, lime juice, garlic, red pepper flakes and sugar; mix well.
2. Place chicken in a large zippered plastic bag or glass utility dish. Pour all but 1 tablespoon (15 mL) of marinade over chicken. Cover and refrigerate chicken for 30 minutes to 1 hour.
3. Meanwhile, place pineapple in a medium-sized serving bowl. Add red bell pepper, red onion, jalape?o, cilantro and reserved 1 tablespoon (15 mL) of marinade. Toss well and season with salt and pepper to taste.
4. Heat grill to medium. Remove chicken from marinade; season with salt and pepper. Grill, turning once, for 10 to 15 minutes or until cooked through. Serve with pineapple salad.