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1
Grate enough orange peel from oranges to yield 1 teaspoon and then juice them to yield 1 cup. Grate enough lime peel from the limes yield 1 teaspoon and then juice them to yield 1/2 cup. Set aside both zests and juices.
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2
Combine diced pineapple, jalapeno, and garlic in a food processor in a food processor or blender and process until mixture is almost smooth. Pour marinade into a large, nonreactive shallow dish, and add orange and lime zests and juices, soy sauce, chopped cilantro, chopped basil, and 1 tablespoon black pepper. Stir to blend. Remove 1/3 cup of the marinade to a small nonreactive bowl and whisk in honey. (Cover and refrigerate the honey mixture until ready to grill chicken.) Add chicken to dish and turn to coat in marinade. Cover and refrigerate 4 to 5 hours, turning several times.
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3
Remove chicken from marinade and using a rubber spatula, scrape excess marinade from breasts. Strain marinade into a heavy, medium saucepan. To make sauce, boil marinade in saucepan until reduced to 1 1/2 cups, about 15 minutes. Whisk in butter and season with additional pepper and salt if desired.
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4
Oil a grill rack and arrange 4 to 5 inches from heat source. Prepare grill for a hot fire (high temperature). Brush chicken with oil and grill, turning several times and basting with reserved honey mixture, until chicken springs back when touched with your fingers and juices run clear when chicken is pierced with a sharp knife, 4 to 5 minutes per side.
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5
Arrange breasts on a serving platter with sauce.
