Place chicken between 2 sheets of plastic wrap, and flatten to a 1/4-inch thickness, using a meat mallet or rolling pin. Sprinkle evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper.

Whisk together remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, 3/4 cup lime juice, 1 minced jalapeño pepper, pineapple juice, garlic, and tequila, if desired, in a medium bowl.

Place chicken and lime mixture in a shallow bowl or a large zip-top freezer bag. Cover or seal, and chill 2 hours. Drain chicken, discarding marinade.

Grill, covered with grill lid, over medium-high heat (350° to 400°) 4 minutes on each side or until done. Let stand 5 minutes before serving.

Grill pineapple and orange slices 5 minutes on each side, watching to prevent burning; coarsely chop pineapple, and place in a medium bowl. Stir in remaining 1/4 cup lime juice, remaining 1 minced jalapeño, honey, and lime rind. Serve with chicken and grilled orange slices.