Season the breasts with salt, pepper, and garlic powder to taste. Pre-heat the grill for medium-high heat and oil grate. When the grill is ready, add breasts and cook for about 8-10 minutes per side or until the internal temperature reads 165 degrees with an instant read thermometer.

Whisk the honey and sriracha together in a small bowl. About 5 minutes before the chicken is ready to be taken up, brush the honey/sriracha over each side of the breasts, flipping occasionally.

While the chicken is cooking, dice the pineapple, mango, red onion, bell pepper, and cilantro. Add to a medium sized bowl and squeeze lime juice over the mixture. Spread the pineapple mixture over the chicken breasts.