In a large bowl, combine soy sauce, honey, lime juice, minced garlic, salt, and pepper to make the marinade.

Add the chicken breasts to the marinade, making sure each piece is fully coated. Cover and refrigerate for at least 30 minutes.

While the chicken marinates, prepare the mangoes and pineapple by cutting them into thick chunks.

Preheat your grill to medium-high heat, about 400°F, and lightly oil the grates to prevent sticking.

Place the marinated chicken on the grill and cook for 5 to 7 minutes on each side, until the internal temperature reaches 165°F and the chicken is cooked through.

During the last few minutes of grilling, add the mango and pineapple chunks to the grill to get a nice char and caramelization.

Remove chicken and fruit from the grill. Let the chicken rest briefly before serving. Top with grilled mango and pineapple and garnish with fresh cilantro.