Heat grill pan over medium-high heat.
Mix spices and sugar in a large plastic food storage bag. Coat chicken with 1 tablespoon extra-virgin olive oil and add to bag. Coat the chicken evenly in the spices and sugar. Let the chicken hang out a few minutes.
Chop and combine the tomatoes, bell pepper, onions and grilled pineapple spears.
Place chicken on grill and cook 6 to 7 minutes on each side.
Dress the salad with lime and a couple tablespoons extra-virgin olive oil. Season the salad with cilantro, salt and pepper.
Heat the stock and milk or half-and-half in a sauce pot with chipotle and adobo sauce. Whisk in the polenta and thicken 2-3 minutes, stir in pumpkin to warm through. Stir in butter and honey and season with salt and pepper.
Serve polenta with chicken and salsa salad.
Recipe courtesy of Rachael Ray, 2007