Chicken and Grilled Pineapple Wedges with Green Peppercorn Sauce and Mushrooms

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6 (6-ounce) boneless chicken breasts

Salt

Freshly ground black pepper

1 fresh pineapple, topped and skinned, cut lengthwise away from core into 6 wedges

2 limes

Fajita seasoning:

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/4 teaspoon ground cumin

1/4 teaspoon dried oregano

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

3 tablespoons butter

1 tablespoon neutral oil, such as canola or grapeseed

2 shallots, chopped

1 cup (about 4 ounces) white mushrooms, cleaned and sliced

2 tablespoons green peppercorns, jarred or canned

1 tablespoon Dijon mustard

2 tablespoons cream

1 cup demi-glace (brown sauce)

1 tablespoon finely chopped chives