Hawiian Chicken with Creole Asparagus

Marinate the chicken thighs for about an hour.

Cook on the BBQ for about 5 minutes on each side. Grill the pineapple for about 3 minutes on each side (One slice for each chicken thigh).

For the asparagus; pour a dash of olive oil in a frying pan. Trim the bottoms of the asparagus and line them in the pan. Squeeze the lemon and lime juice over the asparagus. Shake the creole over the asparagus and cook until desired texture (some like it crunchy, some like it mushy)