Rub spices all over the chicken. Let it sit while you make the glaze.

Bring the pineapple juice, tequila and honey to a boil in a small saucepan; cook until reduced to 3/4 cup (about 10 minutes).

Combine cornstarch and teaspoons water in a small bowl and stir well. Add to reduced juice mixture, stirring constantly with a whisk. Bring to a boil and cook for 1 minute, stirring constantly. Remove from heat and stir in lime rind, lime juice and red pepper if you are using it.

Grill chicken over low heat, basting occasionally with glaze.

Cover and cook until done. It all depends on the power of your grill, so cook accordingly.