1. Begin by preparing the marinade: In a large bowl, combine the soy sauce, olive oil, honey, lime juice, minced garlic, grated ginger, and red pepper flakes. Stir well until all ingredients are thoroughly mixed.
2. Add the diced mango and pineapple chunks to the marinade, stirring gently to coat the fruit without mashing it.
3. Place the chicken breasts in the bowl, ensuring they are fully submerged in the marinade. Cover with plastic wrap and refrigerate for at least 2 hours, allowing the flavors to meld beautifully.
4. Heat your grill to medium-high heat. Once preheated, remove the chicken from the marinade, letting any excess drip off, and place it on the grill.
5. Grill the chicken for about 6-8 minutes on each side, or until it reaches an internal temperature of 165°F, ensuring it remains juicy and tender.
6. While the chicken is grilling, transfer the mango and pineapple pieces onto the grill, letting them caramelize for about 2-3 minutes, enhancing their natural sweetness.
7. Once everything is perfectly grilled, arrange the chicken on a serving platter, topping it with the grilled mango and pineapple. Garnish with fresh cilantro for a pop of color and flavor.

This method of grilling, softly kissed by the flame like the summer sun, was something I learned in the bustling markets of Italy, where simplicity and quality of ingredients are revered.