1. Season chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper. In large skillet, heat 2 tablespoons olive oil over medium-high heat. Add chicken; cook 4 minutes per side. Remove chicken to plate.
2. Add pineapple with its juice and couscous seasoning packet to skillet; gently stir to combine. Bring to simmering; reduce heat to low. Add chicken; cook, covered, 4 minutes or until chicken registers 170 degrees F on instant-read thermometer.
3. Meanwhile, in medium-size saucepan, heat remaining 2 tablespoons oil. Add shredded zucchini; cook, stirring occasionally, 3 minutes. Add remaining salt and pepper and 1-1/4 cups water. Bring to boiling. Stir in couscous. Remove from heat; let stand, covered, 5 minutes.
4. Gently fluff couscous with fork; serve with chicken and sauce.