In a small bowl, combine the pineapple juice, soy sauce, molasses, brown sugar, oil, vinegar and garlic powder. Whisk to combine. Add the chicken breasts to a large ziploc bag and pour the marinade over the chicken. Seal the bag and let the chicken marinate in the refrigerator for 6 to 8 hours.
Drain the liquid. Grill the chicken over medium-high heat for 6-7 minutes on each side, until the chicken is cooked through. When the chicken has about 4-5 minutes left to cook, add the rings of fresh pineapple and grill for 2 minutes per side.
Transfer the chicken to a plate or cutting board, cover with foil and let rest for 5 minutes. Slice the chicken into strips. Serve over hot, cooked rice with grilled pineapple.
Notes
Pineapple: if you don’t have fresh pineapple or choose not to use it, you can use a large can of pineapple chunks, draining and reserving the liquid for the marinade, and serving the pineapple chunks alongside the grilled chicken. Rice: I like to serve this teriyaki chicken with baked brown rice (cooked with chicken broth – and after baking, I stir in toasted almonds and sliced green onions).