In a large bowl mix the marinade ingredients plus the reserved pineapple juice. Mix well until sugar is dissolved.
Reserve 1/2 cup of marinade for later use and add the rest to a Ziploc bag.
Place the chicken breasts into the marinade. Squeeze out the air, seal, and place in the refrigerator for 30 minutes or better overnight.
Preheat the grill to 350 degrees F or preheat the grill pan over medium-high heat.
Rub the grates with oil.
Remove chicken breasts from marinade and shake off excess liquid. Arrange on the grill and cook for 5-8 minutes per side. While grilling, brush it a few times with the reserved marinade. Chicken breasts are cooked when the internal temperature reaches 165 degrees.
While chicken is grilling arrange pineapple rings onto the grill and cook until lightly charred with grill marks.
Arrange chicken on a platter, top with pineapple slices, and serve.