Strain and reserve the juice from the can of pineapple slices. Set aside.
Combine BBQ sauce, ½ cup of reserved pineapple juice from can, soy sauce, sesame oil, minced garlic, and minced ginger in a small bowl.
Measure out and reserve ½ cup of the marinade for later.
Pour remaining sauce over chicken in a plastic storage bag. Refrigerate for 2 to 8 hours.
Grill, basting with reserved sauce during last 5 minutes of cooking time. Continue cooking until chicken reaches an internal temperature of 165 degrees F.
Brush both sides of pineapple slices with vegetable oil and add to the grill towards the end of the cooking time. Cook about 2 minutes per side, or until slightly softened and nice grill marks appear.
Garnish grilled chicken with green onions and serve over rice.
