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Begin by preparing your marinade. In a mixing bowl, whisk together the soy sauce, brown sugar, garlic, ginger, and pineapple juice until the sugar dissolves and everything is well combined.
Place the chicken breasts in a zip-top bag or shallow dish. Pour half of the marinade over the chicken, reserving the rest for later. Seal or cover and refrigerate for at least 30 minutes (or up to 4 hours for extra flavor).
After marinating, preheat your grill or skillet over medium-high heat. Remove the chicken from the marinade and let excess drip off.
Grill or pan-sear the chicken for about 6-7 minutes per side, or until cooked through and nicely browned. Discard the used marinade.
Meanwhile, take the reserved marinade and pour it into a small saucepan. Bring to a simmer over medium heat.
In a small bowl, stir together the cornstarch and water to make a slurry. Pour the slurry into the simmering sauce and cook, stirring constantly, until thickened and glossy—about 2 minutes.
Once the chicken is done, generously brush it with the thickened teriyaki sauce. Top with chopped green onions and, if you like, a scatter of pineapple chunks for an extra island vibe.
Serve hot and enjoy!