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Place chicken breasts in a dish with 1½ cups teriyaki sauce. Cover and refrigerate for 8 hours or overnight.
Preheat grill to high heat and lightly oil the grates.
Remove chicken from marinade and discard used marinade. Grill chicken for 8 minutes per side or until fully cooked.
Brush remaining ½ cup teriyaki sauce over chicken during the final 5 minutes of grilling.
Top each breast with a pineapple ring and brush with melted butter. Grill 1–2 more minutes.
In a saucepan, combine brown sugar, soy sauce, pineapple juice, and Worcestershire sauce. Simmer over medium heat until sugar dissolves.
Serve chicken topped with pineapple and glaze.