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In a small bowl, whisk together the reserved pineapple juice, soy sauce, honey, minced garlic, and grated ginger to make the Hawaiian BBQ marinade.
Place the chicken breasts in a large, shallow dish and season with salt and pepper on both sides. Pour the marinade over the chicken, making sure each piece is well-coated. Cover the dish with plastic wrap and refrigerate for at least 1 hour, or up to 8 hours for a stronger flavor.
Preheat the outdoor grill to medium-high heat (around 400°F).
Remove the chicken from the marinade and discard the excess liquid. Place the marinated chicken breasts on the hot grill grates and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F.
During the last 2-3 minutes of grilling, baste the chicken breasts with BBQ sauce and place the pineapple rings on the grill. Cook the pineapple for about 1-2 minutes on each side, or until lightly charred and heated through.
Remove the grilled chicken and pineapple from the grill and let the chicken rest for 5 minutes before slicing.
To serve, place the sliced grilled Hawaiian BBQ chicken on a platter and top with the grilled
Pineapple rings. Garnish with chopped green onions.