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Prepare the marinade: In a large mixing bowl, combine the pineapple juice, soy sauce, brown sugar, vinegar, vegetable oil, lime juice, garlic, and ginger. Mix until the sugar is fully dissolved.
Marinate the chicken: Place the chicken in a resealable bag or shallow dish. Pour the marinade over the chicken and remove as much air as possible. Seal tightly and massage the marinade into the chicken so that the chicken is completely coated. Refrigerate for at least 1 hour or up to overnight.
Prepare the grill: Remove the chicken from the refrigerator 30 minutes before cooking. Clean the grill grates and brush with oil or non-stick spray, then preheat the grill to medium-high heat.
Grill the chicken: Remove the chicken from the marinade, shaking off excess. Grill for 5-7 minutes per side or until the internal temperature reaches 165℉.
Rest and serve: Transfer the chicken to a clean plate and let it rest for 5 minutes. Serve with cooked rice, grilled pineapple and sliced green onions if desired.