Place the crushed pineapple and juice, soy sauce, honey, ginger and garlic in a large bowl and whisk to combine.

Place the chicken breasts in a bowl (or a zipper bag for easy clean up) cover with 2/3rds of the teriyaki sauce (reserving the remaining for the sauce) and refrigerate for 30-60 minutes (**keeping the chicken in the marinade overnight will make it even tastier**)

Preheat the oven to the broil setting and place the rack in the middle shelf of the oven (at this point you can discard the sauce that you marinated the chicken in).

Place the chicken breasts on a baking sheet and broil for 8-10 minutes on each side for a total of 16-20 minutes (if the chicken is thick, it may take an extra minute or two). The chicken can also be grilled for 6 minutes on each side.

While the chicken is broiling, put the remaining teriyaki sauce in a saucepan, add 1 tsp of cornstarch and cook over medium heat for 1 minute or until thickened.

Remove the chicken breasts from the oven and allow to cool for several minutes.

Slice the chicken, cover with sauce and serve.

Make extra sauce and freeze for up to 4 months!