To make the teriyaki sauce, place the crushed pineapple, soy sauce, honey, ginger, and garlic in a bowl and whisk to combine.
Pour half of the teriyaki sauce into a resealable plastic bag and set aside the other half for later.
Add the chicken breasts into the resealable bag. Close the bag tightly and give it a good massage to coat the chicken with the marinade.
Refrigerate the marinated chicken for at least 30 minutes, or up to overnight.
Preheat your broiler and reposition the oven rack to the middle position.
Place the marinated chicken breasts on a foil-lined baking sheet.
Spoon some of the chunky pineapple and ginger from the marinade on top of the chicken.
Broil for 8 to 10 minutes on each side, for a total of 16 to 20 minutes.
Discard any remaining marinade in the bag.
While the chicken is broiling, heat the reserved teriyaki sauce.
When the chicken is done, slice it and pour the teriyaki sauce over the top. Serve immediately.
