In a large bowl, combine soy sauce, brown sugar, pineapple juice, minced garlic, grated ginger, salt, and black pepper. Whisk together until the sugar is dissolved. Add chicken breasts to the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, preferably overnight.

Cook the Chicken

Preheat the grill or a grill pan over medium-high heat. Remove chicken from the marinade (discard marinade) and brush both sides with vegetable oil. Grill the chicken for 6-7 minutes on each side or until fully cooked and internal temperature reaches 165°F (75°C).

For the Pineapple Salsa

Prepare the Salsa

In a medium-sized bowl, combine diced pineapple, red bell pepper, red onion, and chopped cilantro. Drizzle with lime juice and sprinkle with salt. Toss gently to combine all ingredients. Let sit for 10 minutes to allow flavors to meld.

For Serving

Assemble the Dish

On a serving plate, place a generous scoop of cooked rice. Top with grilled Hawaiian chicken and spoon pineapple salsa over the top. Garnish with sliced green onions and serve immediately.