Place all the pineapple chunks but ¼ cup of them, which you will put aside, plus their juice in your blender and puree them.
In a non-reactive bowl add the pineapple puree, ketchup, soy sauce, brown sugar, garlic and ginger and stir to combine
Add the chicken breasts and make sure they are all covered with the marinade.
Place them in the fridge for at least 3 hours up to overnight.
Fire up your grill and when you are ready remove the breast from the marinade and start grilling them along with the pineapple chunks you reserved from the can.
Baste with marinade and grill about 8 minutes per side.
While the chicken is grilling, place most of the marinade (except about ¼ cup which you use to baste the chicken while is grilling) in a pot and bring to boil.
Boil until the sauce starts to thicken about 6 minutes.
Serve the chicken with the charred pineapple chunks and the sauce.
Recipe by Culinary Flavors at https://www.culinaryflavors.gr/grilled-pineapple-chicken/