In a large plastic Ziploc bag mix together the drained pineapple juice, brown sugar, soy sauce, garlic powder, ginger powder and black pepper. Smush the bag with your hands to dissolve the sugar. Reserve 1/2 c. marinade. Reserve the pineapple rings.
Place the chicken breasts into the marinade. Squeeze out any air in bag, seal and place in refrigerator overnight.
Preheat grill to 350 degree. Rub grates with oil or preheat grill pan on oven over medium high heat.
Remove chicken breasts from marinade. Shake off excess. Place on grill and grill 5-8 minute per side or in grill pan. Brush with the reserved marinade several times while grilling.
While chicken is grilling place pineapple rings onto the grill and allow to cook until hot and the slices show grill marks then remove from grill.
Remove chicken breasts from grill when internal temperature reaches 165 degrees. Top with pineapple slices and serve.
Nutrition estimation is calculated using all of the marinade. You will not use all of it because you discard it when you grill the chicken.