In a medium bowl, whisk soy sauce, pineapple juice, brown sugar, ketchup, garlic, ginger, sesame oil, and chili garlic sauce together. Set aside.
Heat olive oil in a large skillet over medium heat.
Add chicken breast halves, and cook until browned on one side, about 3-5 minutes.
Flip chicken and continue cooking until chicken reaches 165 F.
Remove chicken to plate, and tent loosely with aluminum foil to keep warm.
Add soy sauce mixture to now-empty skillet.
Bring just to boil, and cook until slightly thickened, about 5-10 minutes.
Add pineapple chunks, and toss to coat.
Serve sauce and pineapple over chicken.
Notes
*If you use chicken breasts, rather than the thinner chicken breast halves, the cooking time will vary.**Nutrition values are estimates.***I like to serve this chicken with coconut rice.