Preheat your oven to 375°F (190°C). Lightly grease a baking dish with non-stick spray or olive oil.
In a small saucepan, combine the soy sauce, brown sugar, garlic, and ginger. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture begins to simmer. Let it simmer for about 2-3 minutes.
In a separate small bowl, mix the cornstarch with water until fully dissolved. Add this cornstarch mixture to the saucepan, stirring constantly until the sauce thickens. Once thickened, remove the saucepan from the heat and set aside.
Place the chicken breasts in the prepared baking dish. Pour the teriyaki sauce over the chicken, making sure each piece is well coated. Reserve a little sauce for later.
Arrange the pineapple chunks around the chicken in the baking dish.
Cover the baking dish with aluminum foil and bake in the preheated oven for about 25-30 minutes, or until the chicken is cooked through. The internal temperature of the chicken should reach 165°F (75°C).
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