In a large bowl, combine pineapple juice, crushed pineapple, soy sauce, honey and brown sugar. Add minced garlic and grated ginger. Mix well until smooth. This marinade gives the chicken its tropical flavor and gentle sweetness.

Place chicken breasts into the marinade. Make sure each piece is fully coated. Cover the bowl and refrigerate for at least 30 minutes. If you have more time, marinate for two hours for deeper flavor.

Heat olive oil in a grill pan or skillet over medium heat. Remove chicken from marinade but keep the leftover sauce. Let excess marinade drip off. Place chicken gently into the hot pan.

Cook the chicken for about six to seven minutes on each side. The outside should turn golden brown. The inside should be fully cooked. Use tongs to flip gently. Do not press down on the chicken.

Pour the leftover marinade into a small saucepan. Bring it to a gentle boil. Mix cornstarch with water in a small bowl. Add this mixture into the saucepan. Stir constantly until the sauce thickens and becomes glossy.

Brush the thickened glaze over the cooked chicken. Let it simmer in the pan for two more minutes. The sauce will coat the chicken beautifully. This step makes the Molokai Chicken Recipe shine.

Transfer the chicken to a serving platter. Sprinkle green onions and sesame seeds on top. Serve hot with rice or grilled vegetables. The bright colors make the dish look inviting and fresh.