In a small bowl, whisk together the pineapple juice, soy sauce, brown sugar, minced garlic, grated ginger, and rice vinegar until the sugar dissolves completely. In another small bowl, mix the cornstarch with 1 tablespoon of water to create a slurry, then stir it into the glaze mixture. This will thicken the glaze as it cooks and create a glossy coating for the chicken. Set the glaze aside while you prepare the chicken.

Cut the chicken breast into 1-inch cubes and season generously with salt and pepper on all sides. This bite-sized cut allows the glaze to coat the chicken evenly and helps it cook through quickly. I like to season the chicken just before cooking so the salt doesn't draw out moisture and dry it out.

Preheat your oven to 400°F. Spread the seasoned chicken cubes in a single layer on a rimmed baking sheet and bake for 12-14 minutes until the chicken is mostly cooked through but still slightly underdone in the center—it will continue cooking when you add the glaze. This head start prevents the chicken from drying out since you'll be brushing it with liquid glaze and returning it to the oven.

Remove the baking sheet from the oven and carefully pour the Hawaiian glaze from Step 1 over the partially cooked chicken, tossing to coat evenly. Return to the 400°F oven for 8-10 minutes until the glaze thickens and caramelizes slightly. Then switch your oven to broil on high and place the baking sheet 4-6 inches from the broiler element for 2-3 minutes, watching carefully, until the edges of the chicken are caramelized and crispy. I find that finishing with the broiler adds a nice charred exterior while keeping the inside juicy.