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1
In a small bowl whisk together cornstarch with 1 cup canned pineapple juice, set aside and reserve pineapple. In a small sauce pot combine oil, molasses, grated ginger, sugar and minced garlic and the pineapple juice mixture and chili sauce if you want some heat.
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2
Over medium-high heat, bring the sauce to a gentle boil while whisking. Lower heat and simmer for 15 minutes whisking occasionally. Remove from heat, add tamari and and let cool slightly.
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3
Pound your thawed chicken breast with a rolling pin till they are evenly thick. This will help them cook evenly and quicker.
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4
Place chicken in a large ziplock bag and pour the sauce into the bag to coat the chicken. Reserve 1 1/2 cups for spooning over the chicken when it's done. Lay the bag of marinated chicken on a large plate so sauce covers it and refrigerate for at least 1 hour, preferably 2-3 hours.
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5
Thinly slice onion and bell pepper. Remove chicken from the bag and discard the marinade.
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6
Turn the grill on medium-high heat and cook chicken for 20-25 minutes, turning just once and spooning more sauce over if needed. Grill onion and bell peppers for 8-10 minutes till browned.
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7
Serve on kaiser buns with a slice of pineapple, and spoon more sauce over if desired.
