1. Preheat barbecue or oven broiler. Combine pineapple juice, soy sauce, sherry, brown sugar and ginger in small mixing bowl. Set aside.
2. Spray grill rack or broiler pan with non-stick cooking spray before exposing to heat sauce. Brush breasts lightly on both sides with canola oil. Grill chicken 5 to 6 inches from heat for 8 to 10 minutes on each side, basting frequently with pineapple teriyaki mixture.
3. Cook until internal temperature reaches 170 degrees. Discard any left over sauce from bowl.