Mince the garlic finely and grate the ginger—freshly grated ginger will give you much more vibrant flavor than pre-ground. In a small bowl, combine the tamari, honey, pineapple juice, minced garlic, and grated ginger, stirring well to dissolve the honey completely. Let this marinade sit for a moment to allow the flavors to start melding together.

Cut the chicken breasts into 1-inch chunks to ensure even cooking throughout. Place the chicken chunks into a large zip-top bag or container, then pour the marinade from Step 1 over the chicken, making sure all pieces are coated. Seal and refrigerate for at least 1 hour (or up to 4 hours for deeper flavor). I find that letting the chicken marinate longer really intensifies the Hawaiian flavors, so don't rush this step if you have the time.

Preheat your oven to 375°F. Lightly grease a baking sheet or shallow baking dish with sesame oil. Remove the marinated chicken from the refrigerator and spread it in a single layer on the prepared pan, pouring any remaining marinade over the top. Bake for 20-22 minutes until the chicken is cooked through and the edges are slightly caramelized. The internal temperature should reach 165°F when checked with a meat thermometer.