Season the chicken breasts with salt, black pepper, garlic powder, onion powder, and cayenne pepper.
In a medium bowl, whisk together pineapple juice, brown sugar, soy sauce, ketchup, Sriracha sauce, and ground ginger.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook until browned on both sides, about 4-5 minutes per side.
Pour the pineapple sauce mixture over the chicken in the skillet. Add the pineapple slices on top of the chicken.
Reduce the heat to medium and simmer for 20-25 minutes, or until the chicken is cooked through and the sauce has thickened.
Remove the chicken from the skillet and let it rest for a few minutes before slicing.
Serve the chicken with the sauce and pineapple slices. Garnish with chopped green onions and sesame seeds.
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