In a food processor or blender, blend pineapple juice, soy sauce, ketchup, brown sugar, fresh garlic and canola oil to create the marinade for the chicken.
Add chicken and marinade into a zip lock bag, mix well to ensure all chicken tenderloins are covered with marinate. Marinate for 1 hour, or up to 24 hours (the longer the better!).
Grease a grill pan, cast iron grill, charcoal grill, electric grill or non-stick skillet.
Cook chicken until it reaches 165 degrees F. Flip halfway through. Once chicken is done, brush honey on both sides of the tenderloins and remove.
Slice pineapple into 1/2-1 inch thick slices and grill on both sides.