In a large bowl, stir together the lime juice, lemon juice, cider vinegar, and a pinch of salt and pepper.
Add the chicken and toss to coat. Cover and refrigerate for at least an hour.
Preheat a lightly oiled grill to medium high. Grill the chicken breasts for 5 minutes per side. Brush pineapple lightly with oil and grill for 3 minutes per side.
Place a ring of pineapple on each of the chicken breasts, drizzle with teriyaki sauce, and serve.
Helpful Tips:
1. Marinate the chicken in the fridge for about an hour.
2. The secret ingredient is drizzling teriyaki sauce over the chicken once it is cooked.