If you are using fresh (not frozen) chicken, place it on a cookie sheet and stick it into the freezer for a few minutes until it is partially frozen. This will make it easier to slice. If using frozen chicken, partially thaw it.
With a sharp knife, slice the breasts across the grain of the meat. Make slices about 1/4 inch thick and uniform in size so that they will cook evenly.
In a sauce pan over medium heat, place the pineapple juice, soy sauce, brown sugar, ginger and garlic. Heat until everything is combined.
Put the chicken in a bowl with the marinade, cover and refrigerate for at least 2 hours. But longer is better. I like to leave it in the marinade overnight.
Place the chicken strips onto the skewers in a zig zag fashion, and place on a broiler pan or cooking sheet. Sprinkle each side of the skewers with the sesame seeds.
Broil each side for about 5 minutes. Serve warm....but just as good at room temperature.