In a medium bowl, whisk together pineapple juice, soy sauce, Truvia, tomato sauce, chicken broth, ginger and garlic. Reserve 1 cup sauce for basting. Add the chicken breasts and sauce to a zip lock bag and marinate at least 3 hours or overnight.
Grill chicken over medium heat for 3-4 minutes on each side or until no longer pink. Baste occasionally with reserved marinade during the 2 minutes. Garnish with green onions if desired