In a medium bowl whisk together the pineapple juice (about 1/2 cup), soy sauce, 3 tablespoons ketchup, 2 tablespoons brown sugar, sriracha, 1 tablespoon ginger, and 4 cloves garlic. Transfer pineapple mixture to a gallon-size resealable plastic bag set in a large bowl. Add chicken; seal bag and gently toss to a coat. Marinate in the refrigerator overnight.
Remove chicken from marinade; discard marinade. Wrap each chicken strip with a slice of bacon and thread onto a skewer.
Coat a large grill pan with nonstick cooking spray. Heat over medium-high heat. Cook chicken, in batches, in the skillet for 12 minutes or until chicken is done (165 degrees F), turning occasionally.
Meanwhile, in a food processor combine pineapple chunks, teriyaki sauce, 1/4 cup ketchup, 1 clove garlic, 1 tablespoon brown sugar, and 1 teaspoon grated ginger. Cover and process until smooth.
Serve chicken with pineapple sauce and rice, if desired. Garnish with cilantro.