Combine pineapple juice, soy sauce, sugar, bourbon, and seasonings in a bowl. Stir to dissolve sugar. Add oil and mix.

Place skinless salmon fillets in a shallow dish and pour three-fourths of the bourbon marinade over fillets (reserve remaining marinade for brushing on fish as it cooks). Cover and refrigerate for at least an hour and up to eight hours.

Remove fish from marinade and grill on medium-high, or broil in oven for five to seven minutes, until cooked through, brushing fillets with reserved marinade every two minutes.

Arrange fillets on plate and sprinkle with chives to garnish.