Combine the pineapple juice, soy sauce, brown sugar, bourbon, pepper and garlic powder in a medium bowl. Stir to dissolve the sugar. Add the oil.
Be sure all the skin is removed from the salmon. Place the filets in a shallow dish and pour the bourbon marinade over them, saving a little to brush on the fish as it cooks. Put a lid over the fish and refrigerate for at least an hour. A few over is even better.
Preheat your barbeque or stovetop grill over medium-high heat. Cook the fish for 5 to 7 minutes per side or until each filet is cooked all the way through. Regularly brush the filets with the marinade.
Arrange the filets on each plate with the chives sprinkled over the top.