Combine ketchup, Worcestershire sauce, vinegar, honey, soy sauce and garlic in large resealable plastic bag; blend well. Pound chicken with meat mallet to even out thickness for more even cooking. Add chicken to bag; seal. Turn to coat evenly with ketchup marinade. Refrigerate 2 hours or overnight.
Combine drained tomatoes, pineapple, onion and cilantro in small bowl; set aside.
Remove chicken from bag; discard marinade.
Spray cold grill and utensils with grilling spray. Preheat grill to medium heat.
Grill chicken about 10 minutes or until no longer pink in center (165°F), turning once. Serve chicken with salsa.