In a medium bowl, whisk together ½ cup teriyaki sauce, ⅓ cup pure pineapple juice, ¼ cup soy sauce, 3 tablespoons dark brown sugar, 2 minced garlic cloves, 1 tablespoon freshly grated ginger, and 1 teaspoon toasted sesame oil until fully combined.

Place 1.5 pounds of boneless, skinless chicken into a zip-top bag or shallow dish and pour the marinade over it, ensuring it’s thoroughly coated. Seal the bag or cover the dish, then refrigerate for a minimum of 2 hours.

Preheat your grill or grill pan to medium-high heat, around 400°F (200°C). Prepare your grilling surface with a light coat of oil to prevent sticking.

Remove the chicken from the marinade (reserve the marinade) and grill for 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C) and it has nice char marks.

Add the fresh pineapple rings to the grill and cook for about 2-3 minutes per side, or until caramelized and marked.

In a small saucepan, bring the reserved marinade to a boil over medium heat, allowing it to simmer for 5-6 minutes until it thickens slightly.

To assemble, start with a base layer of cooked white rice on a plate, layer the grilled chicken on top, followed by a grilled pineapple ring. Drizzle the thickened glaze over the stack, and garnish with sliced green onions and sesame seeds.