In a medium bowl, whisk together ½ cup of low-sodium teriyaki sauce, ⅓ cup of pure pineapple juice, ¼ cup of low-sodium soy sauce, 3 tablespoons of dark brown sugar, 2 minced garlic cloves, 1 tablespoon of freshly grated ginger, and 1 teaspoon of toasted sesame oil. Ensure the mixture is well-blended and set aside.

Place 1.5 pounds of boneless, skinless chicken breasts or thighs into a zip-top bag or shallow dish. Pour the freshly made marinade over the chicken, ensuring it’s fully coated. Seal the bag or cover the dish, then refrigerate for at least 2 hours, preferably overnight.

Preheat your grill to medium-high heat, approximately 375°F to 400°F. Remove the chicken from the marinade, reserving the marinade for later use. Place the chicken on the grill and cook for 6 to 7 minutes per side, or until it reaches an internal temperature of 165°F.

Add 4 fresh pineapple rings to the grill. Grill them for about 2 to 3 minutes per side until they are caramelized and have beautiful grill marks.

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

To assemble, spoon cooked white or coconut rice onto the plate as the base. Layer the grilled chicken on top, followed by a grilled pineapple ring. Drizzle generously with the thickened glaze, sprinkle with sliced green onions and sesame seeds.