Make the Marinade: In a medium bowl, whisk together ½ cup low-sodium 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 well combined.

Marinate the Chicken: Place 1.5 lbs of boneless, skinless chicken breasts or thighs in a zip-top bag or shallow dish, pour the marinade over the chicken, seal tightly, and refrigerate for at least 2 hours, preferably overnight.

Grill the Chicken: Preheat your grill to medium-high heat, about 375°F to 450°F. Remove the chicken from the marinade and grill for 6–7 minutes per side or until cooked through.

Grill Pineapple: Add 4 fresh pineapple rings to the hot grill and cook for about 2–3 minutes on each side until caramelized.

Make the Glaze: Pour the reserved marinade into a saucepan, bring to a boil over medium heat, and simmer for 5–6 minutes until reduced and thickened.

Assemble the Stack: Start with a layer of cooked white rice, place a piece of grilled chicken on top, add a grilled pineapple ring, drizzle with glaze, and garnish with green onions and sesame seeds.