In a medium bowl, whisk together the low-sodium teriyaki sauce, pineapple juice, soy sauce, dark brown sugar, minced garlic, freshly grated ginger, and toasted sesame oil until smooth. Set aside.

Place the chicken in a zip-top bag and pour the marinade over it, ensuring it is well coated. Seal tightly and refrigerate for at least 2 hours, preferably overnight.

Preheat your grill or grill pan to medium-high heat, around 375°F to 400°F. Remove chicken from marinade and discard leftover marinade.

Grill the chicken for about 6–7 minutes per side, or until the internal temperature reaches 165°F with nice grill marks.

Grill the pineapple rings for about 2–3 minutes per side until caramelized and golden brown. Remove from grill.

In a small saucepan, combine the reserved marinade. Bring to a boil over medium heat and simmer for 5–6 minutes until it thickens.

To assemble, layer the cooked rice on a plate, followed by grilled chicken slices and charred pineapple rings. Drizzle with the glaze and garnish with sliced green onions and sesame seeds.

Serve warm and enjoy the Hawaiian flavors!