In a medium bowl, whisk together ½ cup of low-sodium teriyaki sauce, 2 tablespoons of low-sodium soy sauce, ¼ cup of dark brown sugar, 4 minced garlic cloves, 1 tablespoon of freshly grated ginger, and 2 tablespoons of toasted sesame oil.

Place your 2 pounds of boneless, skinless chicken breasts or thighs into a resealable bag or container. Pour the marinade over the chicken, ensuring each piece is evenly coated. Seal the bag and refrigerate for at least 2 hours.

Preheat your grill to medium-high heat (around 375°F to 400°F) and brush the grates with a small amount of oil.

Place the marinated chicken on the grill and cook for approximately 6–7 minutes per side or until golden brown and internal temperature reaches 165°F.

During the last few minutes, add fresh pineapple rings to the grill and cook for about 2–3 minutes per side.

In a small saucepan, bring the remaining marinade to a boil, then reduce to a simmer for about 5–6 minutes until it thickens slightly.

Assemble the stack with a base layer of cooked white rice, topped with grilled chicken and a pineapple ring. Drizzle with the thickened glaze and finish with green onions and sesame seeds.