In a mixing bowl, combine ½ cup low-sodium teriyaki sauce, ⅓ cup pure pineapple juice, ¼ cup low-sodium soy sauce, 3 tablespoons dark brown sugar, 2 minced garlic cloves, 1 tablespoon freshly grated ginger, and 1 teaspoon toasted sesame oil. Whisk thoroughly until the sugar is completely dissolved.

Place 1.5 lbs of chicken into a zip-top bag and pour the marinade over the chicken. Seal the bag tightly and refrigerate for at least 2 hours or overnight.

About 15 minutes before grilling, heat your grill to medium-high.

Remove the chicken from the zip-top bag and place it on the grill. Cook for 6–7 minutes on each side or until the internal temperature reaches 165°F.

While the chicken is grilling, grill the fresh pineapple rings for about 2–3 minutes on each side until golden brown.

After grilling, pour the reserved marinade into a saucepan. Bring it to a boil and simmer for 5–6 minutes until it thickens into a glaze.

To assemble the stack, start with a layer of cooked rice on a plate, then add a piece of grilled chicken, followed by a grilled pineapple ring, and drizzle with the thickened glaze. Finish with sliced green onions and sesame seeds.