In a medium bowl, whisk together low-sodium teriyaki sauce, pure pineapple juice, low-sodium soy sauce, dark brown sugar, minced garlic, grated ginger, and toasted sesame oil until well combined.

Place the chicken in a zip-top bag, pour the marinade over it, seal the bag squeezing out air, and massage the marinade into the chicken. Refrigerate for at least 2 hours.

Preheat the grill to medium-high heat (375-400°F).

Remove chicken from marinade, shake off excess liquid, and grill for 6-7 minutes per side or until it reaches an internal temperature of 165°F.

Add pineapple rings to the grill during the last few minutes, searing them for 2-3 minutes per side until caramelized.

In a small saucepan, simmer the reserved marinade over medium heat for 5-6 minutes until it thickens slightly.

On a plate, layer cooked rice, topped with grilled chicken and caramelized pineapple. Drizzle with glaze and garnish with green onions and sesame seeds.