01 -
Combine teriyaki sauce, pineapple juice, soy sauce, brown sugar, garlic, ginger, and sesame oil in a bowl. Mix well to blend.
02 -
Place chicken pieces in a dish or zip-top bag. Pour the marinade over, seal tightly, and refrigerate for at least 2 hours or overnight for best flavor.
03 -
Heat the grill to medium-high heat until it is hot and ready for cooking.
04 -
Remove chicken from the marinade, reserving the liquid for basting. Grill chicken for 6-7 minutes per side, brushing occasionally with leftover marinade. Ensure chicken reaches an internal temperature of 165°F.
05 -
Place pineapple rings on the grill and cook for 2-3 minutes per side until charred and aromatic.
06 -
Discard any leftover marinade that contacted raw chicken. Serve the grilled chicken topped with grilled pineapple rings. Garnish with chopped green onions and toasted sesame seeds as desired.