In a mixing bowl, combine the sesame oil, grated ginger, garlic, and brown sugar until the sugar begins to dissolve.

Stir in the soy sauce, pineapple juice, and teriyaki sauce, whisking until smooth and well blended.

Place chicken pieces in a large zip-top bag or shallow dish, then pour the marinade over them, ensuring each piece is evenly coated.

Cover and refrigerate for at least 2 hours — or overnight for a deeper tropical flavor.

Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.

Grill the marinated chicken, turning occasionally and brushing with extra marinade until the meat is caramelized and fully cooked.

Stack the grilled chicken with pineapple slices and steamed rice for a classic Hawaiian-style presentation.

Serve warm, garnished with green onions or sesame seeds if desired.