Baked Chicken Method

1. Make the sauce: Preheat oven to 400°F. In a medium saucepan combine all of the teriyaki sauce ingredients. Bring to a simmer, whisking as it thickens for about 5 minutes. Set aside.
2. Prepare the pineapple boats: (This step is optional, see photos above) If serving in pineapple bowls, slice pineapple in half from leaves to base. Use a small knife to trace the outer rim in both halves. Create diagonal cuts in the pineapple into bite-sized pieces. Use a spoon to scoop out the pieces and there you have a pineapple bowl.
3. Bake the chicken: Place onion slices in the bottom of a greased 9×13 baking dish. Place pineapple cubes on top. Season both sides of the chicken breast with salt and pepper then place over the pineapple. Pour half of the teriyaki sauce over everything then bake for 25 minutes until the chicken reaches an internal temperature of 165°F.
4. Serve and enjoy: Transfer the chicken to a cutting board and cut into bite-sized pieces. Return the chicken to the baking dish along with the remaining teriyaki sauce and toss with the pineapple and onions. To serve, place rice in each pineapple boat then top with the teriyaki chicken mixture. Garnish with raw red onion, fresh cilantro and sesame seeds. Enjoy!

Grilled Chicken Method

1. Make the sauce: In a medium saucepan combine all of the teriyaki sauce ingredients. Bring to a simmer, whisking as it thickens for about 5 minutes. Set aside and let cool to room temperature.
2. Marinate the chicken: Season both sides of the chicken with salt and pepper. Place the breasts in a large Ziploc bag then pour half of the teriyaki sauce into the bag. Seal tightly in the fridge for at least 4 hours or up to 24 hours. Cover and refrigerate the remaining teriyaki sauce for later.
3. Prepare the pineapple boats: (This step is optional) If serving in pineapple bowls, slice pineapple in half from leaves to base. Use a small knife to trace the outer rim in both halves. Create diagonal cuts in the pineapple into bite-sized pieces. Use a spoon to scoop out the pieces and there you have a pineapple bowl.
4. Bake the pineapple and onion: When you are ready to grill, preheat oven to 400°F. Place onion slices in the bottom of a greased 9×13 baking dish. Place pineapple cubes on top. Pour the remaining teriyaki sauce over everything then bake for 25 minutes. 
5. Grill the chicken: Grill the chicken until it chicken reaches an internal temperature of 165°F. Transfer the chicken to a cutting board and cut into bite-sized pieces. Return the chicken to the baking dish and toss with the pineapple and onions. To serve, place rice in each pineapple boat then top with the teriyaki chicken mixture. Garnish with raw red onion, fresh cilantro and sesame seeds. Enjoy!