Start by halving your pineapple down the middle using a sharp knife. Then take a smaller serrated knife to cut the hard core out and the remaining pineapple until you have a little pineapple bowl or boat. be sure to dice your pineapple and set it aside for the sticky pineapple rice.
Boil two cups of rice over medium heat and once cooked drain and rinse well. Steam the rice with pineapple juice for approx. 5-10 minutes. Once rice is almost done add the remaining pineapple to the rice and mix well. Set aside.
At this point you should begin by adding all the dry ingredients to the diced chicken, followed by all the wet ingredients. Mix well and allow to marinade. For best results and way more flavour, marinade your chicken the night before cooking. Do not add the sesame seeds to the mixture just yet.
When frying the chicken do it portion by portion (a few tablespoons at a time), this will allow the chicken to caramelize. You may spinkle some sesame seeds over the chicken. Now you can plate your pineapple boats and there you go: Teriyaki Pineapple Boats. Enjoy!