In a large bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, vinegar, honey, minced garlic, grated ginger, sesame oil, and black pepper. Add chicken, coat well, cover, and refrigerate for at least 2 hours or overnight.

Preheat grill or skillet over medium-high heat. Lightly oil surface with vegetable oil.

Grill marinated chicken for 5-6 minutes per side or until the internal temperature reaches 165°F.

Grill pineapple rings for 1-2 minutes on each side until charred.

In a saucepan, simmer 1 cup of reserved marinade until it thickens with cornstarch and water.

Cook rice according to package instructions, fluff with a fork, and add butter if desired.

Plate with rice, layer grilled chicken, drizzle glaze, add pineapple, and garnish with sesame seeds and green onions/cilantro.