Cook 2 cups rice according to package instructions in a rice cooker or pot.

Make the pineapple boats by slicing 1 pineapple in half vertically. Cut an oval matching the outer shape of the pineapple that is 1-inch in from the outer edge and 1-2 inches deep. Cut vertical and horizontal lines inside this oval shape also 1-2 inches deep. Scoop out the chunks and repeat cutting until you're left with a 1-inch thick bowl all the way around.

To make the sauce, add to a blender: 1 cup pineapple chunks (include core chunks), 1/4 cup soy sauce, 1/4 cup water, 3 Tbsp brown sugar, 1 tsp ginger powder, 3 Tbsp rice vinegar, and 2 tsp cornstarch. Blend until smooth and creamy.

Chop 1 1/2 lbs raw chicken breasts into bite-size cubes.

Heat a frying pan with 1 Tbsp cooking oil over medium-high heat. Once hot, add the raw chopped chicken and season with 1/2 tsp salt and 1/4 tsp black pepper. Brown the chicken on all sides without overcooking, about 6-7 minutes. Transfer to a bowl and set aside.

Add 3 minced garlic cloves to the frying pan over medium-high heat and cook for 1 minute.

Pour in the blended sauce and heat for 1-2 minutes, stirring slowly with a silicone spatula until it begins to thicken.

Add the cooked chicken back to the pan and mix everything together. Let it warm for another 1 minute then remove from heat.

Scoop 1 cup of cooked rice into the bottom section of each pineapple bowl. Spoon the teriyaki chicken into the top half. Sprinkle with chopped green onion and sesame seeds. Serve and enjoy!