Prepare the Teriyaki Marinade: In a bowl, combine soy sauce, honey, rice vinegar, brown sugar, sesame oil, minced garlic, and grated ginger. Mix well.

Marinate the Chicken: Place chicken thighs in a resealable plastic bag or shallow dish. Pour the teriyaki marinade over the chicken. Seal the bag or cover the dish and marinate in the refrigerator for at least 1 hour, or overnight for best results.

Grill the Chicken and Pineapple: Preheat your grill to medium-high heat. Remove chicken from the marinade, allowing excess to drip off. Place chicken and pineapple slices on the grill. Grill chicken for about 6-7 minutes per side, or until fully cooked. Grill pineapple slices for 2-3 minutes per side, until grill marks appear.

Assemble the Stack: Place a scoop of cooked rice on a serving plate. Stack one grilled chicken thigh on top of the rice. Top with a grilled pineapple slice. Repeat the process if serving stacks.

Garnish and Serve: Drizzle any remaining teriyaki sauce over the stack. Sprinkle with sesame seeds. Garnish with fresh dill or cilantro.