Sesame Chicken Teriyaki Over White Rice

From Claudia's kitchen @What's Cookin' Italian Cuisine
6 Chicken Thighs(or whatever pieces you prefer)
2 cups of fresh pineapple chunks
1 cup of pineapple juice canned
Toasted Sesame seeds
1 teaspoon sesame oil
Teriyaki Sauce
1/4 cup soy sauce
1 cup water
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
1 teaspoon minced garlicĀ 
5 tablespoons packed brown sugar
2 tablespoon honey
2 tablespoons cornstarch
1/4 cup canned pineapple juice or water
Mix all but cornstarch and 1/4 c pineapple juice or water, in a sauce pan and heat. Mix cornstarch and cold water in a cup and dissolve. Add to sauce in pan. Heat until sauce thickens to desired thickness. Pour over Chicken add pineapple and juice, sesame oil and one tablespoon of sesame seeds, in a large bowl. Marinade for 6 to 7 hours or overnight.

On a hot grill, grill chicken, adding pineapple the last 10 minutes. Cook till browned on both sides, thoroughly cooked. Serve over a bed of rice with toasted sesame seeds on top.