Put the chicken pieces in a gallon size plastic bag, add 1/2 cup of the teriyaki sauce. Massage the bag until evenly mixed. Marinate in the fridge several hours or overnight.

Preheat the Blackstone grill to medium high heat for at least 5 minutes. Add some vegetable oil to one side of the grill and put the diced onion over the oil. Sprinkle with kosher salt and pepper, cook 2 minutes.

Add the rice, eggs, kosher salt and pepper over the onion. Cook and mix together with hibachi spatulas for 2 to 3 more minutes.

Add the remaining 1/4 cup teriyaki to the rice, add more oil and the the chicken to the other side of the Blackstone grill, and the pineapple rings (toward the back so it's not as hot). Continue mixing the rice and flipping the chicken and pineapple for 6 to 8 more minutes.

Note: Pressing down on the rice helps create a more crispy rice.

Remove the rice and place in 4 bowls (or containers if meal prepping). Add the chicken over each rice bowl and add the pineapple (I diced mine in smaller pieces), sliced avocado, and additional toppings of choice such as cilantro, lime wedges. sriracha mayo, and/or yum yum sauce, sesame seeds.