Teriyaki Chicken and Pineapple Bowls

Ingredients
BOWLS:
2 small pineapples
CHICKEN TERIYAKI:
1 tablespoon olive oil
1½ pounds boneless, skinless chicken breast, cut into 1-inch pieces
⅓ cup low-sodium soy sauce
¼ cup brown sugar
¼ cup vinegar of rice wine
½ teaspoon of toasted sesame oil
2 teaspoons of fresh ginger, peeled and grated
3 medium cloves of garlic, chopped
2 teaspoons of cornstarch
RICE AND garnish:
4 cups of cooked white rice
sesame seeds
sliced ​​green onions

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