In a mixing bowl, combine teriyaki sauce, freshly grated ginger, and sesame seeds. Whisk until well-blended. Place the chicken thighs in a resealable bag, pour in the marinade, seal, and massage to coat. Marinate in the refrigerator for at least 30 minutes.

Preheat your grill to a sizzling 450°F for optimum cooking.

Cook marinated chicken thighs on the grill for about 6-8 minutes per side, until internal temperature reaches 165°F. Let it rest for a few minutes.

Slice the tops off the pineapples and hollow them out, leaving half an inch of fruit for stability. Chop the pineapple flesh into pieces.

Slice the grilled chicken into strips, then fill the hollowed-out pineapples with chicken, diced bell peppers, and chopped pineapple.

Garnish with sesame seeds and fresh herbs before serving.