In medium sized bowl, combine vegetable oil, soy sauce and garlic powder. Add chicken thighs and allow to marinate for at least 1 hour.
In a small bowl, combine sriracha, mayonnaise and a pinch of sugar. Stir to combine and set aside.
In a medium saucepan, whisk together the pineapple juice, soy sauce, garlic, brown sugar, water, and corn starch. Bring to a boil and then reduce to low. Simmer for approximately 10 minutes or until sauce is desired consistency. Remove garlic clove before serving.
Using a grill pan on medium high heat, grill vegetables and pineapple for 2 - 3 minutes on each side. Remove from pan and set aside.
If using broccoli or snow peas, gently steam in small saucepan and drain.
Using the same pan that was used for the vegetables, grill chicken thighs for about 5 minutes on each side or until they are cooked through. Remove from heat and allow to rest before slicing.
To assemble. Put one cup of cooked white rice in each bowl. Put grilled vegetables and pineapple on one side of the rice and the sliced chicken thighs on the other side. Spoon teriyaki sauce on top. Sprinkle with sesame seeds and/or drizzle with spicy mayonnaise (if desired).
Enjoy!
