Crispy Rice Waffle Chicken Teriyaki

In a saucepan over medium-high heat, combine soy sauce, granulated sugar, brown sugars, garlic, ginger, pineapple juice, black pepper, and cinnamon stick. Bring to a boil and cook until sugar is dissolved. Remove from heat, and allow to cool. Place chicken breasts in a large bowl and pour the sauce mixture over, making sure the chicken is evenly covered. Wrap in plastic wrap and place into the fridge to marinate for at least an hour. In a large bowl, combine cooked sushi rice with 1 tablespoon rice wine vinegar, sesame oil, mirin, and salt. Mix to evenly coat rice. Heat a small waffle maker & grease with cooking spray. Fill the waffle maker with half of the rice mixture, and cook in the waffle maker until golden brown and crispy. Repeat with the other half of rice. Heat a large grill pan or skillet over medium-high heat. Remove the chicken breasts from the marinade and sear on both sides, until fully cooked. Set aside to rest for 10 minutes, then cut into small cubes. Heat a pan over medium-high heat and pour in the marinade. Bring to a boil and allow to reduce about halfway. Assemble the sushi waffles! Place wasabi paste into some of the waffle holes, then top with the chicken cubes, some of the reduced sauce, sesame seeds, cucumber, and green onions.