For the sauce, cut ½ inch off tops of garlic. Place in small baking dish and drizzle with 2 tablespoons olive oil. Roast at 400ºF for 30-35 min. Remove from the oven and cool until you are able to handle them. Then squeeze out the garlic into a small dish and discard the skins.
In a sauce pan over medium heat, heat 1 tablespoon of olive oil and saute onion until it is caramelized. Add the roasted garlic and pineapple and mix well remove from heat. In a bowl, combine pineapple juice, Teriyaki sauce, soy sauce, lemon juice, both vinegar's . Add cayenne pepper. Pour on top of the onion mixture. Return pan to heat and bring to a boil, stirring occasionally, then reduce heat until simmering. Simmer until mixture is thickened and reduced by at least half, about 1 hour.
When sauce is almost done, prepare chicken. In a mixing bowl, combine cornmeal, flour, breadcrumbs, sesame seeds, and salt. Dredge chicken in additional flour, then buttermilk, then the cornmeal mixture. Place on a plate until all chicken is coated.
In a large pot, heat oil until 350ºF. Fry chicken a few pieces at a time until cooked through. Place on paper towels to drain.
Toss cooked chicken in sauce, being sure to coat all chicken well. Sprinkle with additional sesame seeds and green onion.