Combine chickpeas, teriyaki, Szechuan sauce, and sugar in a large frying pan. Allow everything to sit and 'marinate' at least 5 minutes (the longer the better). Turn heat to medium and cook, stirring regulary or until most of the liquid has absorbed, about 10 minutes. Spoon chickpeas over rice and top with fresh pineapple or mango salsa.
Chef's Note: If you want to create your own pineapple and mango salsa, mix equal parts chopped pineapple and mango with minced red onion, fresh cilantro, and lime juice to taste.