Trim onion ends and peel; remove all green skin and membrane. Cut crosswise into 1/2-inch thick slices; carefully separate into rings. Place onion in non-reactive container. Pour teriyaki marinade over onion. Cover and chill at least 24 hours. Remove onion rings from marinade; dredge in flour, shaking off any excess flour. Dip into buttermilk, then into panko, coating well. Shake off excess. Place on parchment paper-lined sheet pans. Freeze immediately. For each serving, to order: In deep fryer, heat oil to 350 to 360°F. In batches, add frozen onion rings; fry until golden brown. (Maintain oil temperature for even cooking.) Drain well. Serve with 3 ounces teriyaki honey and pineapple glaze for dipping. Garnish plate with pineapple, ti leaf and orchid, as desired.