“Savor the Tropics: Hawaiian Lunch Box Delight with Grilled Teriyaki Chicken & Pineapple Salsa”

Allergens

None

Ingredients

• 2 boneless, skinless chicken breasts
• 1 cup jasmine rice
• 1 fresh pineapple, peeled and cut into chunks
• 1 red bell pepper, diced
• 1/4 cup fresh cilantro leaves
• 1/4 cup teriyaki sauce
• 2 tablespoons olive oil
• 1 teaspoon grated ginger
• 1 teaspoon minced garlic
• Salt and pepper to taste

Instructions

1. a. In a medium saucepan, bring
2. 5 cups of water to a boil. Add jasmine rice and cook according to package instructions. Set aside. b. In a small bowl, combine teriyaki sauce, ginger, and garlic. Mix well. c. Season chicken breasts with salt and pepper. Brush both sides with the teriyaki marinade. d. Preheat grill or grill pan to medium high heat. Grill chicken for 6 8 minutes per side or until fully cooked through. Remove from heat and let rest for a few minutes before slicing. e. In a separate bowl, combine pineapple chunks, red bell pepper, and cilantro leaves. Toss gently to mix. Season with salt and pepper as desired.

Chef’s Insight

To enhance the flavor and tenderness of the chicken, allow it to marinate in the teriyaki sauce for at least 30 minutes before grilling.

Notes

Feel free to add a side of steamed vegetables or a green salad for a more complete meal.