| Ingredient | Qty | Unit |
|---|---|---|
| Sesame Seed | 2 | Tsp |
| Salt | 0.5 | Tsp |
| Honey | 0.25 | Cup |
| Pineapple Juice | 0.25 | Cup |
| Garlic | 4 | Count |
| Ketchup | 0.25 | Cup |
| Jalapeno | 1 | Count |
| Scallions | 1 | Bunch |
| Chicken Breast | 2 | Count |
| Brown Rice | 1 | Cup |
| Pineapple | 4 | Slice |
| Tamari | 0.25 | Cup |
Prepare the marinade. In a bowl, whisk together the pineapple juice, tamari, ketchup, honey, minced garlic, and finely chopped jalapeño. Reserve some of the sauce separately for basting the chicken during grilling, if desired.
Marinate the chicken. Place the chicken breasts in a shallow dish or resealable bag and pour the marinade over them. Refrigerate for at least 30 minutes, or up to 4 hours.
Cook the brown rice. Rinse the rice under cold water. Combine with water according to the package directions. Bring to a boil, reduce the heat to low, cover, and simmer for 35–45 minutes, or until tender and the water is absorbed. Let stand, covered, for 5 minutes, then fluff with a fork.
Prepare the pineapple and scallions. Cut the pineapple into 4 rings, if not already sliced. Trim and thinly slice the scallions, separating the white and green portions.
Grill the chicken. Preheat the grill to medium-low heat and lightly oil the grates. Remove the chicken from the marinade and place it on the grill. Cook for approximately 6–8 minutes per side, depending on thickness, brushing with additional marinade as it cooks. Continue grilling until the chicken reaches an internal temperature of 165°F. Do not use marinade that has touched raw chicken unless it is boiled first.
Grill the pineapple. While the chicken cooks, place the pineapple rings on the grill. Cook for approximately 2–4 minutes per side, until charred grill marks develop and the pineapple caramelizes. Remove from the grill and cut into bite-sized pieces.
Rest and slice the chicken. Transfer the chicken to a cutting board and let rest for 5 minutes. Slice into strips.
Assemble the bowls. Divide the brown rice among serving bowls. Top with the grilled chicken and pineapple. Garnish with sliced scallions and sesame seeds. Drizzle with any reserved sauce that has not come into contact with raw chicken, and serve.