Grilled Chicken and Pineapple Rice Bowls with Teriyaki Glaze

INGREDIENTS

1/4 cup

reduced-sodium soy sauce

1 cup

water/pineapple juice (reserved pineapple juice from the can + water to make 1 cup)

3 tbsp

brown sugar

1/2 tsp

ground ginger

1/4 tsp

garlic powder

2 tbsp

cornstarch

1/4 cup

cold water

1 1/2 lb

thin chicken cutlets, lightly brushed with oil and sprinkled with salt and pepper

1 20 ounce can

DOLE pineapple slices (reserve the juice for the glaze above!)

large red bell pepper, sliced into large chunks (seeds removed)

large green bell pepper, sliced into large chunks (seeds removed)

2 cups

brown or white rice, cooked according to package instructions

chopped chives or green onions