Teriyaki Chicken With Pineapple Rice

Ingredients

• 4 Boneless, Skinless Chicken Breasts, pounded thin
• 2 cups store bought Teriyaki Marinade
• 2 1/2 cups cooked white rice
• 2 Tbsps butter
• Juice of 1 lime
• 1 small can crushed pineapple, drained.
• � Cup chopped fresh cilantro
• Salt and pepper to taste
• Serves 4

Directions

1. Place the chicken in a plastic bag and cover with the marinade. Marinate in the refrigerator for at least one hour.
2. In a large bowl, mix the warm, cooked rice with the butter, lime juice, pineapple and cilantro. Add salt and pepper if necessary.
3. Heat your grill to medium high. Remove chicken from the marinade and discard any leftover marinade. Cook chicken until no longer pink, about 5 � 7 minutes per side depending on the thickness of the breast. Let rest for a few minutes, then slice and serve over rice.