Grilled Teriyaki Chicken

6 boneless, skinless chicken breasts
6 ounces (3/4 cup) pineapple juice
1/2 cup reduced-sodium soy sauce
1 tablespoon molasses
2 tablespoons brown sugar
1/4 cup canola or olive oil
3 tablespoons cider vinegar
1 teaspoon garlic powder

Fresh pineapple, for grilling
Hot rice, for serving

In a small bowl, combine the pineapple juice, soy sauce, molasses, brown sugar, oil, vinegar and garlic powder. Whisk to combine. Add the chicken breasts to a large ziploc bag and pour the marinade over the chicken. Seal the bag and let the chicken marinate in the refrigerator for 6 to 8 hours.

Drain the liquid. Grill the chicken over medium-high heat for 6-7 minutes on each side, until the chicken is cooked through. When the chicken has about 4-5 minutes left to cook, add the rings of fresh pineapple and grill for 2 minutes per side. Transfer the chicken to a plate or cutting board, cover with foil and let rest for 5 minutes. Slice the chicken into strips. Serve over hot, cooked rice with grilled pineapple.

Baked Brown Rice

1 1/2 cups brown rice
2 1/2 cups low-sodium chicken broth or water (if using water, add 1 teaspoon salt)
Preheat the oven to 350 degrees. Lightly grease an 8X8-inch or 9X9-inch baking pan. Place the rice in the prepared pan and pour in the liquid. Stir to equally distribute the rice. Cover tightly with a double layer of aluminum foil and bake for 1 hour and 10 minutes. Remove from the oven and let sit for five minutes before removing the aluminum foil and fluffing with a fork. If your rice still has a bit of liquid on the bottom or conversely, if it is dried out, adjust the baking time up or down to make changes.