Ingredients
1/2 small sweet red pepper, stemmed and seeded
2 slices fresh pineapple (1/2 inch)
2/3 cup fresh cilantro leaves
2/3 cup parsley sprigs (stems removed)
4 teaspoons lime juice
1/4 cup canola oil
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1/4 cup island teriyaki sauce
1 tablespoon minced fresh gingerroot
4 boneless skinless chicken breast halves (6 ounces each)
Hot cooked couscous, optional
2 green onions, sliced
1/4 cup chopped macadamia nuts, toasted
Directions
Place pepper and pineapple on an oiled grill rack over medium heat; grill, covered, until lightly browned, 3-4 minutes per side.
For chimichurri, place cilantro, parsley and lime juice in a food processor; pulse until herbs are finely chopped. Continue processing while slowly adding oil. Chop grilled pepper and pineapple; stir into herb mixture.
Mix teriyaki sauce and ginger. Place chicken on an oiled grill rack over medium heat; grill, covered, until a thermometer reads 165°, 5-7 minutes per side. Brush with some teriyaki mixture during the last 4 minutes.
Brush chicken with remaining teriyaki mixture before serving. If desired, serve with couscous. Top with chimichurri, green onions and macadamia nuts.
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