Ingredients

for the chicken:
• 1 heaping cup pineapple chunks
• 1/4 cup hoisin
• 1/4 cup soy sauce
• 2 tbsp sriracha
• 1 tbsp coconut oil
• 2 garlic cloves, roughly chopped
• juice from 1 lime
• 2 large chicken breasts (about 1 and 1/4 lbs)
for the wild rice:
• 2/3 cup wild rice
• 2 and 1/2 cup low-sodium chicken stock
• pinch of salt
for the bowls (this section is more of a guideline, add whatever you want!):
• mixed greens
• olive oil
• sherry vinegar
• kosher salt
• avocado, sliced
• cherry tomatoes, halved
• toasted pistachios, chopped
• extra pineapple chunks

Instructions

for the chicken:
1. In a small saucepan, combine all of the marinade ingredients. Bring to a boil then reduce to low and simmer for 10 minutes.
2. Pour the warm sauce in a blender and blend unto the garlic and pineapple is no longer chunky.
3. Add the chicken breasts to a large ziploc bag and pour in the marinade. Seal and chill in the fridge for at least an hour and a half, or up to 4 hours.
4. Heat a grill pan over high heat and grill the chicken on both sides, brushing a bit of the marinade on as it cooks. If you need to, you can finish the chicken in a 350 degree oven. (If you're lucky enough to have a grill, this would be even better cooked on the grill!)
5. Allow the chicken to cool for 5-10 minutes before slicing.
6. Heat the remaining marinade in a small pot. Bring to a boil for 5 minutes then allow to cool and serve along side the salads.
   for the rice:
7. Add the rice, stock, and salt to a sauce pan with a lid. Bring to a boil then cover and cook for 50 minutes, until the grains bloom and the rice looks puffy. Drain, and season more if desired.
   for the bowls:
8. Lightly dress some greens in olive oil, sherry vinegar, and salt. Place not bowls.
9. Top the greens with some sliced chicken, rice, avocado, tomatoes, pistachios, and/or pineapple chunks. Serve with the extra cooked marinade.