Grilled Chicken and Pineapple Rice Bowls with Teriyaki Glaze

Bahan-bahan (4 porsi)

• 1/4 cup reduced-sodium soy sauce
• 1 cup water/ pineapple juice ((reserved pineapple juice from the can + water to make one total cup))
• 3 tablespoons brown sugar
• 1/2 teaspoon ground ginger
• 1/4 teaspoon garlic powder
• 2 tablespoons cornstarch
• 1/4 cup cold water
• 1½ pounds thin chicken cutlets ((lightly brushed with oil and sprinkled with salt and pepper))
• One 20-ounce can pineapple slices ((reserve the juice for the glaze above))
• 1 large red bell pepper, (seeds removed and sliced into large chunks)
• 1 large green bell pepper, (seeds removed and sliced into large chunks)
• 1½ cups brown or white rice, (cooked according to package instructions)
• chopped chives or green onions, (for garnish)