World-Traveler Chicken

Step 1 -Using the extra oil, grease the grill grates.

Step 2 -Preheat the grill to medium heat.

Step 3 -Add the red peppers and the pineapple slices to the hot grill and cook, covered and flipping them once, until lightly charred, about 3-4 minutes per side.

Step 4 -In a food processor, add the cilantro, the parsley, and the lime juice and cover the processor.

Step 5 -Pulse the cilantro mixture until the herbs are finely chopped.

Step 6 -While running the processor, slowly add 1/4 cup of the remaining canola oil to the cilantro mixture until combined.

Step 7 -Transfer the grilled peppers and the grilled pineapple slices to a cutting board and dice them.

Step 8 -Add the diced peppers and the diced pineapple to the chimichurri mixture and stir to combine.

Step 9 -In a bowl, add the teriyaki sauce and the minced ginger and stir to combine. Reserve 1/2 of the teriyaki mixture.

Step 10 -Add the chicken breasts to the hot grill and cook, covered and flipping them once, until they reach an internal temperature of 165 degrees F, about 5-7 minutes per side. In the last 4 minutes of cooking time, brush the chicken breasts evenly with the remaining 1/2 of the teriyaki mixture.

Step 11 -Brush the grilled chicken evenly with the reserved teriyaki mixture.

Step 12 -Serve with the couscous, the chimichurri, the green onions, and the macadamia nuts.